Zutaten für Sweet Potato Mochi
- Mochiko Sweet Rice Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup water
- 2 cups cooked and mashed sweet potatoes (about 2 medium)
- Black Sesame Seed
- Soy Flour
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Zubereitung von Sweet Potato Mochi
- Preheat your electric oven to 350°F (175°C).
- Grease a 13 x 9 x 2-inch baking pan with cooking spray or butter.
- In a large bowl, sift together 2 cups mochiko (sweet rice flour), 1 teaspoon baking soda, and ½ teaspoon salt.
- Add ¾ cup packed light brown sugar and mix until well combined.
- Stir in 1 (13.5 ounce) can full-fat coconut milk and ½ cup water.
- Mix until just combined. Do not overmix.
- Gently fold in 2 cups cooked and mashed sweet potatoes (about 2 medium).
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle generously with 2 tablespoons white sesame seeds.
- Bake for 60-70 minutes, or until the mochi is golden brown and a toothpick inserted into the center comes out clean.
- Let the mochi cool completely in the pan before cutting.
- Cut into approximately 2 x 1-inch pieces.
- Coat each piece with kinako (roasted soybean flour) to your liking.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
6g
Carbs
4g
