Ingredients
(makes 6)
Sweet potato (peeled) : 100g
Small taro (peeled) : 100g
Caster sugar : 40g
Roasted soy bean powder (kinako) : as needed
Caster Sugar : as needed
Salt : as needed
NB: Even frozen sweet potatoes from asian grocery stores can be delicious (photo 1).
It also requires the skin to be peeled.
Kenka mochi is a traditional food from Monobe, in Kami District, Kochi Prefecture. The town is a proud producer of sweet potato and taro, and this sweet is made of both of them in equal amounts. The sweet potatoes you get here are less flavourful than those in Japan, but mashed with sugar and steamed in the microwave they get much tastier. In this recipe the dough is rolled in roast soybean powder, but sometimes kenka mochi is made with sweet red bean paste inside as well.
Preparation
- Peel the sweet potato and cut into 2cm cubes, placing in a bowl of water as you go. (Soaking in water removes any bitterness and prevents discolouration). After a while, drain the water.
- Wash the taro, place in a pot with water, and bring to the boil. Cook for 10 minutes, then peel and cut into 2cm cubes.
Method
- Place the prepared sweet potato and taro into a microwave-safe bowl. Add caster sugar and stir well.
- When the sugar has dissolved, cover the bowl with plastic wrap and cook in the microwave for 4 minutes so the mixture is soft (photo 2).
- Mash with a fork or spoon until smooth. Don’t discard any liquid from the cooking process; mash that in too (photos 3, 4).
- Divide into six round balls, and roll each in a mixture of soybean powder, sugar and salt.
