Okinawan Sweet Potato Mochi Recipe


  • 1/2 lb mochiko flour (gluten free sweet rice or glutinous rice flour)

  • 1 cup diced sweet potatoes

  • 1/2 tbsp black sesame seeds

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 5/8 cups brown sugar

  • 1/2 can coconut milk

  • 5/8 cups water

  • Kinako (yellow soybean powder)


  1. Put the diced sweet potatoes into a pot of water.  Ensure the sweet potatoes are completely covered by water.  Bring to boil then reduce to low heat and simmer till sweet potatoes are soft.  Use a fork to pierce the cooked sweet potatoes for tenderness.  Drain and set aside.

  2. Sift mochiko flour, baking soda and salt into a medium bowl.  Add brown sugar and mix all the ingredients well.

  3. Add water and coconut milk and mix well.

  4. Add in the cooked sweet potatoes and mix well again.

  5. Take a 13 x 9 x 2 inches baking pan and grease well

  6. Pour mixture into the greased baking pan and sprinkle sesame seed on top of the mixture.

  7. Turn on oven and preheat to 350F.  Place baking pan into oven and bake for 1 hour.  Remove from oven, let it cool down then cut into 2 x 1 inch pieces.

  8. Use the kinako powder to coat each piece then serve. 

  9. Makes about 27 small pieces

First name
      FREE ebook "Orange
    Superfood Recipes"
              when you sign up the newsletter!
First name     
E-mail address

Back to longevity-recipes

Copyright © 2009 All Rights Reserved

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy