Sugar-Free Mango Mochi 無糖芒果糯米糍

Mangoes are in season and they are on sale almost everywhere recently. I bought a case of Ataúlfo mango two weeks ago for about $10. The price was even cheaper so I bought another case for $8.88 the past weekend. With this much mangoes you could eat them fresh or make desserts out of them. … Continue reading Sugar-Free Mango Mochi 無糖芒果糯米糍

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Pandan Mochi With Purple Sweet Potato 班蘭紫薯糯米糍

Whenever I post my mochi pictures on social media, I got questions like “will your mochi become hard after being refrigerated overnight?” or “how do you keep mochi from hardening?” Well, my mochi could stay soft for three days at room temperature (of course I won’t recommend placing mochi at room temperature for that long) … Continue reading Pandan Mochi With Purple Sweet Potato 班蘭紫薯糯米糍

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

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 … Continue reading Purple Sweet Potato Mochi 紫薯糯米糍