More creations are on their way during my time at home. I revisited my recipe on Matcha Mochi Bread and made some adjustments to this Purple Yam Mochi Bread. This new recipe uses milk instead of water, and as usual, I used whatever I can find in the house. So instead of bread flour, I used all-purpose flour. It becomes softer with a crispy shell. I also enjoy the chewy mochi and creamy purple yam filling, which adds a touch of sweetness to the bread.
Purple Yam Mochi Bread
- 250 g all-purpose flour or bread flour
- 20 g sugar
- 3 g instant yeast
- 20 g unsalted butter room temperature
- 160 g milk
- 2 g salt
- 30 g purple yam powder or 100g fresh mashed purple yam
- ½ egg (only if using purple yam powder)
- 70 g glutinous rice flour
- 20 g corn starch
- 20 g sugar
- 1½ tsp vegetable oil
- 120 g milk
Purple Yam Paste
- 100 g fresh purple yam mashed
- 1 tbsp sugar
To prepare Dough:
- Combine bread flour/all-purpose flour, sugar, instant yeast, and purple yam powder. Mix it well. If you are using mashed purple yam, please see step #2.
- Boil milk with low heat. Once there is steam, remove the pot from heat. Stir in the mashed purple yam into the milk.
- Add the warm milk and egg (only if using purple yam powder) into the dry mixture.
- Keep mixing it until a dough is formed.
- Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
- Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
- When the dough becomes very elastic, it is ready for rising.
- Place the dough in a bowl and cover it with plastic wrap. Keep it into a warm place to rise. Let it rise for one hour.
- While the dough is rising, prepare the mochi.
To prepare Mochi:
- In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 15-20 minutes.
- After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes until it is smooth. (Please remember to wear gloves, because the mochi is very sticky.)
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
To prepare Purple Yam Paste:
- Combine mashed purple yam and sugar. Set aside.
- If the dough is ready, it will hold the shape after poking it. Take the dough out and punch out the air.
- Divide it into 4 equal pieces. Roll the divided dough into balls. Cover with plastic wrap, and let it rest for 15 minutes.
- Take the mochi out from the fridge and sprinkle some glutinous rice flour on it to prevent stickiness. Divide it into 4 equal portions.
- Place another plastic wrap on top of the mochi dough and roll it until flatten to an oval shape.
- Take one dough out and roll it until flatten to an oval shape. Place the mochi on top. Please ensure that the mochi is slightly smaller than the dough.
- Put the purple yam paste on top of the mochi. Roll the dough into an oval shape and seal it well.
- Repeat step 23 for the remaining dough.
- Place the dough in the oven with a cup of hot water. Let it rise for 15 minutes or until 1.5x its size. DO NOT turn on the oven.
- Bring out the dough and sprinkle some flour on top. You can cut some slanted lines on the dough.
- Preheat the oven to 180ºC or 356°F.
- Bake the dough in the preheated oven for 20-25 minutes.
- Make sure the dough is cooked through. And it will be ready to serve.
Tried this recipe?Tag us on Instagram @likebyregina and share your creations!
wow this looks yummy…..to be able to see other uses for yam.
please also check out ( https://arikebskitchen.home.blog/2020/03/18/quick-palm-oil-free-with-little-healthy-oil-yam-pottage-asaro/ ) for my yam recipe.
I have been looking for other and innovative ways to use yam.
This looks fantastic! Thanks for sharing.
Hi. Can you tell me what kind of milk you used in this recipe? Coconut, evaporated and almond milks are all I have at home at the moment and I’m hoping one these will do!
Hi Sarah, you can use coconut or almond milk as a 1:1 substitute. Coconut milk will give a subtle, nice fragrant to the bread ?? I hope this help!
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