9) Easy recipes using "Murasakiimo"
(purple-flesh sweetpotato)
1. Murasakidango (10
balls)
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(1) Ingredients
"Murasakiimo": 300g、sugar: 75g、lemon：small
amount、shiratamako (refined rice flour): 100g、adzuki-an
(adzuki bean paste): as needed
(2) Cooking
method
- Mash the "Murasakiimo"
- Mix water and shiratamako, then knead until the
mixture has approximately the same consistency as an
earlobe.
- Add the finished mixture to the mashed
"Murasakiimo."
- Fill the resulting product with adzuki-an, then steam
for 15 minutes.
- Serve fresh.
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2. Tsubuanirimochi (28
pieces)
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(1) Ingredients
Glutinous rice powder: 200 g; sugar: 60 g; "Murasakiimo":
260 g; water: 80 cc; adzuki-an: as needed.
(2) Cooking
method
- Mix glutinous rice powder with mashed
"Murasakiimo."
- Knead the mixture while adding water, then allow to
stand.
- Flatten a piece of the mixture in the palm of the
hand, then wrap it around the desired amount of
adzuki-an.
- Steam pieces in a steamer.
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3. Sanshokumochi (3-color mochi) (1
piece)
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(1) Ingredients
"Murasakiimo": 150 g; glutinous rice powder: 250 g;
pumpkin: 150 g; parsley extract juice: small amount; sugar:
100 g
(2) Cooking
method
- Mash "Murasakiimo" and pumpkin separately.
- Knead one-third of the glutinous rice powder,
one-third of the sugar and mashed "Murasakiimo" until the
mixture has the same consistency as an earlobe.
- Knead another third of the glutinous rice powder and
sugar with the mashed pumpkin, to the same
consistency.
- Knead the last third of the glutinous rice powder and
sugar with the parsley extract, again achieving the same
consistency.
- Stack the 3 types of mochi together, then wrap and
steam.
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4. Sanshokumochi (1 piece)
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(1) Ingredients
"Murasakiimo": 350 g; water: as needed; glutinous rice
powder: 500 g; sugar: 200 g; carrot: 350 g; pumpkin: 350
g.
(2) Cooking
method
- Mash the "Murasakiimo."
- Strain the mashed "Murasakiimo," mix with the
glutinous rice powder, sugar and water, then knead.
- Knead separate batches of carrot- and pumpkin-based
mochi in the same way, then spread each into a container,
forming a three-layer mixture, then steam.
- Spread the steamed mochi in a vat and wrap.
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5. Satoimodango (Taro balls) (27
pieces)
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(1) Ingredients
"Murasakiimo": 300 g; taro: 300 g; sugar: 200 g;
glutinous rice powder: 500 g; sesame: small amount; ginger:
small amount.
(2) Cooking
method
- Mash "Murasakiimo" and taro separately.
- Mix mashed "Murasakiimo" with mashed taro, add
glutinous rice powder and ginger, and form dumplings from
the resulting mixture.
- Fry the balls in oil and sprinkle with sesame.
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