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Sweet Potato Mochi Balls with Gochujang Butter Sauce
Ingredients
  • subheading: Dough:
  • 1 ½ pounds sweet potatoes, boiled whole (3 whole sweet potatoes)
  • 2 ½ cups corn starch
  • 2 cups glutinous rice flour
  • 1 tablespoon kosher salt
  • subheading: Sauce:
  • 2 tablespoons unsalted butter
  • ⅔ cup mochi water (leftover water from boiling mochi balls)
  • ½ cup parmesan, finely shredded
  • 2 tablespoons gochujang
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons brown sugar
  • 2 teaspoons rice vinegar
  • subheading: Toppings:
  • White sesame seeds
  • Scallions, finely chopped
Steps
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