Purple Sweet Potato Pan-Fried Mochi
Servings: 16 mochis
Calories: 137kcal
Chewy purple sweet potato pan-fried mochi is a type of sticky rice cake made with mashed purple yams. With a crispy golden exterior and a soft, chewy interior!
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Ingredients
- 2 cups cooked purple sweet potato (add more sweet potato as needed; see Note 1)
- ½ cup sugar
- ¾ cup sticky rice flour
- ½ cup panko breadcrumbs or sesame seeds
- ½ cup oil (or more if needed)
Instructions
- Combine 2 cups cooked purple sweet potato, 1/2 cup sugar, and 3/4 cup sticky rice flour in a mixing bowl. Knead with your hands until it reaches a smooth, even, playdough-like consistency. If your mochi is too dry, add more sweet potato until it is soft enough to form into balls without cracking or crumbling.
- Roll the dough into small balls the size of ping pong balls.
- Press the balls into patty cakes no thicker than 1/2 inch. If you make them too thick, they won’t cook through all the way.
- Put 1/2 cup panko breadcrumbs or sesame seeds in a plate or shallow bowl. Press each mochi dough ball into the bowl so that it’s covered in breadcrumbs on both sides.
- Pour 1/2 cup oil into a skillet on medium heat. When the oil is hot enough (around 300 °F), carefully plop the rice cakes into the oil. They should sizzle gently upon hitting the oil, but not be splattering everywhere. Fry the mochi for 2 to 3 minutes on each side, or until all the panko is golden brown (see Note 2).
Notes
- You want a 2:1 or 3:1 ratio (by weight) of sweet potato to rice flour, for the best texture and flavour.
- See images in the blog post for comparison of what fully-cooked vs undercooked sweet potato rice cakes look like.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 23mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2393IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.2mg