Vegan Bunny Elle

Turn your sweet potatoes into these fun, healthy snacks! They’re chewy, stretchy, pillowy soft, and just sweet enough. Plus, they’re gluten-free and sugar-free.

I have a deep, meaningful love affair with all varieties of sweet potatoes ^^ They are all delicious, but with their unique flavor, aroma, and of course, naturally stunning colors. For these tricolor mochi bites, I used white sweet potato, oragne sweet potato, and purple sweet potato.

To cook mochi dough, there are actually three methods you can choose from. First and most traditional – steaming. You can cover the batter with a cling wrap or cheesecloth to prevent water condensation from dripping into the dough, and steam for 20 minutes.

Second and maybe the easiest method, you can microwave the batter. This method is the fastest, only takes about 3 minutes. Last but not least, you can simply pour the batter into a nonstick pan and cook the mixture until done. This method is actually my go-to since it doesn’t require any equipment or special setup. I will include detailed instructions for all these three methods below.

Sweet Potato Mochi Bites

The funnest thing you can do with your sweet potatoes! Naturally gluten-free, sugar-free, and pillowy soft, chewy, stretchy, super easy to make.

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Ingredients Method Video

Ingredients

  

• For each color dough –
• 100 g steamed sweet potato of choice I used white, purple, and orange sweet potatoes
• 250 g soy milk or plant milk of choice
• 160 g glutinous rice flour
• 35 g cornstarch or arrowroot powder
• 2 tablespoon monk fruit extract or sweetener of choice
• 20 g oil
• More toasted glutinous rice flour for dusting

Method

 

1. Steam all the sweet potatoes you want to use, make each color mochi batter using the measurement above, blend the sweet potato and plant milk until smooth;
2. In a mixing bowl, whisk together the glutinous rice flour, cornstarch, and monkfruit extract, pour the sweet potato plant milk mixture into the dry flour mixture, mix until smooth and even, repeat the same process to make all three batters;
3. Method 1: Pour one batter into a nonstick pan, cook over low heat, stir frequently and you’ll see the mixture start to solidify and the color should begin turning darker, once all liquid mixture has become solid and the entire dough has changed into.a deeper, consistent color, add in the oil, remove from heat;
4. Method 2: cover the batter with cling wrap, poke some holes in it, microwave for 2 minutes, take it out and stir the mixture, return to the microwave for another minute, the color should turn darker throughout, if there’s still any pale spot, add 30 seconds at a time until the color becomes consistent, add in the oil, stir to mix in;
5. Method 3: cover the batter with cling wrap or kitchen towel, steam on high for 20 minutes, then add in the oil;
6. Knead the dough as soon as you can after cooking, provided your hands can withstand the heat, if not, let it cool down a little;
7. Keep kneading, stretching, folding, until you achieve a smooth, soft dough;
8. Shape the dough into a log, add a generous amount of toasted rice flour in a plate then transfer the dough onto the plate, dust with the flour all over and brush off any excess;
9. Cut into bite size pieces, enjoy!

Video