Purple Yam Mochi (紫芋餅)
紫芋餅 (Purple Yam Mochi) is a traditional Okinawan dessert that features the unique flavor and vibrant color of purple yam. This chewy and sweet mochi is a popular treat enjoyed during special occasions and celebrations in Okinawa.
Ingredients
- 2 cups glutinous rice flour
- 1 1/2 cups water
- 1 cup purple yam, mashed
- 1/2 cup sugar
- Cornstarch, for dusting
Instructions
- In a microwave-safe bowl, mix the glutinous rice flour and water until smooth. Microwave on high for 2 minutes, then stir. Microwave for an additional 2 minutes, then stir again. The dough should be translucent and sticky.
- In a separate bowl, combine the mashed purple yam and sugar. Mix well.
- Dust a clean surface with cornstarch. Place the mochi dough on the surface and knead until smooth.
- Divide the mochi dough into 12 equal portions. Flatten each portion and place a small amount of the purple yam filling in the center. Pinch the edges to seal and form into a ball or disk shape.
- Bring a pot of water to a boil. Drop the mochi into the boiling water and cook until they float to the surface, about 1-2 minutes.
- Remove the cooked mochi with a slotted spoon and place them in a bowl of cold water for a few seconds to cool.
- Remove the mochi from the water and drain excess water. Serve the purple yam mochi immediately or store in an airtight container.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 35g
- Sugar
- 15g
- Fiber
- 2g
Supplies
Microwave-safe bowl Mixing bowls Pot Slotted spoon
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the purple yam mochi with a sprinkle of toasted sesame seeds for added flavor and texture.
Tips & tricks
To prevent the mochi from sticking, dust your hands with cornstarch while shaping the mochi balls.
Cost
$10