The Sweet Potato Soybean Powdered Mochi is a soft, chewy treat made from sweet potatoes and glutinous rice flour, lightly pan-fried and coated with roasted soybean powder (kinako). Due to the high fiber content in sweet potatoes, this snack promotes a feeling of satiety, making it a nutritious and health-conscious choice.
The Mugwort Latte (Yomogi Latte) is a unique herbal drink made with mugwort powder, a traditional ingredient in East Asian cuisine known for its earthy, slightly bitter flavor. It’s blended with plant-based milk and sweetener, creating a soothing drink that’s both refreshing (iced) or comforting (warm).
Ingredients(Sweet Potato Soybean Powdered Mochi)
- 1 medium sweet potato (peeled and mashed)
- 1/2 cup glutinous rice flour (mochiko)
- 1 tbsp soy milk
- 1 tbsp coconut oil or plant-based oil (for baking)
- 1 tsp honey (optional, for topping)
- 1 tsp soy sauce (optional, for topping)
- Roasted soybean powder (kinako) for coating
Instructions
- Prepare the Sweet Potatoes:
- Peel and cut into roughly dices the sweet potato and cook them until tender, either by microwaving at 600W for 4 minutes or alternatively, simmer them in a saucepan over medium heat for 5-10 minutes. Once softened, mash the sweet potatoes until smooth.
- Make the Dough:
- In a mixing bowl, combine mashed sweet potatoes and glutinous rice flour. Gradually add soy milk and knead until the mixture forms a smooth, pliable dough. It should not be sticky.
- Shape the Mochi:
- Divide the dough into small balls (about 2 inches in diameter) and flatten them into discs.
- Cook the Mochi:
- Heat a non-stick pan over medium-low heat and add a small amount of oil. Cook the discs for about 2-3 minutes per side, until they are lightly golden and slightly crispy.
- Decoration:
- Let the cooked mochi cool slightly, then dust them with roasted soybean powder. To enhance the flavor, consider drizzling a blend of soy sauce and honey over the surface of the mochi, creating an irresistible balance of sweet and savory notes.
Ingredients(Mugwort Latte (Yomogi Latte))
- 1 tsp mugwort powder (or finely ground dried mugwort)
- 1/2 cup hot water
- 1 cup plant-based milk (e.g., almond, oat, or soy)
- Sweetener to taste (e.g., 1 tsp maple syrup, honey, or agave)
- Ice cubes (optional for iced version)
Instructions
- Prepare the Mugwort Base:
- In a small bowl, whisk the mugwort powder with hot water until smooth and free of lumps. Allow it to cool to room temperature.
- Assemble the Layers:
- Start by pouring the cold plant-based milk into a clear glass, filling it about halfway.
- Add ice cubes gently to form the middle layer, ensuring they float on top of the milk.
- Slowly pour the cooled mugwort mixture over the ice cubes to create the final layer, allowing the drink to form a beautiful gradient.
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