These sweet potato red bean mochi balls are an easy nutritious snack made with antioxidant-rich Okinawan sweet potatoes. The mochi balls are naturally vibrant in color, are filled with a red bean filling and have an addicting chewy texture. This recipe is also simple to prepare using the air fryer. —Tam To, Los Angeles, California
Ingredients
- 2 cups cubed peeled Okinawan potatoes
- 3/4 cup tapioca starch
- 50 milliliters coconut milk
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sweetened prepared red beans (yude azuki)
Directions
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1In a large saucepan, place a steamer basket over 1 in. of water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until potatoes are soft, 18-20 minutes. Cool slightly.
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2Transfer potatoes to a large bowl; mash. Add tapioca, coconut milk, baking powder and salt. Mix until well combined. Transfer to a flat surface. Knead until mixture becomes dough-like, about 2 minutes.
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3Divide dough by 2 tablespoonfuls. Flatten each slightly and fill with 1 teaspoon of prepared red beans. Cover filling with mochi dough; pinch edges to seal. Roll into a ball.
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4Preheat air fryer to 360°. In batches, arrange mochi balls in a single layer in greased air-fryer basket. Cook 15 minutes. Let stand for 5-10 minutes before serving.
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