Description
Soft and chewy, these Japanese sweet potato mochi balls are air-fried, tossed in cinnamon sugar, and dipped in sweetened condensed milk.
Ingredients
Units
Scale
- 200 g (about 1 medium-sized Japanese sweet potato), peeled and roasted
- 3 tbsp glutinous rice flour
- 2 tbsp powdered sugar
- 1 tbsp milk
- Sweetened condensed milk, for dipping (optional)
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Bake the Japanese sweet potato at 400°F (200°C) for about 90 minutes.
- Let it cool slightly, then peel and mash 200 g of the flesh in a mixing bowl until smooth.
- Add mochiko, powdered sugar, and milk to the mashed sweet potato. Mix until smooth.
- Roll the dough into about 8 bite-sized balls about 1.5 inches wide.
- Place the balls in an air fryer and spray with neutral oil, ensuring each of the entire balls are coated. Air-fry at 350°F (175°C) for 14 minutes, flipping halfway through to ensure even browning.
- While they’re still warm, toss the mochi balls in a mixture of cinnamon and sugar. Serve with sweetened condensed milk for dipping, if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour 44 minutes
Nutrition
- Serving Size: 2-3