Woohoo! Thanks so much for taking time to review and also give your recipe adjustments. Cream is never a bad idea.
]]>I just made this last night and it was so delicious!! It was one of those desserts that I shared with friends and family but afterwords wished I had just kept it all for myself haha. I used stokes purple sweet potatoes and the color was super vibrant. I didn’t have quite enough coconut milk so I substituted a mix of cream and almond milk for the last few ounces of liquid and the mochi still came out perfectly. I baked mine an extra 10 or 15 minutes because I love my butter mochi with browned edges!
]]>Hi Randy, thanks for the tip about the Instant Pot! For 9×13 bake time, sometimes mine has been done as early as 45 minutes but I would not be surprised if it did take up to an hour.
]]>I think I added too much mochiko because it was a pretty thick batter, and turned out not as gooey as I typically like my mochi, BUUUTTTT, it still turned out great, and I need someone to share this with before I eat the whole pan. Mahalos!
]]>Thanks, Janice! Adding more sweet potato sounds yummy!
]]>I love this recipe. I add 50% more purple sweet potato to make this a tad bit healthier, but the recipe is great as is too!
]]>I agree, steaming definitely has great results! Microwave is great for convenience and those who don’t have a full kitchen.
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