Purple Sweet Potato Butter Mochi
This sweet potato butter mochi gets a light lavender color naturally from Okinawan sweet potatoes!
Servings: 16 pieces
Ingredients
- 8 oz mochiko about 1 3/4 cups or half a box
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz mashed Okinawan sweet potato about 2 cups, from 2 medium-large Okinawan sweet potatoes
- 1 14 oz can coconut milk
- 4 oz butter melted 1 stick
- 1 tsp vanilla extract can sub other extracts
- 2 eggs
Instructions
- Preheat oven to 350 degrees F and grease an 8x8" baking dish.
- Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
- Pour into your prepared baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow butter mochi to cool before slicing and serving. This butter mochi is best eaten fresh, as it dries out more quickly than some of my other recipes. However, leftover butter mochi can be kept in an airtight container in the fridge or frozen; just let it come back to room temperature before eating.
Notes
- You can double this recipe and bake it in a 9x13" baking dish for one hour.
- I highly recommend using a digital kitchen scale to measure your mochiko. Differences in the amount of mochiko may result in differences in the thickness of your batter, which will affect bake time.
- To prep your Okinawan sweet potato, you can poke holes in it with a fork and microwave for 5-6 minutes until it can be easily pierced. Peel the skin and mash the purple flesh for this recipe. If you don't want to use the microwave, you can also cook these sweet potatoes in the oven, just as with other types of potatoes. However, this will add at least an hour to your preparation time.