Are looking for a bi-colour sweet potato mochi recipe that is appetizing? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious bi-colour sweet potato mochi should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of bi-colour sweet potato mochi, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare bi-colour sweet potato mochi which is delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required in make

1. Prepare For the filling: (each colour)
2. Prepare 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
3. Take 2 tbsp sugar
4. Prepare 1 tbsp / 14 gr butter
5. Use For the mochi skin:
6. Prepare Double the recipe for the skin if you make 2 colour filling
7. Prepare 3/4 cup glutinous rice flour (¾ cup = 100 g)
8. Prepare 3/4 cup water (¾ cup = 180 ml)
9. Take 1/4 cup sugar (¼ cup = 50 g)
10. Prepare 1/2 cup potato starch/corn starch (½ cup = 100 g)
11. Prepare For dusting:
12. Prepare corn starch/flour starch

Remove from heat and serve warm. Coconut soup will thicken as it cools. Notes Jackfruit: use fresh or canned jackfruit. Used judiciously, potato starch functions similarly to cornstarch in baked goods like cookies and crackers: It improves crispness, and inhibits gluten formation in wheat flour formulations, resulting in a more delicate texture.

Steps to make Bi-colour Sweet Potato Mochi:

1. Make the filling: steam about 4 sweet potatoes each colour. Peel the skin and mash while it is still hot. mix with sugar and butter
2. Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
3. Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
4. Cover all work surfaces well with cornstarch; mochi is very sticky! Divide mochi mixture into small ball, dust it with corn starch/potato starch. Make sure to apply potato starch on your hands and the rolling pin too.
5. Roll each dough chunk into a circle Place sweet potatoes filling in the center Fold the dough around the filling, crimping the edges together with your fingers
6. Ready to serve
7. Done and ready to serve!

But just like cornstarch, if you use too much, the baked product can end up dry and crumbly. Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular Filipino afternoon snack or dessert. Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is cooked in sweet coconut milk, and to make it more special, jackfruit is also usually added. Bring to a boil then simmer, stirring regularly to avoid scorching sago. Place flour, remaining freeze dried apple powder, sugar and salt into a microwave safe bowl.

relatives or to be ideas for you who want to do culinary business. Hope it’s useful and good luck!