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.
Sift mochiko flour, baking soda and salt
into a medium bowl. Add brown sugar and mix all the ingredients
Add water and coconut milk and mix well.
Add in the cooked sweet potatoes and mix
Take a 13 x 9 x 2 inches baking pan and
Pour mixture into the greased baking pan
and sprinkle sesame seed on top of the mixture.
Turn on oven and preheat to 350°F.
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.
Use the kinako powder to coat each piece
Makes about 27 small pieces