The New Way Prepare Recipe Bicolour Sweet Potato Mochi Yummy

Without fail recipe ultimate Bi-colour Sweet Potato Mochi easy, fast, practical.

Good Morning mother, at this time you can cook recipe Bi-colour Sweet Potato Mochi with 12 ingredients and 6 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Bi-colour Sweet Potato Mochi.

Ingredients all Bi-colour Sweet Potato Mochi #

1. Prepare : For the filling: (each colour).

2. Prepare 1 cup : cooked and mashed (purple/honey/japannese) sweet potatoes.

3. Needed 2 tbsp : sugar.

4. Needed 1 tbsp : / 14 gr butter.

5. Prepare : For the mochi skin:.

6. Needed : Double the recipe for the skin if you make 2 colour filling.

7. Prepare 3/4 cup : glutinous rice flour (¾ cup = 100 g).

8. Needed 3/4 cup : water (¾ cup = 180 ml).

9. Prepare 1/4 cup : sugar (¼ cup = 50 g).

10. Prepare 1/2 cup : potato starch/corn starch (½ cup = 100 g).

11. Needed : For dusting:.

12. Needed : corn starch/flour starch.

If all cooking materials Bi-colour Sweet Potato Mochi it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking Bi-colour Sweet Potato Mochi #

1. Make the filling: steam about 4 sweet potatoes each colour. Peel the skin and mash while it is still hot. mix with sugar and butter.

2. Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer..

3. Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent..

4. Cover all work surfaces well with cornstarch; mochi is very sticky! Divide mochi mixture into small ball, dust it with corn starch/potato starch. Make sure to apply potato starch on your hands and the rolling pin too..

5. Roll each dough chunk into a circle Place sweet potatoes filling in the center Fold the dough around the filling, crimping the edges together with your fingers.

6. Ready to serve.

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