Sugar Free Coconut Purple Sweet Potato Mochi 椰香紫薯糯米糍(無糖)

This is the sugar-free version of my Purple Sweet Potato Mochi. I used Swerve, which is a blend of erythritol and oligosaccharide, as the sweetener. Swerve is a like-for-like sugar replacement so the conversion is straight forward. Both mochi dough and filling were sweetened with Swerve. Inside the mochi was purple sweet potato filling and I used organic coconut flour for coating to intensify the coconut aroma. For a chewier texture, substitute coconut flour with unsweetened shredded coconut.
這是以Swerve天然代糖製成的無糖版紫薯糯米糍。 Swerve混合了赤藻醣醇和寡醣,可與白糖作一比一替換,換算簡單直接。 糯米皮和餡料皆以Swerve調味,糯米糍內裡是紫薯餡料,外層沾了有機椰子細粉增添椰香。 想增加煙韌口感則可用無糖椰絲代替。


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Coconut Purple Sweet Potato Mochi (Sugar Free)
椰香紫薯糯米糍(無糖)

Makes 10
10個份量

Ingredients

For the Purple Sweet Potato Filling
250 g purple sweet potato, cooked
50 g erythritol and oligosaccharide blend sweetener (I used Swerve)
25 g cold-pressed, virgin coconut oil

For the Mochi Dough
115 g milk
115 g coconut cream
60 g erythritol and oligosaccharide blend sweetener (I used Swerve)
128 g Mochiko sweet rice flour (can be replaced with Shiratamako flour)
22 g rice flour
15 g grapeseed oil
Coconut flour or unsweetened shredded coconut for coating, as needed (I used Bob’s Red Mill Organic Coconut Flour)

材料

紫薯餡
紫薯 (已蒸熟) 250克
赤藻糖醇加寡醣天然代糖(EC用Swerve) 50克
冷壓初榨椰子油 25克

糯米皮
牛奶 115克
椰漿 115克
赤藻糖醇加寡醣天然代糖(EC用Swerve) 60克
日式Mochiko糯米粉(もち粉) 128克 (可用白玉粉代替)
粘米粉 22克
葡萄籽油 15克
椰子細粉或無糖椰絲(外層防沾用) 適量 (EC用Bob’s Red Mill有機椰子細粉)

Directions 做法

For the Purple Sweet Potato Filling 紫薯餡
Wash and peel purple sweet potatoes. Cut into cubes and steam for 15 to 20 minutes until tender (I steamed mne in electric pressure cooker. See details here). While sweet potatoes are still hot, transfer into a large bowl. Add sweetener and coconut oil and blend with a stick blender until smooth. Press a piece of plastic wrap directly on top of the filling to prevent drying. Let cool to room temperature then chill until firm.
紫薯洗淨去皮後切塊,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),趁熱取出放攪拌盆中,加入代糖和椰子油,用手持式攪拌棒打成軟滑薯泥,以保鮮紙緊貼餡料表面蓋好防乾,放凉後冷藏至硬身。

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For the Mochi Dough 糯米皮
Heat coconut cream, milk and sweetener in a saucepan over low heat until sweetener has dissolved. Set aside to cool.
把椰漿,牛奶和代糖放小鍋中,小火加熱至代糖溶化後離火,放涼備用。

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Place Mochiko flour and rice flour in a large microwave-safe bowl then whisk to combine. Add oil and coconut cream mixture and mix well with a whisk until smooth.
將糯米粉和粘米粉放入微波爐適用大碗中拌勻,倒入油及椰漿混合物用蛋拂拌勻成順滑粉漿。

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Cover bowl with plastic wrap or a microwave-safe lid. Microwave on high for 1 minute. 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 an oiled shallow plate and steam for 15 to 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一分鐘,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倒進抹了油的蒸碟中隔水蒸十五至二十分鐘至熟。

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Scrap out the dough and wrap it with plastic wrap to prevent it from drying out. When the dough is no longer hot to the touch, put on disposable kitchen gloves and knead dough until smooth and elastic. Wrap dough with plastic wrap and let cool to room temperature.
刮出粉糰以保鮮紙包好防乾,放至不燙手後帶上廚用即棄膠手套揉搓至光滑有彈性,以保鮮紙包好防乾,放涼至室溫備用。

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For Shaping 包餡
Divide purple sweet potato filling into 10 equal portions of 30 g each. Roll each into a ball (wear disposable gloves to prevent sticking). Keep covered and set aside.
紫薯餡分成10等份,每份30克(可帶上即棄膠手套防黏),搓圓後蓋好備用。

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Divide mochi dough into 10 equal portions about 40 g each. Form each into a ball. Keep covered and set aside.
糯米糰分成10等份,每份40克,搓圓後蓋上保鮮紙備用。

Place coconut flour in a small bowl and set aside for coating. Flatten a mochi 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 coconut flour. Brush off excess and place mochi seam side down in a paper cupcake liner. Repeat with remaining mochi dough and filling.
椰子細粉放在小碗中備用,取一份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,平均地沾上椰子細粉,掃走多餘的粉後收口朝下放在紙托上,重覆取糯米皮包入餡料直至完成。

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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.
將糯米糍放在密實盒保存並在兩天內食用,室溫或以微波爐翻熱八至十秒暖吃皆可。

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Mochiko sweet rice flour.
日本糯米粉

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Some sugar-free products I purchased from Loblaws last month.
EC四月在Loblaws購買的無糖產品

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If you want to republish this recipe, please link back to this post.
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