A few weeks ago, I made the Cheese Mochi Balls, and I decided to go for a sweet version – Purple Yam Mochi Balls. If you have any leftover purple yam, you can make this delicious and beautiful kid-friendly treat in no time. Mr. enjoyed the sweet version way more that he finished the entire batch almost right away.
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[ ᴘᴜʀᴘʟᴇ ʏᴀᴍ ᴍᴏᴄʜɪ ʙᴀʟʟs ] . You can get really creative with mochi balls 🤩 few posts ago, I made the cheese mochi balls, and last week, I made a sweet version - 𝘗𝘶𝘳𝘱𝘭𝘦 𝘠𝘢𝘮 𝘔𝘰𝘤𝘩𝘪 𝘉𝘢𝘭𝘭𝘴 🍠 With some leftover purple yam (~50g), you can turn them into kid-friendly treats. 💁🏻♂️ loves the sweet version way more, and he cleaned the entire batch in less than an hour 😂 Btw, the balls are naturally purple with #nofilter! Do you love this vibrant color? . ✍🏻 Recipe is on my latest blog post. Link in bio. — #pigoutyvr #sumhomecafe #mochiballs #purpleyam #purplefood #purpleaesthetic #foodtrends #bakingathome #easyrecipe #homebakery #topfoodnews #nomsmag #vancityeats #dishedvan #curiocityvan #foodietribe #yelpvancouver #fbcigers #yvreats #yvrblogger #eatcouver #604eats #districtlocal #foodstyling #narcityvancouver #foodgasm #food52 #紫薯麻糬波波 #麻糬波波
Purple Yam Mochi Balls
- 110g Glutinous Rice Flour
- 15g Tapioca Starch/Flour
- 50-60g Purple Yam, mashed
- 1 tsp Sugar
- 1 Egg
- 40g Unsalted Butter, melted
- 40mL Milk
- Preheat the oven to 180ºC/356°F.
- Sift Glutinous Rice Flour and Tapioca Starch. Add sugar and mashed purple yam. Combine.
- Add egg and melted unsalted butter to the dry ingredients. Mix well.
- Slowly add milk to the mixture until forming a soft dough. You might not need all the milk, so make sure to add SLOWLY and stop once it forms a soft dough.
- Divide the dough into 20g each and roll them into perfect round balls. Place them on the parchment paper.
- Bake the dough in the preheated oven for 15-20 minutes, until golden brown. Ready to serve.
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