Nerikuri (Sweet Potato Glutinous Rice Cake)

Name: Nerikuri (Sweet Potato Glutinous Rice Cake)
Prep time: 35 min
Cook time: 50 min
Yield: 40 servings
Cuisine: Japanese
Ingredients: peeled sweet potato 3000 g; glutinous rice 1500 g; roasted soybean flour 300 g; white sugar 1000 g; salt 1 tbsp; water for soaking 3000 ml

Quick answer

Active time: 85 min
Waiting: See the steps
Level: Hard
Servings: 40 servings
Ingredients: 6

About this dish

Pounding the rice completely smooth before adding any sweet potato gives the finished cake mochi's stretch, with the soft, moist body of the potato folded through it.

There is twice as much potato as rice by weight, which turns the slab yellow. A layer of kinako underneath and more on top make the very sticky dough possible to press, cut, and pick up. The batch yields 40 pieces.

Ingredients

servings

IngredientAmount

roasted soybean flour

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Instructions

6 steps

1

Wash 1.5kg glutinous rice three times until nearly clear, soak in 3L water under refrigeration for 10 hours, and drain for 30 minutes.
2

Peel 3kg sweet potato, cut into 4cm pieces, soak in cold water for 10 minutes to remove surface starch and harshness, then drain.
3

Line two tiers of a fully steaming steamer with damp cloths and spread rice and potato separately.

Steam rice for 35 minutes and potato for 25 minutes, until each crushes easily between fingers.
4

Pound hot rice for 8 to 10 minutes in a mochi machine or mortar until no grains remain.

Add hot sweet potato in three additions, pounding 3 minutes after each.
5

Add 1kg sugar and 1 tablespoon salt in four additions, pounding for 2 minutes after each until absorbed.

No white sugar streaks or potato lumps should remain.
6

Spread 200g kinako 5mm deep in a large tray and press hot dough to 4cm thick.

Dust with the remaining 100g kinako, firm at room temperature for 3 hours, and cut into forty pieces.