Easy Okinawan Sweet Potato Mochi


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


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


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.

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