Ishigaki Mochi ｜ Our Regional Cuisines

1. Peel sweet potatoes and cut into 1.5cm cubes 2 to 3mm thick. If they are clean, you can skip peeling them to retain their natural color.

2. Soak the sweet potatoes in water to remove any scum.

3. Sprinkle them with sugar and let them sit for a while until the water comes out.

4. In a separate bowl, mix flour and baking powder. Coat the sweet potatoes with the flour mixture.

5. Add water with dissolved salt to the sweet potatoes, a little at a time, while kneading well. Adjust the amount of water as needed and avoid adding all of it at once.

6. Keep kneading the dough until it doesn't stick to your hands.

7. Use your hands to roll out the dough and place it in a steamer lined with a thin cloth. Steam the dough for about 15 minutes until the sweet potatoes are cooked.