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Sweet Potato and Black Sesame Mochi Bites with Coconut Drizzle
Indulge in nutrient-rich Sweet Potato Mochi with Black Sesame, topped with a luscious coconut drizzle. A healthy dessert to satisfy your sweet tooth!
Looking for a dessert that's both delicious and packed with nutrients? These Sweet Potato and Black Sesame Mochi Bites are the perfect solution! Made with nutrient-dense sweet potatoes and antioxidant-rich black sesame seeds, this unique dessert is not only satisfying but also good for you. The natural sweetness of baked sweet potatoes combines beautifully with the nutty flavor of black sesame, creating a delightful and unexpected flavor profile.
By using gluten-free sweet rice flour, this recipe caters to those who avoid gluten, offering a chewy texture reminiscent of traditional mochi. The coconut drizzle adds a touch of indulgence without the guilt, as it's made with unsweetened coconut milk and a hint of maple syrup. Whether you're looking for a healthy treat for yourself or a crowd-pleasing dessert for a gathering, these mochi bites are sure to impress.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
280 kcal
per serving
Cuisine
Thai
Indulge in nutrient-rich Sweet Potato Mochi with Black Sesame, topped with a luscious coconut drizzle. A healthy dessert to satisfy your sweet tooth!
Ingredients
- • medium sweet potatoes: 2, baked and mashed
- • sweet rice flour (glutinous rice flour): 1 cup
- • black sesame seeds: 2 tablespoons, toasted
- • maple syrup: 2 tablespoons
- • coconut milk (unsweetened): 1/3 cup
- • vanilla extract: 1 teaspoon
- • salt: a pinch
- • water: 1/4 cup
Instructions
- 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2 In a large mixing bowl, combine the mashed sweet potatoes, sweet rice flour, and a pinch of salt. Mix until a smooth dough forms. If the mixture is too dry, gradually add water a tablespoon at a time until the dough is pliable.
- 3 Fold in the toasted black sesame seeds and mix until they're evenly distributed throughout the dough.
- 4 Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each ball.
- 5 Bake in the preheated oven for about 20-25 minutes or until the mochi bites are firm to the touch and slightly golden.
- 6 While the mochi bites are baking, prepare the coconut drizzle. In a small saucepan over low heat, combine coconut milk, maple syrup, and vanilla extract, stirring until warmed and well combined.
- 7 Once the mochi bites are done baking, allow them to cool slightly before drizzling the coconut mixture over them. Serve warm or at room temperature.
Serving Suggestions
- • These mochi bites are delightful on their own but can be elevated with a sprinkle of additional toasted sesame seeds on top for extra crunch. For a refreshing contrast, consider serving them alongside a fresh fruit salad featuring berries and kiwi, which complement the mochi's natural sweetness beautifully. Pair with a cup of green tea or a refreshing herbal tea to enhance the overall experience.
Storage Tips
Store any leftover mochi bites in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. To maintain their chewy texture, reheat gently in a microwave before serving. Avoid freezing as it can alter the texture of the mochi.
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