• BTSArmyKitchen

Borahae vegan mochi

Prep time: 10 minutes

Cook time: 1 hour

Serving: 35 pieces


Ingredients:

-5oz purple sweet potatoes, peeled and diced

-3/4 cup glutinous rice flour

-1/4 cup water


Directions:

  1. Boil or steam the sweet potatoes until soft. Place them in a large bowl and mash with a fork. Add glutinous rice flour and mix well. Mold the mixture into small balls.

  2. Bring a large pan of water to a boil and add about a handful of the balls once the water is boiling, leaving the pan on high heat throughout (remember to wait until the water is boiling and do not overcrowd.)

  3. Cook the balls in a few batches-they'll be ready after about 1 minutes, once they've risen to the surface of the water.

  4. Scoop them out with a spoon once they're all done and transfer to a bowl filled with cold water. Repeat until all the mochi are cooked.

  5. Leave them in the cold water for a few minutes then transfer to a dry bowl or plate.

*Best eaten immediately. Enjoy with your favorite sweet sides like dairy-free ice cream! Enjoy!


35 views0 comments

Recent Posts

See All

Peach Slump

Ingredients: *For the puree: -3 yellow peaches, diced -juice of 1/2 lemon -heavy pinch of salt -1/4 cup peach nectar *For the filling: -3 white peaches, blanched, peeled and cut into thin wedges -1 tb

Peach Salsa

Ingredients: -2 cups diced peaches (white or yellow) -1 cup quarter cherry tomatoes -1/3 cup diced radishes -1/8 cup finely diced red onion -1 small serrano or jalapeño, finely diced -1 1/2 tbsp julie

Ssamjang Dipping Sauce

Ingredients: -2 tbsp doenjang (korean soybean paste) -2 tbsp gochujang (korean hot pepper paste) -1 tbsp sesame oil -2 cloves garlic, minced -1 1/2tsp sesame seeds -1 tsp rice wine -1 tsp brown sugar