Скачать или смотреть Purple Sweet Potato Mochi

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Purple Sweet Potato Mochi
Ingredients
Mochi Dough
100g(3/4 cup) glutinous rice flour
30g(3 tbsps) cornstarch
50g(1/4 cup) granulated sugar
170g(3/4 cup) milk
20g(1tbsp+ 1tsp) unsalted butter
Purple Sweet Potato Puree
250g Purple Sweet Potato
40g(3 tbsps) milk
20g(1tbsp+ 1tsp) unsalted butter
30g(3 tbsps) granulated sugar
15g(1+1/2 tbsps) milk powder
Cream
240g(1 cup) heavy cream
20g(1 tbsp + 1 tsp) granulated sugar

Instructions
Purple Sweet Potato Puree
1. Wash and cut the purple sweet potatoes into chunks, steam until cooked, mash into a paste.
2. Add butter to the mashed purple sweet potatoes and mix well. Then add granulated sugar, milk powder, and milk, mix until smooth and even.
Dough
1. In a clean bowl, add glutinous rice flour, cornstarch, granulated sugar, and milk. Mix well and sift the mixture twice.
2. Cover the bowl with heat resistant plastic wrap, poke a few small holes in the plastic wrap, and steam the mixture in a steamer (about 20-30 minutes) or microwave (use a microwave-safe bowl, about 4-5 minutes) until cooked.
How to tell if it is fully cooked? -The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
3. Add butter to the cooked dough and mix until the butter is fully incorporated and knead until the dough is elastic.
4. Dust a little cooked glutinous rice flour on the dough to prevent sticking. Divide the dough into 8 small portions and roll each into a flat round wrapper.
Cream
1. In a clean bowl, add heavy cream and granulated sugar. Whip with a mixer until stiff peaks form and transfer to a piping bag.
Assemble
1. Fill the round wrappers with whipped cream and purple sweet potato paste, wrap them up, and place them on a plate. Dust with purple sweet potato powder and serve.