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Ingredients
- Yields 12 cookies
45 g mashed purple sweet potato paste (purple sweet potato -steamed, mashed and baked.)
50 g icing sugar
60 g salted butter (softened)
1 egg yolk
80 g all-purpose flour
½ tsp baking powder
1 quantity basic mochi
1-2 drops purple food coloring (if needed)
snow or sugar or icing powder (for garnish)
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Purple Mochi Cookies
Want to indulge in some cookies but prefer the soft, chewy kind that you can enjoy over several bites? Try out these beautiful Purple Mochi Cookies that pack lightly sweet, nutty, almost vanilla-like flavors in each mouthful. Purple sweet potato lends a light purple color, and gives an earthy flavour, and moist texture to these cookies. If you don’t have purple sweet potato and still desire a pretty purple hue to yourbaked treats, try replacing them with Ube, the purple yam which is similar in taste, and most famously used in the Filipino Halo-Halo dessert.
- Medium
- 55 min
- 12 min
- 10 min
- 4 steps
- 8 Ingredients
- Medium
- 4 steps
- 8 Ingredients
- 55 min
- 12 min
- 10 min
Instructions
-
Make the cookie dough
- Using a hand-held mixer, cream the butter andaddsugar to mix until pale and fluffy. Add the purple sweet potatopaste and egg yolk and beat till even.
- Sift the flour and baking powder over, then fold in. It will look like thick icing. Add purple food coloring if you want the colour to be brighter. Mix well.
- Cover and chill for 30 –60 mins.
-
Shape the mochi
- Remove your mochi from the fridge (from our How To Make Mochi recipe)
- Roll the mochi into balls about 10g in weight each.
- Place them on a wax paperlined plate and set aside.
-
Make the cookies
- Preheat the oven at 170⁰.
- Remove the cookie dough from the fridge.
- Using a spoon, scoop a ball of dough about 30g into your palm, flattening into a disc with your thumb.
- Place a piece of mochi ball in the centre of the cookie disc.
- Fold, seal the edges over the mochi,and gently roll it. Place on the oiled wax paper lined tray and press gently to slightly flatten the cookie.
- Repeat and ensure the cookies are evenly spaced on the tray.
-
Bake the cookies
- Bake in pre-heated oven for 12 minutes or until the edges are just turning golden.
- Remove from oven and immediately remove the cookies to cool on a rack.
- They will crispen up as they cool.
Plate and Serve!
Dust the cookies with icing sugar and serve.
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Ingredients
- Yields 12 cookies
-
45 g mashed purple sweet potato paste (purple sweet potato -steamed, mashed and baked.)
-
50 g icing sugar
-
60 g salted butter (softened)
-
1 egg yolk
-
80 g all-purpose flour
-
½ tsp baking powder
-
1 quantity basic mochi
-
1-2 drops purple food coloring (if needed)
-
snow or sugar or icing powder (for garnish)
Nutrition
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