Sweet potato Mochi(Yam Daifuku)

Mochi is a Japanese Rice cake. It is made from a rice called japonica glutinous rice which is soaked overnight in water and cooked and pounded to form the dough. We often eat out at this restaurant called Little Sheep Mongolian hot pot, where we ate this sweet potato yam cake. This is my attempt to recreate it and I think I was pretty successful. This recipe mixes the Mochiko(sweet rice flour ) with sweet potato puree and steamed and stuffed with Anko(sweetened Azuki bean paste).I think the closest Indian preparation to this is the Malayali preparation called Ela Ada in which coconut and jaggery mixture is stuffed in a rice flour dumpling and steamed.
Preparation time:40 minutes
Serves:12 


Ingredients:

1 cup of mochiko(sweet rice flour,you can use regular rice flour too)
1 large sweet potato
3/4-1 cup powdered sugar
1/2 can of anko (azuki bean paste)
1 teaspoon butter or tapioca or cornstarch
1 cup sweetened coconut flakes

Procedure:
1.Steam the sweet potato and puree it and keep aside. 

2.Pulse the coconut flakes in a blender to finer flakes. 
3.Mix the rice flour and sugar and then add the sweet potato puree and make a dough. If the dough hasn’t formed add water little by little until it forms a dough. ( I did not need to add water,the water from sweet potato was sufficient).

4.Place the mixture in a container that fits in the steamer ,cover with a cloth and steam it for 20 minutes. 

5.Let cool for 2-3 minutes. 

6.Divide the dough into 12 equal parts and roll each piece into a flat pancake and place a teaspoon of the anko in the center and roll the edges to cover the anko into a ball. 

7.Roll the mochi in the coconut flakes and keep aside. Repeat for all mochi. 


Tips:
The dough from the steamer will be sticky, but you need to work with it while its warm or it will not stick together when closing it.
You can dust a surface with the tapioca starch or cornstarch and dust your hands with the flour and roll the mochi or use gloves and apply a tad bit butter and roll them.I personally found gloves more helpful in handling the warm dough.
You can also use any other bean stuffing inside or make your own anko by soaking 200gms Azuki beans overnight in water,cooking them for 2 whistles in pressure cooker and adding 200gms sugar and cooking it until it comes together into a paste.You can use it as is,roughly mash it with fork or puree it. 

The stuffing made of lentils can also be used for this.See recipe for purnalu
Icecream can also be stuffed inside the dough and frozen for mochi icecream.
They keep at room temperature for 2-3 days.

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