Soft, chewy, and stretchy mochi bread infused with mashed purple sweet potato is easy to make and is naturally gluten-free and eggless. The recipe works great with regular sweet potatoes too. A video tutorial is available too
At this point in life, I think it’s pretty safe to say that I’m pretty hooked with mini cheese mochi bread. It’s all started with that recipe and since then I’ve made this purple sweet potato version and also the chocolate mochi bread loaf. With the shortages of yeast and also wheat flour (if you are still experiencing that problem), it’s great to use alternative flour like glutinous rice flour and tapioca starch/flour, which also happen to be gluten-free.
TYPE OF SWEET POTATOES TO USE
I have used Stokes purple sweet potatoes and also ube (Filipino yam). You can also regular orange color sweet potatoes .
HOW TO MAKE NO-YEAST EGGLESS PURPLE SWEET POTATO MOCHI BREAD
1. COOK THE SWEET POTATO
You will need about 1 medium-large sweet potato. Peel the skin and cut into smaller pieces. If you have a pressure cooker like Instant Pot, place the sweet potato in a steamer basket. Pour 1 cup of water into a pot and put the steamer basket on top of a trivet. Pressure cook on high for 2 minutes. Release pressure immediately and mash the sweet potatoes while they are warm. You can also use a steamer and steam on the stove on high heat for 10 minutes or until they are fork-tender
2. PREPARE THE DOUGH
Put the milk and butter in a saucepan. Simmer until the butter melts and then bring to a point of boiling and then turn off immediately
Immediately sift in tapioca flour, glutinous rice flour, baking powder
Then add mashed purple sweet potatoes, sugar, and ube extract (if using). Use a spatula to stir and combine into a rough dough and then use your hands to knead into a dough. It should be slightly sticky dough. Please watch the video for how the dough supposed to be. This is important to achieve that soft, chewy, and stretchy texture
3. SHAPING
Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat. Divide the dough into 16 equal pieces for mini size or 12-14 for slightly larger size
Roll them into round balls. Place on the baking sheet about at least 1-inch apart
4. BAKING
Place baking sheet in the middle rack and bake for about 20 minutes until the bottom is slightly golden brown. Some of the bread may crack a little as it rises, that’s normal. If too many cracks, it means the dough is too dry, and next round you need to add a bit more liquid to the dough
Remove from the oven and let stand for about 5 minutes and then transfer to cooling rack to let them cool down completely. They are best eaten when fresh. Once cooled down, the inside remains moist and stretchy
TIPS YOU NEED TO KNOW
1. If you get a nice dough ball without sticking to your fingers, your mochi bread will not turn out stretchy and it will be dry and starchy tasting. If this is the case, you want to add a bit more milk, teaspoon by teaspoon until you get a dough that is slightly wet but not too bad to the point that it sticks to your fingers all over. If the dough is overly wet, you can add a bit more glutinous rice flour, teaspoon by teaspoon until it’s not too wet and workable
3. The wet sticky dough will ensure your end product won’t be dry and hard
4. I recommend adding ube extract (purple in color), or purple sweet potato powder if you have any. Some purple sweet potatoes may change color because of acid/base balance. So by adding food coloring/extract, the color changes won’t show in the end product
WILL MOCHI BREAD STAYS SOFT FOR DAYS?
No, they won’t. They taste the best the same day you make them. They will stretch the most when they are warm. The next day, they would harden, typical of gluten-free bread. You can warm them up in a preheated oven/toaster oven or air-fryer at 350 F for 5-8 minutes and they will back to that slightly crisp outside, soft and stretchy texture again on the inside.
DID YOU MAKE THIS EASY NO-YEAST PURPLE SWEET POTATO MOCHI BREAD RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
OTHER MOCHI BREAD RECIPES YOU MIGHT LIKE:
Easy No-Yeast Gluten-Free Chocolate Mochi Bread Loaf
Super Easy Mini Cheddar Mochi Bread
*Latest update June 2, 2020: I have worked on this recipe for months trying to improve the texture and to make it really stretchy. I decided to replace the older version with this improved one, which is WAYYY better, like seriously better! The dough is way stickier but that’s your assurance right there that the mochi bread will be ultra-soft and stretchy! Not to mention I managed to make it eggless too LOL! I’m happy*
Recipe is adapted from here with some modifications.
