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Bowl full of purple and white sweet potato mochi balls
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5 from 8 votes

Easy Baked Mochi Balls with Sweet Potato

Prep Time30 mins
Cook Time36 mins
Course: Appetizer, Dessert, Taiwanese
Cuisine: Taiwanese
Author: Edwina


  • 225 g peeled sweet potato (I use Hannah sweet potato) 8oz
  • 225 g purple sweet potato 8oz
  • 4 tbsp sugar divided
  • 2 tbsp butter divided (or coconut oil for a vegan version)
  • 140 g tapioca flour, divided 1 cup + 2 tbsp
  • water


  • Cut sweet potato into chunks, place in separate bowls and steam until they soften, about 20 minutes.
  • While they're still hot, transfer the both kinds of sweet potato into separate mixing bowls, then add in sugar and butter in each bowl. Use a potato masher or fork to mash until you reach the consistency of mashed potato.
  • Add tapioca flour in each bowl, mix and knead to form a ball. If the dough is too wet, add more tapioca flour; if it's too dry then add some water.
  • Preheat oven to 350°F (180°C)
  • Form the dough into 1 inch little balls and place them on a baking pan lined with parchment paper or silicone mat. Moistening your hands a little bit will make rolling the ball easier.
  • Bake for 16-18 minutes or until the bottom part is golden brown. Let cool for 5 minutes before enjoy it.