Purple Yam Mochi Bread
Course: DessertCuisine: AsianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
246
kcalThis is the perfect dessert-snack… and yes, we’ve just made that a thing. When just out of the oven it’s crispy on the outside and gooey soft on the outside. Enjoy!
Ingredients
1 cup 1 glutinous rice flour
6 Tbsp 6 tapioca flour
1/2 tsp 1/2 baking powder
1/2 tsp 1/2 salt
3 Tbsp 3 sugar
1/2 cup 1/2 cooked and mashed purple sweet potato
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
1/4 cup 1/4 vegan butter
Water – as needed
Preparation
- Peel and boil one medium-sized purple sweet potato until fork tender. Mash and then set aside.
- Whisk all the dry ingredients together in a mixing bowl. In another mixing bowl, whisk together the wet ingredients.
- Gradually fold in the dry ingredients. You want the dough to be slightly sticky. If you find the dough is too dry add the water a little at a time until just sticky to the touch. If you find the dough is too sticky add a little bit more glutinous rice flour.
- Preheat oven to 350 F and line baking sheet with parchment paper or silicone mat*. Divide the dough into 8 equal pieces and roll them into round balls. Place on the baking sheet about at least 1-inch apart
- Spray some mist of water on top of the ball and place in the oven, middle rack and bake for about 30 minutes until the bread is crusty on the outside, but soft and no longer wet inside.
- Remove from the oven and let stand for about 5 minutes and then transfer to a cooling rack to let them cool down completely. They are best eaten when fresh.
Notes
- *If you use a nonstick cookie sheet this should be fine as well. Just keep a close eye as they are baking to be sure tops don’t burn.
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