More creations are on its 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
- 250g All Purpose Flour or Bread Flour
- 20g Sugar
- 3g Instant Yeast
- 20g Unsalted Butter, room temperature
- 160g Milk
- 2g Salt
- 30g Purple Yam Powder or 100g Fresh Purple Yam, mashed
- 1/2 Egg (only if using purple yam powder)
- 70g Glutinous Rice Flour
- 20g Corn Starch
- 20g Sugar
- 1 1/2 tsp Vegetable Oil
- 120g Milk
- 100g Fresh Purple Yam, mashed
- 1 tbsp Sugar
Purple Yam Paste
- 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 stove and 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 firming it into a dough.
- 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.
- 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. (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.
- 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 a plastic wrap, and let it rest for 15 minutes.
- Take the mochi out from the fridge and sprinkle some 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/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.