Purple Sweet Potato Mochi 紫薯糯米糍

Mid autumn festival is already over but I still have several purple sweet potatoes and half a carton of coconut cream lett in my fridge after making my mooncakes (read about my blog posts, Coconut Purple Sweet Potato Snow Skin Mooncakes and Crispy Coconut Sweet Potato Mooncakes). I turned the leftover ingredients into mochi in the morning while my kids were at school. The kids enjoyed snacking on these smooth and elastic mochi after school and my younger son who loves to eat even requested to bring one to school for lunch the next day. Fortunately, mochi made with Japanese sweet rice flour could stay soft for two days and therefore wouldn’t deteriorate and turn into dry and stiff balls overnight.
中秋節已過，但家中還有幾個做月餅時剩下的紫薯及半盒椰漿(食譜請參考椰香紫薯冰皮月餅及脆皮蕃薯月餅)，於是EC便趁小孩上學時把材料加工製成糯米糍。孩子們很愛吃這些Q軟的小點心，愛吃的小兒子更要求第二天帶一個回學作午餐。幸好以日本糯米粉做成的糯米糍特別軟滑保存期長達兩天，即使隔天吃也不會變硬變乾。

The mochi dough can be made with both shiratamako and mochiko flour. It is easier to get access to mochiko flour here in Toronto as shiratamako flour can almost only be found in Japanese grocery stores. I used Okinawan sweet potatoes for my filling because of its creamier texture and vibrant bluish purple color when cooked. These white-skin-with-mottled-purple-interior sweet potatoes contain less fibrous strings than purple sweet potatoes, making it a smoother filling. Since sweet potatoes differs in sweetness and moisture level, season them according to personal taste and add more liquids such as milk, whipping cream or water to adjust the consistency as needed.
糯米皮可以白玉粉或日式Mochiko糯米粉(もち粉)製作，在多倫多只有在日式超市才能找到白玉粉，因此EC一般使用較常見的Mochiko糯米粉。 餡料方面EC使用夏威夷紫薯，白皮紫芯的夏威夷紫薯比一般紫芯蕃薯少呈絲狀的纖維組織，口感更覺幼滑，蒸熟後是深深的紫藍色十分鮮艷。紫薯的甜度及水份有異，因此可依個人口味增減糖量以及牛奶、淡忌廉或水等液體份量來調校甜度及黏度。

Below table shows the ingredients represented as both baker’s and true percentages for easy calculations.
為了方便換算，EC把材料依烘焙及真實百分比做成以下列表。

Ingredients 材料	Baker’s % 烘焙百分比 (%)	True % 真實百分比 (%)
Mochiko flour 糯米粉	85	26.9
Rice flour 粘米粉	15	4.7
Icing sugar 糖粉	40	12.7
Coconut cream 椰漿	83	26.3
Milk 牛奶	83	26.3
Grapeseed oil 葡萄籽油	10	3.1
Total 合計	316	100

 

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Purple Sweet Potato Mochi
紫薯糯米糍

Makes 14
14個份量

Ingredients

For the Mochi Dough
153 g Mochiko sweet rice flour (can be replaced with Shiratamako flour)
27 g rice flour
72 g icing sugar
150 g milk
150 g coconut cream
18 g grapeseed oil
Potato starch (katakuriko) for coating, as needed

For the Purple Sweet Potato Filling
320 g purple sweet potato, cooked (I used Okinawan sweet potatoes)
50 g demerara sugar
35 g coconut oil
15 g maltose
35 g whipping cream

材料

糯米皮
日式Mochiko糯米粉(もち粉) 153克 (可用白玉粉代替)
粘米粉 27克
糖粉 72克
牛奶 150克
椰漿 150克
葡萄籽油 18克
片栗粉(防沾用) 適量

