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–+ servings
Three Japanese sweet potato butter mochi stacked on top of each other

Roasted Japanese Sweet Potato Butter Mochi

Print Recipe
Capture the caramelized flavor of roasted Japanese sweet potatoes in baked Hawaii style butter mochi. It's also gluten free!
Course Dessert, Snack
Cuisine Asian American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 pieces
Author Mochi Mommy

Equipment

Ingredients

  • 8 oz mochiko see notes
  • 1 tsp baking powder 5g
  • 1/2 tsp kosher salt 3g
  • 12 oz roasted Japanese sweet potato
  • 6 oz evaporated milk half a standard size can in the US
  • 1 14oz can coconut milk
  • 6 oz brown sugar roughly 3/4 cup packed
  • 2 eggs
  • 2 oz unsalted butter, melted 4 tbsp
  • 1 tsp vanilla extract
  • 1 tbsp black sesame seeds optional

Instructions

  • Preheat oven to 350 degrees F. Grease and line a metal 9x9" baking tin.
  • In a mixing bowl, whisk mochiko, baking powder, and salt.
  • Peel roasted sweet potato and place flesh in a blender with evaporated milk. Blend until smooth; it'll have a creamy, soft-serve like consistency.
  • Place blended sweet potato in the mixing bowl along with coconut milk, brown sugar, eggs, melted butter, and vanilla extract. Mix well.
  • Pour batter into your prepared baking tin. Sprinkle black sesame seeds on top if you wish.
  • Bake for 45 minutes or until a toothpick poked through the center comes out clean. Allow to cool before slicing. Leftovers can be kept in an airtight container at room temperature.

Notes

  • 8 oz of mochiko is half a one pound box by weight. Please use a digital scale to measure. If you don't have a scale, it's close to 1 and 3/4 cup.
  • Some readers have mentioned that glass, disposable, and ceramic baking dishes do not bake the mochi through the center before the edges burn. I recommend using a metal baking tin.
  • 12 oz of sweet potato was one medium sized potato for me.
  • This recipe did not include roasting time, as I used a leftover roasted sweet potato that I had kept in the fridge. If you still need to roast your sweet potato, you'll need to add an hour of cook time. Wash your sweet potato very well, poke holes in it, and bake at 350 degrees F for one hour. I recommend roasting a large batch for snack or to eat with a meal and use the leftovers to make my sweet potato dessert recipes.
  • You can double this recipe to fit in a 9x13" baking dish.