Sweet Potato Mochi | Hiroko’s Recipes

Have you got leftover roasted Sweet Potato or Pumpkin? Using the leftovers, you can make chewy and rubbery ‘Mochi’ that can be a great snack. Enjoy as they are, or with Soy Sauce as a dipping sauce.


8 to 10 Mochi Cakes


1 cup Roasted Sweet Potato (OR Pumpkin) *mashed
1 pinch Salt
1/4 cup Glutinous Rice Flour
1 tablespoon Oil for cooking


Place Roasted Sweet Potato pieces in a bowl and mash coarsely. Add 1 pinch Salt (if not seasoned) and Glutinous Rice Flour, mix and knead to form firm dough. You might need extra Flour. Make 8 to 10 round cakes.Heat Oil in a frying pan, non-stick pan preferred, over medium low heat, and cook round cakes until golden on both sides and cooked though.*Note: If you like sweet Mochi, you can add 1 tablespoon Sugar to the dough. Butter can be used for cooking if you like it.Enjoy as they are, or Soy Sauce as a dipping sauce.

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