Ingredients:

  • 1 cup (120g) glutinous rice flour (mochi flour)
  • 1/2 cup (100g) sugar
  • 1 cup (240ml) water
  • 1/2 cup (120g) ube puree (cooked and mashed purple yam)
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (100g) sweetened shredded coconut
  • 1/2 cup (120ml) coconut cream
  • 1/4 cup (50g) sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.5g) salt

Instructions:

  1. In a bowl, combine shredded coconut, coconut cream, sugar, vanilla extract, and salt. Mix until well combined. Form the mixture into small balls and chill in the refrigerator for at least 30 minutes.
  2. In a mixing bowl, whisk together glutinous rice flour, sugar, and salt. Add ube puree and water, stirring until smooth. Transfer to a steaming bowl lined with parchment paper.
  3. Prepare a steamer and fill it with water. Steam the mochi mixture for about 20 minutes or until it becomes translucent and set. Let cool slightly before handling.
  4. Dust a clean surface with cornstarch. Transfer the warm mochi onto the dusted surface and knead lightly. Divide the dough into equal portions (about 1.5 oz each). Flatten each portion, place a chilled coconut ball in the center, and wrap the dough around it to seal.
  5. Place the shaped mochi on a parchment-lined tray and chill in the refrigerator for at least 30 minutes before serving.