Sweet Potato Mochi Food

SWEET POTATO MOCHI

Steps:

• Preheat electric oven to 350°F
• Grease a 13 x 9 x 2-inch baking pan.
• In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
• Add coconut milk and water; mix well.
• Fold in sweet potatoes; pour into prepared pan.
• Sprinkle with sesame seed.
• Bake for 1 hour.
• Cool, cut into 2 x 1-inch pieces.
• Coat each piece with Kinako (yellow soy bean powder).

SWEET POTATO MOCHI

Steps:

• First boil the sweet potatoes. I cook the whole sweet potatoes in a rice porridge pot, which saves the process of steaming the sweet potatoes separately.
• Remove the soft boiled sweet potatoes and press them into puree.
• While hot, add glutinous rice flour and form a soft dough. Note: This is my sweet potato boiled in a rice porridge pot, so the moisture content is relatively large, so there is no need to add water.
• Divide the mixed dough into several small portions, take one portion and knead it into a ball, and pack the white sesame filling into the nest.
• Rub round.
• Glue the white sesame seeds.
• Pour half of the oil in the pot, warm the oil, add the sesame ball, keep it on a medium-to-low heat, and keep turning in the middle. When the sesame ball slowly floats, press it to form a hollow. Fry into golden brown and get out of the pan.

SWEET MOCHI WITH RED BEAN FILLING

Steps:

• Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
• Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
• Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
• Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.