Molten Purple Yam Mochi 紫薯流心糯米糍
These adorable, pretty and delicious mochi are Southeast Asian dessert. The texture is similar to the Hong Kong mochi, but with sugar filling. When you cook the mochi, the filling will melt inside, it is so delicious!
I make it with purple yam, you can also use sweet potato or pumpkin. It is very easy to make, perfect snack for any time!
這是東南亞的甜品，跟香港的糯米糍不同。可用南瓜或紫薯，混合糯米粉，最後再煮熟即可。
裡面包著糖，煮熟後就有流心效果，煙煙韌韌，簡單易做，超好味！
Gradually add glutinous rice flour into the yam to form a dough. If your yam is not sweet enough, you can add some sugar. If the dough is too wet, add some more glutinous rice flour. If too dry, add some water.
Take a piece of dough, roll into a ball and flatten it, put some brown sugar / palm sugar, roll into ball.
Put the balls into boiling water under medium heat, cook until the mochi floating. Take it out and coat with shredded coconut. Enjoy!
*This recipe can make about 10 mochi
逐少將糯米粉加入紫薯蓉內，拌勻成麵糰 (如果你的紫薯不夠甜，可加點砂糖）如麵糰太濕，可加點糯米粉，如太乾，可加點水 （*因紫薯水份不同，要按需要加水）
拿出一份麵糰，加入紅糖／椰糖，包好，搓圓.
將粉糰放入沸水內，用中火煮至糯米糍浮上水面，撈起，瀝乾水份. 再沾滿椰絲即成！
- 200 g yam puree
- 60 g glutinous rice flour
- water
- shredded coconut
- brown sugar/ palm sugar
- 200 克 紫薯蓉
- 60 克 糯米粉
- 適量 水
- 適量 椰絲
- 適量 紅糖／椰糖
-
Gradually add glutinous rice flour into the yam puree to form a dough. If your yam is not sweet enough, you can add some sugar. If the dough is too wet, add some more glutinous rice flour. If too dry, add some water.
-
Take a piece of dough, roll into a ball and flatten it, put some brown sugar / palm sugar, roll into ball.
-
Put the balls into boiling water under medium heat, cook until the mochi floating. Take it out and coat with shredded coconut. Enjoy!
-
*This recipe can make about 10 mochi
Based on 2 Review(s)My New Cookbook
