Baking and desserts · Japanese American-inspired
Sweet Potato Mochi
Soft, chewy baked sweet potato mochi made with coconut milk and glutinous rice flour, with crisp golden edges.
Jump to recipe20 min prep · 50 min cook
The recipe
Sweet Potato Mochi
16 servings
Ingredients
- 1 cup smooth mashed roasted sweet potato, cooled
- 2 cups glutinous rice flour, such as mochiko
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 can (13.5 ounces) full-fat coconut milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon sesame seeds
Instructions
- Heat the oven to 350°F. Line an 8-inch square pan with parchment and lightly butter the exposed sides.
- Whisk the glutinous rice flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk the sweet potato, eggs, coconut milk, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and whisk until no flour pockets remain. Scrape the batter into the pan and sprinkle with sesame seeds.
- Bake for 45 to 55 minutes, until the top is dry and lightly browned and the center springs back when pressed. A tester may remain slightly tacky because mochi is naturally chewy.
- Cool completely in the pan, at least 2 hours, before lifting out and cutting with a lightly oiled knife.
Cook’s notes
- Glutinous rice flour is naturally gluten-free but is not interchangeable with ordinary rice flour.
- For the smoothest texture, puree the roasted sweet potato rather than leaving fibrous pieces.
Storage and reheating
Keep tightly covered at room temperature for 2 days or refrigerate for up to 5 days. Microwave individual pieces for 10 seconds to restore their softness.
Frequently asked questions
Why is my mochi gummy?
Mochi should be chewy, but it needs to cool fully before slicing so its structure can set.
Can I use purple sweet potato?
Yes. Use the same measured amount of smooth mash; the color and sweetness will vary by variety.