Steamed ‘Uala Mochi
1 cup sweet potato, cooked and skinned
1 cup Mochiko flour
4 Tbsp brown sugar
2-3 Ti leaves
In a steamer pot, bring water to boil with steamer basket on top and put lid back on.
In a medium / large mixing bowl, begin to combine all the ingredients mixing until it all begins to form a ball. It will be crumbly at first, but as you mix by hand the mochi flour will absorb into the potato. There is no need to add any water, and don’t worry if it doesn’t feel like a kneaded dough. You want it to be slightly crumbly, but it is still combined.
Begin to shape about 2 tbsp of the mochi into smaller ping pong sized (about 1 – 1.5 oz) balls. Set Aside.
Cut the ti leaf to fit inside the steamer basket and line the bottom. Cover the bottom of the steamer basket then place the mochi balls on top making sure as much as you can they don’t touch each other (if they do, it’s ok you can pull them apart after).
If desired, place a sliced ginger nub inside the basket to have a nice ginger aroma on the mochi.
Place more ti leaf on top of the mochi to cover them completely, and then close the lid of the steamer and cook for 20 minutes.
After cooked, take them out of the steamer and allow to cool for 10 minutes. Enjoy plain or with your favorite toppings like toasted coconut, kinako powder, matcha powder, etc. Mochi can also be stuffed prior to cooking with your desired filling like peanut butter, coconut, lima bean paste, azuki, etc.