Sweet Potato Mochi with Coconut

Soft, chewy mochi infused with roasted sweet potato and toasted coconut, a traditional Okinawan sweet treat.

Cuisine: Asian

Category: Desserts

Prep: 25 minutes. Cook: 12 minutes.

Serves 8.

Ingredients

• 1 medium (about 10 oz), peeled and cubed sweet potato
• 1 cup sweet rice flour
• 1/2 cup coconut milk
• 2 tbsp coconut sugar
• 1/4 cup toasted coconut flakes
• 2 tbsp cornstarch

Instructions

1. Step 1: Steam sweet potato cubes for 15 minutes until fork-tender. Mash until smooth and cool to room temperature.
2. Step 2: In a saucepan, combine coconut milk and coconut sugar. Heat over medium-low until sugar dissolves (about 3 minutes), then remove from heat.
3. Step 3: Whisk sweet potato mash into coconut milk mixture until fully incorporated. Add sweet rice flour and cornstarch, mixing until a sticky dough forms.
4. Step 4: Divide dough into 8 portions. Roll each into a ball, then coat with toasted coconut flakes. Let rest for 30 minutes before serving.