Cinnamon-Sugar Japanese Sweet Potato Mochi Balls

• temps actif: 10 minutes
• temps total: 1 hour 54 minutes

Ingrédients

200 g (about 1 medium-sized Japanese sweet potato), peeled and roasted

3 tbsp glutinous rice flour

2 tbsp powdered sugar

1 tbsp milk

Sweetened condensed milk, for dipping (optional)

1/4 cup granulated sugar

1 tbsp cinnamon

Instructions

Bake the Japanese sweet potato at 400°F (200°C) for about 90 minutes.

Let it cool slightly, then peel and mash 200 g of the flesh in a mixing bowl until smooth.

Add mochiko, powdered sugar, and milk to the mashed sweet potato. Mix until smooth.

Roll the dough into about 8 bite-sized balls about 1.5 inches wide.

Place the balls in an air fryer and spray with neutral oil, ensuring each of the entire balls are coated. Air-fry at 350°F (175°C) for 14 minutes, flipping halfway through to ensure even browning.

While they’re still warm, toss the mochi balls in a mixture of cinnamon and sugar. Serve with sweetened condensed milk for dipping, if desired.