Purple sweet potato mochi, soft and glutinous, full of milky fragrance, simple and chewy.

Let's make the purple sweet potato filling first. Take 150 grams of purple sweet potato, peel and slice it, and steam it over water for 20 minutes.

After the purple sweet potatoes are steamed until soft, put them in a bowl and add 30 grams of granulated sugar.

Grind into a paste.

Add 15 grams of unsalted butter to the pot and melt it over low heat.

Add the mashed purple sweet potato and sauté over low heat.

Stir-fry until the purple sweet potato mash forms a ball and all the butter has melted, then set aside.

Next, make the mochi. Take 75 grams of glutinous rice flour, 15 grams of cornstarch, and 120 grams of milk, and mix well until smooth and free of lumps.

Sift the batter.

Cover with plastic wrap and poke a few air holes with a toothpick.

Steam in the pot for 25-30 minutes.

Take out the steamed mochi and make sure there is no milky liquid at the bottom to confirm it is fully cooked.

Add 10 grams of unsalted butter while it's hot to melt, stir it slightly, and set it aside to cool for a while.

Wait until the mochi is no longer hot to the touch, then take it out and place it on plastic wrap.

Put on gloves and knead until all the butter is fully incorporated.

Knead until the dough is smooth and elastic.

Divide the kneaded mochi into 6 portions.

The prepared purple sweet potato filling is also divided into 6 portions.

Wrap the purple sweet potato filling inside the mochi.

Gently roll it into a round shape.

Just coat with cooked white sesame seeds.

Purple sweet potato mochi, done O(∩_∩)O

Easy to make, succeeds on the first try, a recipe that is especially friendly for beginners.

Soft and glutinous in texture, full of milky flavor, once you eat it you'll get addicted, so quickly learn how to make it.