Purple Sweet Potato Mochi Cakes
Sharing our current obsession — simple, delicious, golden crispy fried on the outside and chewy on the inside Purple Sweet Potato Mochi Cakes. These mochi cakes and their fillings are really easy to make. Only need a few including Suncore Foods® Lilac Taro Yam and Purple Sweet Potato Supercolor Powders to achieve the vibrant purple hue & savory sweet flavors. Finishes with your choice of sweet drizzle. A fun cooking activity perfect for kids and adults alike. This is a satisfying snack that you cannot stop eating once you start.
Makes 14 Small Cakes
1/2 cup Suncore Foods® Lilac Taro Yam Supercolor Powder
1 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder
1 cup boiling hot water
1 3/4 cup glutinous rice flour, plus 1-2 tbsp more if needed
1/2 cup water
3-4 tbsp sugar, to taste
Non stick pan with a lid
Neutral oil, optional
1 tbsp water for every 4-5 cakes
2-3 tbsp brown rice syrup or maple syrup
2 tbsp sugar
Pinch of Suncore Foods® Salt
1. Puree — For the puree, mash the sweet potato in al large bowl. If using option 2, mix together the yam powder and hot water to reconstitute the powder into a puree in a large bowl. Add in the glutinous rice flour into the bowl with the puree. Add in the sugar and water. Mix well until well-incorporated and there are no signs of flour. This will be a sticky mixture at the start so you can prepare a bowl of water to dip your fingers in before shaping them. If you find that the mixture still sticks to your hands even with wet fingers, you can mix in 1-2 tbsp more flour. This will really depend on how wet or dry your puree is.
2. Roll the mocha dough into ping pong-sized balls.
3. Then flatten each one until you have around 2-2.5” inch cakes.
4. Repeat this for the rest until you have all the cakes.
5. To Cook — Heat a small or medium non-stick pan over medium heat. If using oil, add some oil to the pan. Once hot, place the 4-5 cakes (note this will depend on the size of your pan). Make sure the cakes do not stick to each other. Cook over medium low heat on each side, around 3 minutes on each side. You’ll notice the mochi will turn into a shiny and darker colour. Once both sides are lightly crisp, add 1 tbsp of water and turn up the heat to medium. Cover the pan and then leave to cook for 2-3 minutes or until the water has evaporated. When you open the pan, the mochi will have turned into an evenly dark colour with no signs of the lighter coloured raw dough. Remove the mochi from the pan and cook the remaining ones by following the same steps above.
6. To Make the Glaze — In the same pan over low heat, add in the syrup, sugar, and salt. Cook down for 3-4 minutes or until the sugar has dissolved. Add the cooked mochi cakes back in the pan to coat in the glaze. The glaze will continue to thicken as it cools so I suggest leaving the pan to cool for a few minutes for the glaze to stick to the mochi better.
7. To Serve — Garnish the mochi with some sesame seeds (if desired) for that extra bite. Slice the mochi and then dip in the remaining glaze, if you’d like. Enjoy!!