Vegan Bunny Elle

Pillowy, soft, chewy mochi filled with vibrant wholesome purple sweet poato paste. This dreamiest naturally gluten-free treats call for only five ingredients!

These stunning swirly showstopper desserts are sneakily easy to make! You can make the tender chewy mochi skin in the microwave with glutinous rice flour – don’t worry, the “glutinous” here just means sticky rice, they are naturally gluten-free.

And for the fillings, here’s where the fun begins, you can use any creamy non-watery filling you like! I used purple sweet potato here, but sweetened red bean paste, pumpkin puree, lotus seed paste, black sesame paste, etc are all amazing flavor options and all nutritious and wholesome.

Purple Sweet Potato Mochi Roll

Pillowy, soft, chewy mochi filled with vibrant wholesome purple sweet poato paste. This dreamiest naturally gluten-free treats call for only five ingredients!

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Ingredients Method Video

Ingredients

  

• 1 1/2 cup glutinous rice flour
• 1/2 cup white sugar or sugar or choice
• 180 ml soy milk plus one splash for the filling
• 1 medium purple sweet potato
• 1 tbsp Vegan butter
• Desiccated coconut as needed optional, can also use toasted glutinous rice flour

Method

 

1. Steam the purple sweet potato for about 30 minutes until fork tender, peel, and mash the flesh unitl smooth and refined, add a small splash of soy milk if it’s. a bit dry, each sweet potato. has different level of moisture so adjust accordingly;
2. In a microwave safe bowl, whisk together the glutinous rice flour and sugar, then slowly pour in the soy milk while continue whisking, until you reach a smooth batter with no lumps;
3. Cover the bowl with plastic wrap (I use a compostable one that’s made of plant based biopolymers), poke 5-6 holes, microwave on high for 1 minute;
4. Stir the mixture, cover it back up and microwave on high for another minute;
5. Check on it, if it looks completely solidified then it’s ready, if not, microwave for another 30 seconds;
6. If you don’t have a microwave, you can steam the mixture covered by cling wrap for 30 minutes;
7. Add 1 tablespoon vegan butter to the mixture, fold and mix in with a spatula repeatedly, once it's not too hot anymore, oil your hands or wear food prep gloves to prevent sticking, take out the dough, stretch it out, fold, stretch again, repeat this process until you reach a soft smooth dough ball;
8. Dust your work surface with desiccated coconut, place down the dough, cover the top with more desiccated coconut, roll it out into.a rectangle about 1/4 inch thick;
9. If you're allergic to coconut, you can also use toasted glutinous rice flour instead, which also achieves the purpose of preventing sticking;
10. Spread the purple sweet potato paste evenly on top, then roll it up tightly;
11. The easiest way. to cut this roll is to use a piece of floss or embroidery thread, cut into your preferred slice thickness;
12. Serve immediately or keep in the fridge for up to 3 days, enjoy!

Video