Ingredients
(makes 12)
Sweet potato mochi
Glutinous rice flour : 100g
Warm water : 125ml
Steamed sweet potato : 300g
Sweet azuki bean paste : 100g
※Steamed sweet potatoは、アジアングロッサリーの冷凍コーナーに売っています（写真①）。
NB: Steamed sweet potato is sold frozen in Asian grocery stores (photo 1).
①
In Kagoshima Prefecture there is a kind of mochi containing steamed sweet potato, made by pounding with a mortar and pestle. It is known as ‘nettabo’, ‘karaimo-mochi’, ‘toshikasa’, or ‘tokkasa’; the last two names in particular are derived from a phrase meaning ‘to gain in years’; this kind of mochi is supposed to bring long life and is served as a New Year’s treat. The sweet potato mochi is made into balls and topped with sweet azuki bean paste or rolled in kinako (roasted soybean powder). This gently-flavoured sweet keeps well and stays soft.
This year I made this ‘toshikasa’ in thanks for our safe passage through this year. I hope next year is a good one too.
Preparation
Peel the steamed sweet potato and cut into 1cm dice.
Method
- Put glutinous rice flour and warm water in a microwave-safe bowl and mix well.
- Cover with plastic wrap and microwave for 1 minute (photo 2).
- Take out of the microwave and stir well with a wooden spoon or rice scoop. Add sweet potato and microwave for another 2 minutes. Pound with a rolling pin to make a smooth mochi dough (photos 3 & 4).
- While warm it may be soft, so wait until completely cool and then form into balls with moistened hands. Cover each mochi ball with with sweet bean paste (photos 5 & 6).
