5-Ingredient Purple Sweet Potato Mochi for Clean Eating
Dessert
Purple Sweet Potato Mochi
Purple Sweet Potato Mochi is one of those desserts that instantly catches your eye before you even take a bite. The natural vibrant purple color feels almost too pretty to eat, but once you try it, you’ll understand why this treat is so loved. It’s soft, chewy, and filled with a creamy, slightly sweet filling that melts perfectly in your mouth.
What makes this mochi special is the balance of textures. The outer layer is chewy and stretchy (that signature mochi bite!), while the inside is smooth and rich from the purple sweet potato filling and fluffy whipped cream. It’s not overly sweet, which makes it super easy to enjoy more than one without feeling heavy.
This dessert is also surprisingly fun to make. From kneading the warm dough to wrapping each little piece, the process feels almost therapeutic. Plus, the final result looks like something you’d find in a fancy dessert shop but you made it yourself
Ingredients
Mochi Dough
- 100 g glutinous rice flour
- 30 g cornstarch
- 50 g granulated sugar
- 170 g milk
- 20 g unsalted butter
Purple Sweet Potato Filling
- 250 g purple sweet potato
- 40 g milk
- 20 g unsalted butter
- 30 g granulated sugar
- 15 g milk powder
Cream
- 240 g heavy cream
- 20 g granulated sugar
Instructions
1. Prepare Purple Sweet Potato Filling
- Wash, peel, and cut the purple sweet potatoes into chunks.
- Steam until soft, then mash until smooth.
- Add butter and mix until melted.
- Add sugar, milk powder, and milk. Mix until creamy and smooth.
- Set aside to cool.
2. Make Mochi Dough
- In a bowl, combine glutinous rice flour, cornstarch, sugar, and milk. Mix well and sift for a smoother texture.
- Cover with heat-safe plastic wrap and poke a few holes.
- Steam for 20–30 minutes or microwave for 4–5 minutes until fully cooked.
- Add butter while the dough is still warm and knead until smooth and elastic.
Tip: Fully cooked dough will look slightly translucent with no liquid inside.
3. Shape the Mochi
- Lightly dust your surface with cooked glutinous rice flour to prevent sticking.
- Divide the dough into 8 equal portions.
- Roll each into a flat round wrapper.
4. Whip the Cream
- In a clean bowl, whip heavy cream and sugar until stiff peaks form.
- Transfer into a piping bag for easier filling.
5. Assemble
- Place a spoonful of purple sweet potato filling in the center of the wrapper.
- Pipe some whipped cream on top.
- Carefully wrap and seal the mochi.
- Place seam-side down on parchment paper.
Finishing Touch
Dust lightly with purple sweet potato powder or cornstarch to keep them from sticking. Chill for about 20–30 minutes before serving for the best texture.
Soft, chewy, creamy, and slightly nutty this Purple Sweet Potato Mochi is seriously addictive. Perfect for dessert boxes, gifts, or just a cozy snack at home