Purple Sweet Potato Mochi with Rice Paper

Purple Sweet Potato Mochi is soft, chewy, and naturally stunning with its vibrant purple color. And here’s the hack—we’re not making the mochi skin from scratch. Instead, we’ll be using rice paper! It’s a quick and easy shortcut that still gives you that chewy, delicious bite without all the extra work. Honestly, this is the easiest Purple Sweet Potato Mochi I’ve ever made, and it tastes amazing.

Purple Sweet Potato Moch Recipe

Serves: 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!

Tips & notes

• Toast the flour slowly: Keep the heat low and stir constantly so it doesn’t burn.
• Adjust the sweetness: Purple sweet potatoes vary in natural sweetness, so taste the filling before sealing and add sugar as needed.
• Soften the rice paper briefly: Don’t over-soak—it only needs a quick dip in water to stay pliable without tearing.
• Seal tightly: Gather the rice paper edges firmly so the filling doesn’t leak out.
• Serve fresh: These are best enjoyed the same day while the rice paper is still soft and chewy.