Steps

1. Peel and put the flesh of half a sweet potato into a bowl.
   🕒 01:22
2. Mash the sweet potato with a masher or fork. Adjust sweetness with sugar if needed, or add heavy cream or milk for a smoother texture. (Key Tip!)
   🕒 01:45
3. In a separate bowl, add 120g shiratamako and 150g silken tofu without draining. Mix them together while mashing the tofu. (Key Tip!) Rub the shiratamako to break down any lumps. Mix until the dough doesn't stick to your fingers. If it's too soft, add more shiratamako; if it's crumbly, gradually add a little water. Be careful not to add too much water at once.
   🕒 02:14
4. Spread the dough evenly and divide it into 6 portions.
   🕒 03:19
5. Take one portion of the dough and spread it on plastic wrap. Place about 1 tablespoon of the mashed sweet potato in the center and wrap it up, shaping it into a thickness of about 1.5cm. (Key Tip!) Be careful not to let the sweet potato filling ooze out.
   🕒 03:26
6. Repeat with the remaining dough and sweet potato filling, shaping them as well.
   🕒 04:16
7. Lightly grease a frying pan with vegetable oil.
   🕒 04:38
8. Place the baked sweet potato mochi in the pan and gently press them down with your hands to ensure they are flat. Cook over low heat.
   🕒 04:46
9. Add 1 tablespoon of water, cover, and steam for 5-6 minutes over low heat.
   🕒 05:07
10. Flip the mochi, press them down with a spatula, add another 1 tablespoon of water, cover, and steam for 4-5 minutes over low heat. (Key Tip!) Steaming with a thin layer of vegetable oil ensures they cook through and become chewy. Using tofu makes them less likely to harden over time. If they do harden, gently warm them in a toaster or microwave. Aim for a total cooking time of around 10 minutes. They are ready when both sides are browned and puffed up.
    🕒 05:32