Sunday, May 31, 2020

Healthy Pan Fry Purple Sweet Potato Mochi Recipe

Thank you for reading our homemade recipes! My children and I really enjoy preparing for food together. Not only is it delicious freshly cooked, but we definitely know what goes inside- there's very minimal sugar, full of nutritious ingredients with no artificial coloring and flavouring. 


450 gr mashed purple sweet potato
120 gr glutinous rice flour or more as needed
Hot water as needed
Cooking oil
150 gr peanuts
90 gr honey for drizzling

Peel about 450 gr of sweet potato. Cut into 1-inch slices and steam for 15 minutes until soft and mashable. 

Use the back of the fork to mash the sweet potato while it's hot, until smooth.

Add glutinous rice flour and use a spoon to mix. While the sweet potato is cool enough to handle, use your clean hands to mix the flour and the sweet potato to form a smooth dough. 

Purple sweet potato is usually quite dry.

So add hot water teaspoon by teaspoon until the dough is no longer crumbly. 
Cover with a plastic wrap and rest the dough for 15 minutes.

Lightly dust your both hands with some glutinous flour. 

Shape 2-inch ball shaped dough. 

Flatten the dough with palm of the hand and then gently stretch it into about 4-inch diameter. 

Scoop about 1 to 1 1/2 tsp of the sweet peanut fillings and place on the middle of the dough and then wrap. 

Roll again to smooth into a ball and then slightly flatten with your palm.

Preheat about 1 Tbsp of oil.

Pan fry mochi for about 2-3 minutes on each side until golden brown. 

Leftover can be chilled up to 3 days. They can be reheated in the microwave, air fryer (180C for 5 minutes), or in the oven at 180C for 5-8 minutes.

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