Kamochi by Hiro’s Kitchen

It was another lazy Sunday. I woke up quite early, around 8:30 a.m., the sun was up and the music from the apartment’s park was blaring. I rummaged into my fridge and found a week-old steamed purple sweet potato.

I re-heated the sweet potato by steaming it again; mashed it in a bowl; added grated cheddar cheese, raisins, slivered almonds, oats, brown sugar, and honey; and the mixture was rolled into balls. I made nine balls and had ’em for breakfast with green tea.

I am calling it kamochi — kamote (sweet potato in Filipino) + mochi (not close to the Japanese kind, but the shape is). You may call it kamote balls or ubi (sweet potato in Indonesian) balls or bola ubi (in Indonesian).


Next time, I will try to make kamochi with cocoa bits and dark chocolate, green tea and red beans, and dried mangoes and pinipig (rice crispies). A friend suggested to roll it in coconut flakes. I think a dusting of powdered sugar would be nice too.


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