Borahae vegan mochi

Prep time: 10 minutes

Cook time: 1 hour

Serving: 35 pieces


-5oz purple sweet potatoes, peeled and diced

-3/4 cup glutinous rice flour

-1/4 cup water


  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!

43 views0 comments

Recent Posts

See All

Total time: 8 hours Prep time: 15 min Cook time: 30 min (approximately) Servings: 6-8 Ingredients: Cake: 1 1/2 cups all-purpose flour 1 1/4 cups granulated sugar 1/2 cup dark cocoa powder 1 tsp instan

Prep time: 8 min Cook time: 15 min Servings: 4 Ingredients: 1 Korean zucchini (English zucchini), thinly sliced 3 tbsp (45ml) all-purpose flour 2 eggs, beaten (vegan: VeganEgg powder) 3/4 tsp (3.6mL)

Prep time: 35 min Makes 1 big cookie Ingredients: 100g butter 30g icing sugar 70g all-purpose flour 30g powdered milk 1 tsp vanilla fresh herbs and edible flowers, for decoration (for example: pansies