You are|Are|Again} looking for inspiration recipes bi-colour sweet potato mochi that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious bi-colour sweet potato mochi should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of bi-colour sweet potato mochi, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare bi-colour sweet potato mochi good wherever you are, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings used for prepare

1. Prepare For the filling: (each colour)
2. Take 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
3. Use 2 tbsp sugar
4. Prepare 1 tbsp / 14 gr butter
5. Use For the mochi skin:
6. Take Double the recipe for the skin if you make 2 colour filling
7. Prepare 3/4 cup glutinous rice flour (¾ cup = 100 g)
8. Prepare 3/4 cup water (¾ cup = 180 ml)
9. Prepare 1/4 cup sugar (¼ cup = 50 g)
10. Prepare 1/2 cup potato starch/corn starch (½ cup = 100 g)
11. Use For dusting:
12. Use corn starch/flour starch

Remove from heat and serve warm. Coconut soup will thicken as it cools. Notes Jackfruit: use fresh or canned jackfruit. Used judiciously, potato starch functions similarly to cornstarch in baked goods like cookies and crackers: It improves crispness, and inhibits gluten formation in wheat flour formulations, resulting in a more delicate texture.

How to make:process Bi-colour Sweet Potato Mochi:

1. Make the filling: steam about 4 sweet potatoes each colour. Peel the skin and mash while it is still hot. mix with sugar and butter
2. Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
3. Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
4. Cover all work surfaces well with cornstarch; mochi is very sticky! Divide mochi mixture into small ball, dust it with corn starch/potato starch. Make sure to apply potato starch on your hands and the rolling pin too.
5. Roll each dough chunk into a circle Place sweet potatoes filling in the center Fold the dough around the filling, crimping the edges together with your fingers
6. Ready to serve
7. Done and ready to serve!

But just like cornstarch, if you use too much, the baked product can end up dry and crumbly. Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular Filipino afternoon snack or dessert. Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is cooked in sweet coconut milk, and to make it more special, jackfruit is also usually added. Bring to a boil then simmer, stirring regularly to avoid scorching sago. Place flour, remaining freeze dried apple powder, sugar and salt into a microwave safe bowl.

how ? Easy isn’t it? That’s the prepare bi-colour sweet potato mochi that you do at home. Congratulations enjoy