紫薯餡
紫薯 (已蒸熟) 320克 (EC用夏威夷紫薯)
原蔗糖 50克
椰子油 35克
麥芽糖 15克
淡忌廉 35克

Directions 做法

For the Mochi Dough 糯米皮
Place Mochiko flour, rice flour and icing sugar in a large microwave-safe bowl then whisk to combine. Add oil, milk and coconut cream and mix well with a whisk until smooth.
將糯米粉、粘米粉和糖粉放入微波爐適用大碗中拌勻，倒入油、牛奶及椰漿用蛋拂拌勻成順滑粉漿。

Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 2 minutes. At this time the mixture should be firm around the edges but remain runny in the center. Remove and stir well with a wet spatula. Cover and microwave again for another minute. Remove and stir to check for doneness. If the mixture has not completely set to form a dough then return to the microwave to heat in 30-second intervals. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Alternatively, pour mixture in a shallow plate and cook by steaming for 20 minutes.
包上保鮮紙或蓋上微波爐適用餐蓋，放入微波爐高火加熱兩分鐘，此時混合物邊緣呈凝固狀但中央仍是奶白色的粉漿，取出以沾了水的膠刮拌匀，蓋好放回微波爐加熱一分鐘，取出再以膠刮拌匀，若麵糰仍有粉漿並未成糰可以繼續以每次三十秒加熱至熟，微波爐型號及烹調火力不同(EC的微波爐是1100W)，請自行調整加熱時間，不用微波爐可將粉漿放蒸碟中隔水蒸約二十分鐘至熟。

Scrap dough into another plate. Flatten dough and cover the surface with plastic wrap to prevent dough from drying out. When the dough has cooled slightly, put on disposable gloves and knead dough until it is smooth and elastic. Keep covered and let cool to room temperature.
刮出粉糰轉放另一碟子內攤平，以保鮮紙緊貼表面包好防乾，待粉糰不燙手後帶上即棄膠手套揉搓粉糰至光滑有彈性，重新包好放涼至室溫備用。

For the Purple Sweet Potato Filling 紫薯餡
Wash and peel the purple sweet potatoes. Cut into cubes or slices and steam for 15 to 20 minutes until tender (I steamed mine with electric pressure cooker and see recipe here). Transfer freshly steamed purple sweet potatoes into a large bowl and stir in sugar, whipping cream and coconut oil until sugar has dissolved. Mash with a spoon until incorporated. Pass mixture through a medium mesh sieve for a smooth-textured filling. Press a piece of plastic wrap directly on top of the filling to prevent drying then set aside.
紫薯洗淨去皮後切片或切塊，隔水蒸15至20分鐘至軟後取出(EC用電子壓力煲，詳情可參考這裡)，趁熱加入糖、淡忌廉及椰子油拌匀至糖溶並壓成蓉，過篩一次去掉粗粒成軟滑薯泥，以保鮮紙緊貼紫薯表面蓋好防乾備用。

For Shaping 包餡
Divide purple sweet potato filling into 14 portions of 30 g each. Roll each into a ball (wear disposable gloves to prevent sticking). Cover and refrigerate for 10 minutes until firm.
紫薯餡分成14份，每份30克(可帶上即棄膠手套防黏)，搓圓後蓋好冷藏十分鐘至挺身備用。

Place potato starch in a plate and set aside for coating. Measure 40 g of mochi dough. Working with both hands,flatten dough into a disc that is thinner around the edges. Place a ball of filling in the middle then wrap and seal the edges by pinching them together. Shape stuffed dough into a ball again then coat lightly with potato starch. Brush off excess powder and place mochi seam side down in a paper cupcake liner.
片栗粉放在碟中備用，取40克糯米皮用手按成中央厚邊緣薄的圓片，包入一份紫薯球並捏緊收口塑成圓球，平均地沾上片栗粉，掃走多餘的粉後收口朝下放在紙托上。

Repeat with remaining mochi dough and filling. Store mochi in an airtight container and consume within two days. Serve at room temperature or warm by reheating in the microwave for 8 to 10 seconds.
重覆取糯米皮包入餡料直至完成，糯米糍在密實盒中可保存兩天，室溫或以微波爐翻熱八至十秒暖吃皆可。

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