A traditional Japanese rice cake, mochi, is typically steamed and pounded intensively to give a sticky consistency. Make this chewy delight with a sweet purple yam twist, all ready to impress your family and friends!
Let's start cooking!
Step 1 - Mash steamed yams
- In a bowl, mash steamed yams with a fork or potato masher until fine.
Step 2 - Add oil and sugar to mashed yam
- To the mashed yams, stir in 120 g sugar and 2 Tbsp oil until well combined. Set aside to cool.
Step 3 - Make dough mixture
In a separate bowl, mix mochiko and 60 g sugar together.
Slowly stir in 180 ml water and 1 drop purple food dye.You can omit the food dye if you are not keen on artificial colouring.
Mix well until smooth and no lumps. Cover bowl with plastic wrap.
Cook the mixture in the microwave on high (1100W), for 1 minute. Remove from oven, mix the mixture and place in the microwave again for 1 more minute.
Step 4 - Transfer dough mixture to a bowl and refrigerate
- Remove from microwave, stir again and transfer into bowl. Sprinkle top of mochi dough with some cornstarch and wrap bowl with plastic wrap. Refrigerate for 15 minutes until cool and firmed.
Step 5 - Flatten dough balls
- On a clean flat working surface, sprinkle cornstarch and place the cooled dough on the floured surface. Cut dough into 8 even pieces. Coat each ball with potato starch and form it into a flat round disc.
Step 6 - Assemble ube mochi
- Fill each disc with 1 tsp bean paste filling and seal it up by rolling into a ball. Make sure it's completely dusted with cornstarch. Repeat with the rest of the dough and filling.
Plate and serve!
Place ube mochi on serving plate or refrigerate until ready to serve.