Easy No-Yeast Purple Sweet Potato Mochi Bread (Eggless)
Ingredients
Dry ingredients:
- 100 gr milk or more as needed
- 20 gr butter
- 100 gr tapioca flour
- 40 gr glutinous rice flour or more as needed
- 1/2 tsp baking powder
- 50 gr sugar or more to your taste
- 100 gr mashed purple sweet potato
Food coloring (use one of the following):
- 1/4 tsp ube extract
- 5 gr purple yam powder
- Few drops purple food coloring
Instructions
Cook the sweet potato:
- You will need about 1 medium-large sweet potato. Peel the skin and cut into smaller pieces. If you have a pressure cooker like Instant Pot, place the sweet potato in a steamer basket. Pour 1 cup of water into a pot and put the steamer basket on top of a trivet. Pressure cook on high for 2 minutes. Release pressure immediately and mash the sweet potatoes while they are warm. You can also use a steamer and steam on the stove on high heat for 10 minutes or until they are fork-tender
Prepare the dough:
- Put the milk and butter in a saucepan. Simmer until the butter melts and then bring to a point of boiling and then turn off immediately
- Immediately sift in tapioca flour, glutinous rice flour, baking powder. Then add mashed purple sweet potatoes, sugar, and ube extract/food coloring (if using). Use a spatula to stir and combine into a rough dough and then use your hands to knead into a dough. It should be slightly sticky dough. Please watch the video for how the dough supposed to be. This is important to achieve that soft, chewy, and stretchy texture
- If you get a nice dough ball without sticking to your fingers, your mochi bread will not turn out stretchy and it will be dry and starchy tasting. If this is the case, you want to add a bit more milk, teaspoon by teaspoon until you get a dough that is slightly wet but not too bad to the point that it sticks to your fingers all over. If the dough is overly wet, you can add a bit more glutinous rice flour, teaspoon by teaspoon until it's not too wet and workable
Shaping:
- Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat. Divide the dough into 16 equal pieces for mini size or 12-14 for slightly larger size and roll them into round balls. Place on the baking sheet about at least 1-inch apart
Baking:
- Place baking sheet in the middle rack and bake for about 20 minutes until the bottom is slightly golden brown. Some of the breads may crack a little as it rises, that's normal. If too many cracks, it means the dough is too dry and next round you need to add a bit more liquid to the dough
- Remove from the oven and let stand for about 5 minutes and then transfer to cooling rack to let them cool down completely. They are best eaten when fresh and stretchy when they are freshly baked. Once cooled down, they will start to harden but if you warm it up again, it will be soft again
Storage and reheating:
- Store them in an air-tight container at room temperature for up to 2-3 days (they don't last that long at our house). Wrap them in plastic wrap and then freeze if you want to store them longer. Thaw in the refrigerator before reheating
- To reheat in oven or toaster oven, spray with some mist of water and then wrap them in aluminum foil and then bake at 350 for 5 minutes. To reheat in microwave, cover the bread with some moist clean kitchen towel or paper towel and heat for about 1 minute or less
Video
Notes
- You can also use regular sweet potatoes. I used fresh purple sweet potatoes and regular sweet potatoes, but you can also use canned sweet potatoes if they are available. Drain the liquid but save about 3-4 Tbsp in case you need it when you make the dough
14 comments
Hello Marv, I just tried making this. I substituted the sweet potato for pumpkin in 1:1 ratio, and substituted tapioca starch with corn flour in 2:1 ratio. It was too wet. So I added another 12g of corn flour and 52g until the tackiness looked like your picture. The end result was a very thick crust with a very strong flour taste :/ Do you have any suggestions how I could improve the ingredients proportion if I want to use pumpkin instead of sweet potatoes?
Hi XY, pumpkin has higher moisture content compared to purple sweet potatoes. Purple sweet potatoes tend to be at the drier side. You probably don’t want to keep adding the starch/flour. Did you add any other liquid? maybe try to control the amount of liquid so the dough won’t be too wet. You may not even need any liquid considering how moist mashed pumpkin is
Hi Marv! Would like to check if normal baking powder work? Does it have to be “aluminum free”?
Hi Elaine, it will work with normal baking powder too. You may notice a bit of color change if you use purple sweet potato, but it shouldn’t affect the taste.
Omg! I made a Ube mash for Thanksgiving scented with Orange zest and cardamom. Had plenty left over so found your recipe and made a double batch! Delicious! I should’ve added a little less butter to account for what was in the mash and I believe they came out a little less chewy because of it. But the flavor is fantastic. Thank you!
Hi Kate, wow..ube mash with orange zest and cardamom sounds heavenly!! I’m glad you can turn the leftover into this mochi bread instead 🙂 what a great idea!
Hi Marvellina,
I love this recipe and I’m looking forward to making it to surprise my little girl who is a fan of Violet colour.
I live in Switzerland and here I don’t find Purple Sweet Potato but Purple Potato (or Blue potato as they are called here, but they are super purple). Comparing by the photos, these potatoes have thinner and shiny skin. They aren’t sweet.
I guess they would work for the colour and texture, but maybe I should use more sugar?
Would you dare to tell me how much sugar to use? Or I can add to the dough at the end bit by bit when I have it mixed and try the flavour and add more if needed?
Thank you!
Hi Tamara, yes the purple potatoes would be less sweet. Maybe can try adding about 15-20 grams extra sugar?
Thanks for the recipe. I just made these today and they were delicious. However, my buns were more gray than purple. Yours were so vibrant. Also, my cracks were a lot bigger, could it be because I didn’t spray a mist of water on the buns? I didn’t have a spray so I used my fingers to sprinkle some water on the buns instead.
Hi Mandy, it could be the combinations of the egg yolks and the purple from the sweet potatoes that turn the color into more grayish. If I use stokes sweet potatoes, the color is fine, but if I use ube yam then the color will be more grayish then purple. As long as the bread isn’t dry , I won’t worry too much about the cracks, because mochi bread to have that “crackly” appearance.
Just finished rounding out the dough and it’ll go in the oven soon! For some odd reason, my purple yams turned into a weird turquoise/teal color after I combined it with eggs and butter…we shall see how they look upon leaving the oven…
Hi rc, did you use ube yam? I know that ube yam will turn color when you combined with eggs, though it doesn’t affect the taste, but the color may change.
Hi Marvellina! I absolutely love mochi-type breads and would like to try out this recipe, but do you think I can do without the egg and replace the butter with margarine or oil (basically make it vegan)? Thanks so much 🙂
Hi Laura, I haven’t tried it on this recipe myself, but in the past I’ve replaced eggs with chia eggs on other baking recipe. 1 Tbsp chia seeds + 3 Tbsp of water = 1 egg. So in this case it would be 3 Tbsp chia seeds + 9 Tbsp of water. The result might be a bit “denser” and may not rise as much. I’ve heard about vegan egg replacer too, but I haven’t tried that myself. As for the butter, yes, you can definitely use margarine or cooking oil of your choice 🙂