Purple Sweet Potato Mochi with Rice Paper

Honestly, this is the best Purple Sweet Potato Mochi I’ve ever eaten. And we are not going to make the mochi skin from scratch. Instead, we’ll be using rice paper!

Purple Sweet Potato Moch Recipe

Serving: 8
Prep time: 25 minutes
Cook time: 20 minutes

Ingredients
3 medium purple sweet potatoes, sliced into rings
4 tablespoons sugar
¾ cup (177ml) whole milk
½ cup (78 g) glutinous rice flour, for dusting
1 cup water
8 pieces rice paper

Purple Sweet Potato Mochi Instructions

To prepare the purple sweet potatoes:

• Peel the purple sweet potatoes and slice them into rings.
• In a steamer over high heat, bring water to a boil. Add the sweet potatoes, cover with a lid, and steam for 15 minutes until fully cooked through.
• Carefully remove and let them cool slightly.

To prepare the glutinous rice flour:

• In a pan over medium-low heat, add the glutinous rice flour. Stir constantly for about 5 minutes, until lightly toasted and aromatic. Set aside.

To make the filling:

• In a food processor, combine the cooled sweet potatoes, sugar (adjust to taste), and whole milk. Blend until smooth and creamy. (Alternatively, mash everything together in a bowl.)

To assemble and serve:

• Dip a sheet of rice paper in water and place it into a small bowl.
• Scoop about 3 tablespoons of the filling into the center. Gather the rice paper edges and seal tightly.
• Dust the mochi with the toasted glutinous rice flour to prevent sticking.
• Trim off any excess rice paper and serve!

Did you know?

People often ask me why I love to cook. There are many reasons—but one of the biggest is that food is magical. It brings people together around the same table, setting aside our differences and creating joy. It makes people smile and helps us build lasting memories. It’s one of life’s simplest, most beautiful pleasures. Don’t you think? Happy cooking, everyone!