Ginger Sweet Potato Mochi Cups
Sweet potato, coconut milk, rice flour, and ginger bake into chewy little mochi cups with a toasted sesame finish.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (64 reviews)
INSPIRED BY
Inspired by Japanese mochi cakes, sweet potato desserts, and the warm ginger-coconut treats found at neighborhood bakeries.
Story
Casey loves a dessert that looks special without needing a complicated finish. Sweet potato gives these cups their soft chew, ginger keeps the coconut bright, and sesame adds a toasty little snap. They are just right for passing around after dinner.
By Casey
Ingredients
- 1 cup plain mashed sweet potato
- 1 can full-fat coconut milk
- 1 1/4 cups sweet rice flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon toasted sesame seeds
Instructions
- Heat the oven to 350 F and grease a 12-cup muffin pan, or line it with paper cups.
- Whisk the sweet potato, coconut milk, rice flour, sugar, eggs, ginger, vanilla, baking powder, and 1/4 teaspoon salt until smooth.
- Rest the batter for 5 minutes so the rice flour hydrates and the mixture thickens slightly.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 25 to 30 minutes until the tops are set and the edges are lightly golden.
- Cool for 10 minutes, sprinkle with toasted sesame seeds, and serve warm or at room temperature.
Chef Tips
- Use plain mashed sweet potato without butter, milk, or cinnamon mixed in.
- Resting the batter helps the mochi cups bake up chewy rather than gritty.
- Let the cups cool before removing them so the centers finish setting.
- Add a pinch of ground cinnamon when you want a warmer, sweeter spice note.
Cook's Notes
- **Sweet potato:** Measure it after mashing and keep it plain.
- **Batter:** Rest the mixture for 5 minutes so the rice flour hydrates.
- **Cooling:** Let the cups cool briefly before lifting them from the pan.