[coconut and Sweet Potato Mochi] = Soft Cotton Feel

[coconut and Sweet Potato Mochi] = Soft Cotton Feel

1. Peel and slice sweet potatoes into thin slices.

2. Put it in a steamer and steam it.

3. The steamed sweet potatoes are pureed with a fork.

4. Prepare glutinous rice flour. The ratio of glutinous rice flour to sweet potato is 1:2

5. Pour 2/3 parts of glutinous rice flour into the mashed sweet potato and knead it by hand. Add a little bit of the rest and knead while adding. (It is not necessary to use all the glutinous rice flour, you can add a little powdered sugar if you like)

6. Knead it to the softness like glutinous rice balls, and it won't crack easily. (The water content of the sweet potato is not necessarily, so the glutinous rice flour can be more or less, as long as the softness is moderate like glutinous rice balls)

7. Divide into 2 portions and knead each into elongated round strips.

8. Then cut into moderately sized granules. (Not too big, just like glutinous rice balls)

9. Round all rounds for later use.

10. Roll the red bean paste with rock sugar into a circle smaller than the glutinous rice ball.

11. Take a portion of glutinous rice ball (the weather is too dry) if it feels too dry and easy to crack, you can squeeze it with a little wet hand.

12. The dumplings are rounded and flattened into a concave shape. (Like making buns)

13. Put a grain of rock sugar and red bean filling in the middle to wrap it up.

14. Dip your fingers with a little water on the cuff and smooth it out.

15. Knead it again and squeeze it into a 1 cm thick cake.

16. Put an appropriate amount of water in the pot and bring to a boil, then put down the sweet potato mochi. When the water boils, turn it to medium-low heat and bring it to a small boil. (The big roll will blast it to the point of incompleteness and sparseness. Woo...I experience it)

17. Boil the mochi with small boiling hot water until the mochi rises to the surface, and cook it for 1 minute to remove the moisture. (It must be picked up separately, otherwise it will all stick together)

18. Put a piece of mochi on the coconut puree and coat it with a layer of coconut puree and serve.

19. It feels like a soft cotton drop in the mouth. [Coconut and sweet potato mochi].

20. Put it in the refrigerator and let it ice cold. . . You can eat it!