Description
Enjoy the chewy and sweet delight of Purple Yam Mochi, made with mashed purple yam and glutinous rice flour. This vibrant dessert is perfect for snacking or sharing at gatherings, and can be customized with various fillings and toppings for a unique twist.
Ingredients
Scale
- 1 cup purple yam (ube), cooked and mashed
- 1 cup glutinous rice flour (sweet rice flour)
- 1/2 cup sugar (adjust to taste)
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup cornstarch (for dusting)
- 1/4 cup shredded coconut (optional, for garnish)
Instructions
- Peel the purple yam using a vegetable peeler.
- Cut the yam into small chunks for even cooking.
- Boil the yam chunks in water for 20-25 minutes until tender.
- Drain and let cool slightly before mashing until smooth.
- In a large bowl, combine the mashed purple yam, glutinous rice flour, sugar, coconut milk, salt, and vanilla extract (if using).
- Mix until a smooth batter forms. Adjust consistency with more coconut milk if needed.
- Prepare a steamer and bring water to a boil.
- Line a heatproof dish with parchment paper, leaving overhang.
- Pour the mochi batter into the dish and spread evenly.
- Steam for 30-35 minutes until slightly translucent and firm.
- Remove from the steamer and cool for 10 minutes.
- Dust a clean surface with cornstarch to prevent sticking.
- Turn the mochi onto the dusted surface using the parchment paper.
- Dust the top with more cornstarch.
- Cut into squares or fun shapes using a knife or pizza cutter.
- Optionally, roll each piece in shredded coconut.
- Store mochi pieces in an airtight container with parchment paper between layers.
- Serve as is or warm in the microwave for 10-15 seconds.
- Enjoy with tea or coffee!
Notes
- Experiment with flavors by adding matcha or cocoa powder to the batter.
- Consider filling the mochi with sweet red bean paste or ice cream for a surprise.
- Add food coloring for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes