Steps

1. Peel and finely chop 150g of sweet potato into approx. 2cm cubes.
   🕒 00:50
2. Place the chopped 150g of sweet potato in a microwave-safe container and heat at 600W for 3 minutes and 30 seconds.
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3. Mash the heated sweet potato until smooth using a fork or masher.
   🕒 01:06
4. Add 15g of sugar and 2 tbsp of water to the mashed sweet potato and mix well. 【Key Tip!】 If the mixture is too crumbly due to the moisture content of the sweet potato, adjust with a little more water.
   🕒 01:15
5. Divide the mixed sweet potato paste into 6 equal portions and shape them into balls.
   🕒 01:30
6. Place 80g of tofu in a bowl and whisk until it becomes a paste.
   🕒 01:45
7. Add 80g of shiratamako (glutinous rice flour) to the tofu paste and mix.
   🕒 01:57
8. Once the mixture starts to look crumbly, gather the ingredients together in the bowl.
   🕒 02:09
9. Add water little by little to form a smooth dough with a soft, earlobe-like consistency. 【Key Tip!】 If the dough feels dry, add more water to adjust.
   🕒 02:19
10. Divide the dough into 6 equal portions and roll them into balls.
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11. Lay out a piece of plastic wrap on a flat surface, place a dough ball on it, cover with another piece of plastic wrap, and gently press with your palm to flatten into a disc.
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12. Place a sweet potato paste ball onto the flattened dough disc, peel off the plastic wrap, and wrap the dough around the filling.
    🕒 03:13
13. Pinch the seams tightly shut, then roll into a smooth ball again and gently flatten with your palm into a disc.
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14. Bring a pot of water to a rolling boil.
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15. Once the water is boiling, carefully drop in the shaped mochi and cook.
    🕒 04:05
16. Cook until the mochi floats to the surface, then continue to boil for an additional 1 minute.
    🕒 04:16
17. Remove the cooked mochi from the pot and place them in a bowl of cold water to cool.
    🕒 04:30
18. In a separate tray or plate, mix kinako (roasted soybean flour) and sugar in a ratio of 1.5 to 1. 【Key Tip!】 Adjust the amount of sugar to your preference for sweetness. Since the sweet potato filling is already sweet, you might want to use less sugar in the kinako mix.
    🕒 04:43
19. Drain the cooled mochi and roll them in the kinako and sugar mixture until evenly coated.
    🕒 05:00
20. Plate and serve. Enjoy!
    🕒 05:24