What do you get after boiling purple sweet potatoes for 15 minutes?
I got myself a pot of mashed sweet potatoes in purple colored water. Usually, I will sweeten it slightly for a nice afternoon dessert soup, but the creative side of me decided to adapt some of my favorite recipes with this natural purple color extract.
Mochi is the easiest since I have some 2 months old glutinous flour to clear. Without even weighing what I have, I simply empty the bag (hand-feel estimate 120g?) into the smallest metal mixing bowl that I have, add sugar, and then pour enough of the purple soup (make sure it has cooled down completely) to make a slightly runny mixture. If you have never made mochi before, this previous recipe will be a better guide, just replace the plain water with the water that was boiled with purple sweet potatoes.
The mochi mixture color looked a tad pastel before it was cooked, but it turned several shades darker after 15 minutes of steaming.
I made two different batches, one coated with sweet potato flour, another one with kinako. The ones coated with sweet potato flour looked prettier, but kinako coated ones tasted nicer.