Sorakitamochi ｜ Our Regional Cuisines

1. Peel sweet potatoes, cut into round slices about 1.5 cm thick, and soak in water.

2. Boil the sweet potatoes in a pot with a little less than a level of water.

3. When the sweet potatoes are tender, drain off the boiling water, lower the heat and mash the sweet potatoes in the pot.

4. Divide into two equal parts and take out half.

5. Sprinkle a little of the flour into the remaining half of the pot and knead. After kneading so that no white powder remains, cover the pan with a lid and let the flour cook in the residual heat.

6. Add sugar and salt to the sweet potatoes and knead to make a sweet bean paste.

7. Divide the sweet potatoes in the pan into 10 equal portions, roll them out, and wrap them in the sweet potato filling.

8. Shape the sweet potato into a shape and sprinkle with soybean flour.