Sunday 21 February 2016

Pumpkin Purple Sweet Potato Mochi 花生双色麻薯

A delicious and vibrant colour mochi specially prepared for 元宵,the last day or the 15th day of the lunar new year. 
The slightly QQ or springy mochi are prepared by combining pumpkin and Japanese purple sweet potato with glutinuos rice flour, lightly boiled in water, and coated with sugar + ground peanut powder :)

Yield: 16 x 2cm-balls 

50g pumpkin, peeled
50g glutinuos rice flour

50g purple sweet potato, peeled 
20g glutinuos rice flour 
12~15g hot water

80g ground peanut powder + sugar

1. Steamed the diced pumpkin and purple sweet potato in high heat for about 15 minutes.
You may include pandan leaf for added sweet scent.

2. Mashed the hot pumpkin into paste.
Leave the purple sweet potato in the steamer to keep warm.

3. Add almost the same weight of glutinuos rice flour to the pumpkin paste. Leave behind about 1 tbsp of the glutinuos rice flour to be added depending on the moisture level of the pumpkin paste. 

Mix and knead into a pliable dough. Wrap in cling wrap and set aside.

4. Mash the hot purple sweet potato into paste.

Add glutinuos rice flour and mix. Then add hot water in small quantity to combine into a pliable dough.
The purple sweet potato is drier, so need less flour and have to add hot water.

6. Wrap both doughs with cling wrap and rest for about 1/2 to 1 hour.

7. Divide both dough into 16 portions each.

8. Roll them into balls and match two different colour balls with comparable size together.

9. Wrap one dough over the other colour ball. Close the opening and roll into ball. 

10. Add the glutinous balls to a lightly boiling water. Stir regularly to prevent the balls from sticking to the bottom.

The glutinuos balls are cooked when they float.

11. Transfer the glutinuos balls to a steamer's stand to cool down and dry up.

12. Roll the glutinuos ball in a cup partially filled with ground peanut powder and sugar to coat.

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