Sweet Potato Mochi

Name: Sweet Potato Mochi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Glutinous rice flour; 400g Sweet potato; 320g White sesame (filling); Some White sesame

by Norwegian Red Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ma Tuan is also called Ma Yuan, or Ma ball. Hainan people call it "zhenbao", and Guangxi people call it "youdui". The skin of the dough I made today is not only glutinous rice flour, but also sweet potato mash, which makes the skin more golden, sweeter, softer, and healthier. It is a fine preparation of coarse grains.
Outer material: 600 grams of rice noodles, 400 grams of mashed sweet potatoes, white sesame filling: 160 grams of white sesame, 40 grams of cake powder, 60 grams of sugar, 60 grams of oil Surface decoration: appropriate amount of white sesame

Ingredients

Sweet Potato Mochi

1. First boil the sweet potatoes. I cook the whole sweet potatoes in a rice porridge pot, which saves the process of steaming the sweet potatoes separately.

2. Remove the soft boiled sweet potatoes and press them into puree.

3. While hot, add glutinous rice flour and form a soft dough. Note: This is my sweet potato boiled in a rice porridge pot, so the moisture content is relatively large, so there is no need to add water.

4. Divide the mixed dough into several small portions, take one portion and knead it into a ball, and pack the white sesame filling into the nest.

5. Rub round.

6. Glue the white sesame seeds.

7. Pour half of the oil in the pot, warm the oil, add the sesame ball, keep it on a medium-to-low heat, and keep turning in the middle. When the sesame ball slowly floats, press it to form a hollow. Fry into golden brown and get out of the pan.

Tips:
1. Be sure to warm the oil and fry it slowly. When the fire is big, it will grow out of focus and inwardly.
2. I always cook sweet potatoes in a rice porridge pot, so that I can eat porridge and sweet potato mochi.
3. If there is no cake powder, use sesame powder or other fillings.