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Japanese Yam Mochi

  • Author: Alicia
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 60 mins
  • Yield: 8 1x


Yam mochi is a delicacy loved by the Japanese. This traditional rice cake is fluffy, sweet, and a perfect way to enjoy something unique.



1 cup Japanese rice flour

¾ cup cornstarch

¾ cup water

2/3 cup sugar

2 tbsp canola oil

2 medium purple yams

1 drop purple food color


  1. Peel purple yams, slice them and steam them.
  2. Once they are cooked, mash them as they are hot using a potato masher or a fork.
  3. Add 1/3 cup sugar and oil to the mashed yams and mix well.
  4. Set the mashed yam aside to cool.
  5. In a separate bowl, add Japanese rice flour and remaining sugar.
  6. Slowly pour water and mix well.
  7. Add a drop of purple food color and mix well until the mixture is lump-free.
  8. Cover the bowl with clingfilm.
  9. Place the bowl in the microwave and cook it for a minute on high.
  10. Take out the bowl and mix the mixture well.
  11. Microwave again for a minute.
  12. Mix the mixture well. At this point, the mixture will turn into a fluffy dough.
  13. Transfer the dough into another bowl. Dust cornstarch on top and wrap the bowl with clingfilm.
  14. Place the bowl in the refrigerator for about 15 minutes until it gets firm and cool.
  15. Sprinkle cornstarch on a working station and place the dough on it.
  16. Divide the dough into 8 equal portions.
  17. Shape the portions into small balls using your hands and dust them with more cornstarch.
  18. Enjoy!

You can serve yam mochi in the form of small balls. You can also roll these balls out with a rolling pin to form a disc and fill it with white bean paste. Then you can combine the edges to make a ball with the help of your hands.


The purple food color is to give mochi a vibrant look. If you don’t want to use artificial coloring, it’s your own choice.

Also, you can get creative and fill the mochi with different filings. Traditionally, the Japanese people fill it up with bean paste.

You can store mochi by wrapping it up in plastic and storing it in an airtight jar. Then place the jar in the freezer. This way, the mochi will stay fresh for up to 2 weeks.

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