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。
Coconut Purple Sweet Potato Mochi (Sugar Free)
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)
紫薯 (已蒸熟) 250克
日式Mochiko糯米粉(もち粉) 128克 (可用白玉粉代替)
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)
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.
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.
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.
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.
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.
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.
Divide mochi dough into 10 equal portions about 40 g each. Form each into a ball. Keep covered and set aside.
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.
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.
Mochiko sweet rice flour.
Some sugar-free products I purchased from Loblaws last month.
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