Okinawan Purple Sweet Potato Mochi Cakes with Peanut Fillings

Course: Dessert, Snack

Cuisine: Chinese

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: pieces

Calories: 160kcal

Author: Marvellina

Simple, delicious, soft and chewy mochi cakes made with glutinous rice flour and mashed Okinawan purple sweet potato are stuffed with sweet peanut fillings.

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Ingredients

450 gr purple sweet potato mashed
240 gr glutinous rice flour or more as needed
Hot water as needed
Cooking oil

Sweet Peanut Filling:

150 gr peanuts
90 gr honey adjust the amount of sweetness to your liking

Instructions

PREPARE THE FILLING: (Can be done the day before):

Place the peanuts in food processor and chop the peanuts. I like to be able to bite into some of the peanuts, so I roughly chopped them. Mixed the chopped peanuts with honey and set aside

MAKING THE DOUGH:

Peel about 550 gr of sweet potato. Cut into 1-inch slices and steam for 15 minutes until soft and mashable. Make sure you get about 450 grams. Use the back of the fork or potato masher to mash the sweet potato while it's hot, until smooth.
Add glutinous rice flour and use a spoon to stir to mix. While the sweet potato is cool enough to handle, use your clean hands to mix the flour and the sweet potato to form a smooth dough. Purple sweet potato usually a bit drier compared to regular sweet potato. So add hot water teaspoon by teaspoon until the dough is no longer crumbly. The dough will be slightly sticky to touch. If your dough is very sticky, add a bit more flour. The water content in sweet potato also affects how much flour and/or water you need to add. Cover with a plastic wrap and rest the dough for 15 minutes

SHAPE AND FILL PANCAKES:

Lightly dust your both hands with some glutinous flour. Pinch a small amount of dough to form about 2-inch ball. Then press the dough with the palm of your hand to flatten into small pancakes and then gently stretch it into about 4-inch diameter circle. If your dough feels dry and cracks when you flatten, wet your palms with some water and roll the dough again to moisten it. The dough is quite forgiving
Scoop about 1 to 1 1/2 tsp of the sweet peanut fillings and place on the middle of the dough and then gather the edge to wrap. Roll again to smooth into a round ball and then slightly flatten with your palm. Repeat with the rest of the dough and filling

COOKING THE PANCAKES:

Preheat about 1 Tbsp of oil in a large non-sticky pan. When it's hot, lower the heat to medium and arrange pancakes on top of the pan, try not to overcrowd the pan. Cook for about 2-3 minutes on each side until golden brown. Repeat with the rest of the pancake and add more oil as needed

STORING AND REHEATING:

Leftover can be stored in the refrigerator for up to 3 days. They can be reheated in the microwave, air fryer (350 F for 5 minutes), or in the oven by placing them in a baking sheet and bake at 350 for 5-8 minutes

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