Sweet Potato Mochi Bread Rings
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
With no wheat flour, just tapioca starch scalded in hot milk and butter, these bake up stretchy and chewy like Brazilian pão de queijo, and the steamed sweet potato adds a gentle sweetness.
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Parmesan in the dough leaves a salty finish, so they eat more like bread than a sweet snack.
Ingredients
Instructions
- 1
Preheat the oven to 190°C and line a baking tray with parchment.
Mash the 120 g steamed sweet potato until no large pieces remain.
- 2
Put 90 ml milk, 30 g unsalted butter, 22 g sugar, and 2 g salt in a small pot and warm them over medium low heat.
Stir until the butter melts, then turn off the heat when small bubbles appear around the edge.
- 3
While the liquid is still hot, add all 140 g tapioca starch at once and stir quickly with a spatula.
Stop when no dry white starch is visible, then cool the dough for 2 minutes.
- 4
Add the mashed sweet potato and 1 egg, then knead with a spatula or your hand until the dough turns elastic.
If it feels runny, add tapioca starch in 5 g increments until sticky but shapeable.
- 5
Mix in the 25 g grated parmesan last so it stays evenly distributed.
Divide the dough into 8 pieces, roll each into a rope, seal the ends firmly, and space the rings on the tray.
- 6
Bake at 190°C for 18 to 20 minutes.
Remove the rings when the surfaces are golden and lightly cracked, rest them on the tray for 3 minutes, and serve warm.
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Turn these ingredients into two more meals
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