Sweet Potato Mochi

Instructions

1. 1Peel the 1 medium Sweet Potato and cut it into 2.54 cm chunks. Place the chunks in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the sweet potato is very soft when poked with a fork. Carefully remove the sweet potato chunks and place them in a bowl. Mash the sweet potato thoroughly with a fork or potato masher until completely smooth.
2. 2Add the 1 cup Glutinous Rice Flour and the 1/4 cup Sugar to the bowl with the mashed sweet potato. Mix with a spoon until just combined. Gradually add the 1/2 cup Water, stirring until a soft, sticky dough forms. You may not need all of the water, or you might need a tiny bit more, depending on the moisture in your sweet potato.
3. 3Turn the dough out onto a clean surface that has been lightly dusted with some of the 1/4 cup Potato Starch. Knead the dough gently for 2-3 minutes until it is smooth and no longer sticky. If the dough is too sticky, add a little more potato starch, a teaspoon at a time. If it feels too dry, add a tiny bit more water, a teaspoon at a time.
4. 4Divide the dough into 8 equal pieces. Roll each piece into a smooth ball between your palms.
5. 5Fill a large heavy-bottomed pot with 4 cups of water and bring it to a rolling boil over high heat. Carefully add the mochi balls to the boiling water. Cook for 5-8 minutes, stirring gently to prevent them from sticking to the bottom. The mochi balls are ready when they float to the surface and look slightly translucent.
6. 6While the mochi is cooking, prepare a plate by generously dusting it with the remaining 1/4 cup Potato Starch. This will prevent the cooked mochi from sticking.
7. 7Using a slotted spoon, carefully remove the cooked mochi balls from the boiling water. Place them immediately onto the prepared plate dusted with potato starch. Gently toss the mochi balls in the potato starch to coat them evenly. This step is important to prevent them from sticking together as they cool slightly.
8. 8Serve the mochi warm.

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