Purple Yam Mochi Balls (紫薯麻糬波波)
These Purple Yam Mochi Balls are a delightful twist on my favorite childhood snacks from Hong Kong, made even better with the rich flavor of fresh purple yam. If you’re a fan of vibrant, naturally sweet ingredients, these mochi balls will quickly become a favorite. The purple yam not only adds a beautiful color but also gives the mochi balls a unique, creamy taste that complements their chewy texture.
What are purple yam mochi balls?
Purple yam mochi balls are a variation of the traditional mochi ball, infused with the sweet and nutty flavor of purple yam. These mochi balls are made with glutinous rice flour and are typically filled with or flavored by purple yam to give them a unique taste and eye-catching color.
Key Ingredients
- Glutinous Rice Flour: Provides the chewy, sticky texture essential for mochi.
- Tapioca Flour: Helps to bind the ingredients and adds to the chewy texture.
- Purple Yam: Freshly mashed for a vibrant color and rich flavor.
- Sugar: Adds a touch of sweetness.
- Egg: Binds the dough and adds moisture.
- Unsalted Butter: Adds richness and a smooth texture.
- Milk: Helps to form a soft dough.
Can I substitute flour with glutinous rice flour?
No, you cannot substitute regular flour with glutinous rice flour in this recipe. Glutinous rice flour is essential for achieving the chewy texture characteristic of mochi balls.
Purple Yam Mochi Balls
Equipment
- Parchment paper
Ingredients
- 110 g glutinous rice flour
- 15 g tapioca flour
- 50-60 g purple yam mashed
- 1 tsp sugar
- 1 egg
- 40 g unsalted butter melted
- 40 mL milk
Instructions
- Preheat the oven to 180ºC/356°F.
- Sift the glutinous rice flour and tapioca starch into a mixing bowl. Add sugar and mashed purple yam to the dry ingredients.
- Add the egg and melted unsalted butter to the dry mixture. Mix well until fully combined.
- Slowly add milk to the mixture, mixing continuously until a soft dough forms. Be cautious not to add all the milk at once—add it gradually and stop as soon as the dough reaches a soft, pliable consistency.
- Divide the dough into portions of approximately 20g each. Roll each portion into a round ball and place them on a baking sheet lined with parchment paper.
- Bake the mochi balls in the preheated oven for 15-20 minutes, or until they turn golden brown.
- Ready to serve. Enjoy your freshly baked mini purple yam mochi balls!
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