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.

Purple Yam Mochi (紫芋餅)

Ingredients

  • 2 cups glutinous rice flour
  • 1 1/2 cups water
  • 1 cup purple yam, mashed
  • 1/2 cup sugar
  • Cornstarch, for dusting

Instructions

  1. 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.
  2. In a separate bowl, combine the mashed purple yam and sugar. Mix well.
  3. Dust a clean surface with cornstarch. Place the mochi dough on the surface and knead until smooth.
  4. 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.
  5. 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.
  6. Remove the cooked mochi with a slotted spoon and place them in a bowl of cold water for a few seconds to cool.
  7. 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