I will provide inspiration You are are looking for a bi-colour sweet potato mochi recipe that is interesting and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of bi-colour sweet potato mochi, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to make and serving it. No need be confused if want to prepare bi-colour sweet potato mochi delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings required in prepare

1. Take For the filling: (each colour)
2. Prepare 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
3. Take 2 tbsp sugar
4. Prepare 1 tbsp / 14 gr butter
5. Use For the mochi skin:
6. Take Double the recipe for the skin if you make 2 colour filling
7. Prepare 3/4 cup glutinous rice flour (¾ cup = 100 g)
8. Use 3/4 cup water (¾ cup = 180 ml)
9. Take 1/4 cup sugar (¼ cup = 50 g)
10. Use 1/2 cup potato starch/corn starch (½ cup = 100 g)
11. Take For dusting:
12. Prepare corn starch/flour starch

Add in saba banana, jackfruit, and cooked tapioca pearls. Remove from heat and serve warm. Coconut soup will thicken as it cools. Notes Jackfruit: use fresh or canned jackfruit.

Instructions to make Bi-colour Sweet Potato Mochi:

1. Make the filling: steam about 4 sweet potatoes each colour. Peel the skin and mash while it is still hot. mix with sugar and butter
2. Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
3. Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
4. Cover all work surfaces well with cornstarch; mochi is very sticky! Divide mochi mixture into small ball, dust it with corn starch/potato starch. Make sure to apply potato starch on your hands and the rolling pin too.
5. Roll each dough chunk into a circle Place sweet potatoes filling in the center Fold the dough around the filling, crimping the edges together with your fingers
6. Ready to serve
7. Done and ready to serve!

Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular Filipino afternoon snack or dessert. Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is cooked in sweet coconut milk, and to make it more special, jackfruit is also usually added. Bring to a boil then simmer, stirring regularly to avoid scorching sago. It is a pure bi-textural overload in just four bites. We are bringing the play to people's world and at the same time, we are also bringing the joy back to snacking, with our snack that happens to be frozen," My/Mochi's managing director and CMO Russell Barnett said.

how ? Easy isn’t it? That’s the make bi-colour sweet potato mochi that you try it at home. Good luck!