Purple Yam Mochi with Rice Paper

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Honestly, this is the best purple yam mochi I’ve ever eaten. It is shockingly delicious and incredibly easy to make. We are not going to make the mochi skin from scratch. Instead, we’ll be using rice paper!

Purple Yam Mochi Recipe

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

3 medium purple yams, sliced into rings, or sweet potatoes
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 Yam Mochi Instructions

To prepare the purple yam:

  • Peel the purple yams, and slice them into rings.
  • In a steamer over high heat, bring water to a boil, and place the purple yams inside. Cover the lid, and steam over high heat for 15 minutes until completely cooked through.
  • Carefully remove, and rest until slightly cooled down.

To prepare the glutinous rice flour:

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

To make the filling:

  • In a food processor, add the cooled-down purple yams, sugar, and whole milk. Blend it until it becomes a paste. (You could also mash it in a mixing bowl.)

To assemble:

  • Dip the rice paper in water. Place it in a small bowl. Scoop about 3 tablespoons of the filling in the center. Gather and seal the rice paper together.
  • Dust the rice paper mochi with the cooked glutinous rice flour.
  • Trim off the extra rice paper, and serve!

Did you know?

People often asked me, why I like to cook. There are many reasons. One of the reasons is because I think food is magical. It always unites people, bringing everyone together on the same table, and setting aside our differences. It makes people happy and creates memories. It’s the simplest joy in life. Don’t you think? Happy cooking everyone!

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