Directions

To Make

1. Peel and cut the ube into cubes. Steam for 15-18 minutes or until soft. Mash until smooth.
2. Pre-heat the oven to 170 °C.
3. Place tapioca flour, glutinous rice flour, mashed ube, condensed milk, purple sweet potato powder / ube paste and butter in a medium mixing bowl. Add the milk little by little, mixing until a soft, pliable dough forms. If the dough if too dry, add a little more milk.
4. Divide the dough into 10 equal portions. Roll them into balls and place on lined baking tray.
5. Lightly brush mochi with oil and mist with a little water just before baking. Bake mochi for 18-20 minutes or until mochi begins to crack slightly on the surface. Cool on cooling rack.
6. To make the dipping sauce, place coconut cream and condensed milk in a small sauce pan. Cook over medium heat until it starts to bubbles. Remove from the heat.
7. Transfer ¾ of the coconut sauce into a small bowl. Stir the ube paste into the remaining ¼ of coconut sauce. Add the ube sauce into the bowl of coconut sauce, give it a swirl.