Sweet Potato Matcha Green Tea Mochi

If you’re looking for something cute and easy to make for your little ones or even yourself, try these sweet potato matcha mochi. They taste so yum, and with some markers, can attain unlimited cuteness.

Japanese mochi is one of the popular desserts that is famous for its own cute-ism. There are just so many types and flavors of mochi, that you could twist here and there. For this cold season, nothing tastes better than a mochi and a cup of hot brown rice tea.

Mochi is fairly easy to make, basically there is an inner filling with outer skin and coat with some dusting. You can variate the color or substitute ingredients to make different flavors. Soaked crushed nuts, sesame seeds, coconut flakes and cornstarch are all good choices for outer coating.

Now, just doodle with food markers and you have the cutest dessert ever.

Recipe for Sweet potato matcha green tea mochi

Course: Dessert

Cuisine: Japanese

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 16

Author: Victoria

Matcha green tea mochi with sweet potatoes filling, these cute Japanese dessert will surely be a treat for every one.

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Ingredients

Green tea mochi skin

• ▢ 200 grams glutinous rice flour
• ▢ 1/4 tsp salt
• ▢ 2 Tbsp sugar
• ▢ 5 Tbsp warm water
• ▢ 1/2 Tbsp matcha green tea

Sweet potato filling

• ▢ 2 small sweet potato or 1 large any color
• ▢ 60 grams glutinous rice flour
• ▢ 60 grams sugar
• ▢ 3 Tbsp warm water
• ▢ 1 Tbsp honey

Coating

• ▢ Corn starch sesame seeds or coconut flake
• ▢ Food markers

Instructions

Sweet potatoes filling

• Steam, boil or bake sweet potatoes.
• While they’re still hot, remove skin and smash with a fork.
• Add in glutinous rice flour, sugar and remaining filling ingredients.
• Knead them good, add more water if needed. Knead and roll into long dough roll. Cover with plastic wrap to prevent drying.

Green tea mochi

• Combine all ingredients except water to make green tea mochi skin into a large container.
• Mix them good before slowly adding warm water.
• Mix into dough, add more water if needed.

Rolling

• Divide both the filling and skin into 16 equal parts.
• Dust your work area with corn starch, then roll each part into ball shape.
• Put 1 filling ball into 1 skin part, then pinch to close.
• Space them apart on your steamer, and steam for 15 minutes or bring a pot of water to boil and steam the.
• Scoop the steamed mochi out, and coat them with cornstarch, sesame seeds or coconut flake or your favorite sprinkles.
• Decorate with color food markers