Easy Purple Sweet Potato Mochi Recipe (Vegan & Only 3 Ingredients!)

These purple sweet potato mochi are vegan, gluten-free and incredibly easy to make! The soft and squishy dough only requires 3 ingredients–mochiko rice flour, mashed sweet potato, and almond milk, and they’re filled with a fudgy-sweet white bean paste. Thanks to the sweet potato it’s healthy, too! See my step-by-step guide to making these deliciously purple mochi below

Ingredients Used to Make Microwave Mochi

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

Purple Sweet Potato – You’ll need mashed purple sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.

Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!

Almond milk – you can use other milk of choice, or just water

Cornstarch – for dusting the mochi

What to use for mochi filling

• Sweetened Red Bean Paste (a.k.a. Koshi An): You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds (I used coarse).

or,

• Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste.

More Sweet Potato Recipes (HERE)

How to Make

More filling ideas

How to Store Purple Sweet Potato Mochi

• The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
• The reason I don’t recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.

Final Tips

• Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
• Use a microwave-safe bowl, preferably glass like pyrex

More Easy Microwave Mochi Recipes You’ll Love (HERE)