Description
Chef's Note: This is a traditional dish made from cooked Okinawan sweet potato. It was made from the leftover potatoes that were not consumed during the meal.
35 min
4
servings
Ingredients
1
cup
Okinawan sweet potato
(mashed)
1
cup
mochiko
(Japanese sweet rice flour)
1
Tbsp
salad oil
4
pieces
shell ginger leaf or ti leaf
4
pieces
butchers twine or foil squares
(8"x8")
Prep Time:
5 min
Cooking Time:
30 min
Total Time:
35 min
Instructions
In a medium sized bowl, place the mashed cooked sweet potato. Add in the mochiko and mix well until a “play dough” like product is formed.
Brush the surface of each leaf with a little salad oil and place ¼ of the mixture in the center of each leaf.
Pull both ends of the leaf upwards to meet at the same point, fold the ends of the leaf inwards forming a cone shape and tie with the butchers twine or wrap with foil.
Steam for 30 minutes and set aside to cool and enjoy as a dessert for a Japanese New Year celebration.
