Chewy mochi made of riceflour, coconut and sweet potato covered with kinako:
For the mochi you need:
1 sweet potato (purple variety with white flesh)
1 3/4 cup rice flour (sticky sweet rice)
1 3/4 - 2 cups water
100 g desiccated coconut flakes
1/2 cup brown sugar
2 tablespoons black sesame seeds
Peel the sweet potaoe and cut into dices. Steam dices until soft (Microwave 5 minutes). Mash roughly with a fork.
Cover coconut flakes with water and let rest for 30 minutes. Strain but keep the liquids. Add half of the flakes back to the water. Blend with an immersion blender until smoother.
Stir coconut water into the rice flour together with the sugar until well combined. Add potato mash and sesame and stir in.
Place batter into a small round steam basket, layered with parchment paper and steam 30 minutes or until mochi is translucent white wobbly-sticky.
Flip mochi on a board covered with kinako and cut into cubes (wet knife) toss cubes in more kinako.
Cut open sideview: