Vegan Sweet Potato Oshiruko with Mochi
A gentle Japanese dessert made with roasted sweet potato (yakiimo) and shiratama mochi. Naturally sweet and sugar-free, this vegan oshiruko is a quiet, comforting treat for winter days.
Equipment
- Mixing bowl
- Saucepan
- Slotted ladle
- Spatula
- hand blender
Ingredients
For the sweet potato base
- 180 g baked Japanese sweet potato about 6.3 oz yakiimo, peeled
- 150 ml unsweetened soy milk about
- 50 ml water (for adjusting consistency) about
For shiratama mochi (about 8 pieces / serves 2 — use half for 1 serving)
- 50 g shiratamako shiratama flour
- 45 ml water about
Optional Flavors
- kinako roasted soybean flour
- ground black sesame
- cooked azuki beans
Optional Toppings
- coconut flakes
- toasted black sesame seeds
- kirimochi cut rice cakes, grilled
Instructions
Make the shiratama mochi
- Place the shiratama flour in a bowl and gradually add water, mixing as you go.45 ml water, 50 g shiratamako
- Knead until the dough reaches an earlobe-soft consistency.*If the dough becomes too soft, add a little more shiratama flour to adjust.
- Roll into small, bite-sized balls.
Boil the shiratama mochi
- Bring a pot of water to a boil and gently add the shiratama balls.
- Once they float, boil for about 1 more minute.
- Transfer to a bowl of cold water and set aside.
Make the roasted sweet potato paste
- Place the peeled roasted sweet potatoes in a saucepan.180 g baked Japanese sweet potato
- Add soy milk and blend until smooth using a hand blender. Taste as you go, adding soy milk little by little.* If the bean flavor becomes too strong, switch to water to adjust the consistency.150 ml unsweetened soy milk, 50 ml water (for adjusting consistency)
Assemble
- Gently reheat the sweet potato paste and pour into serving bowls.
- Add the shiratama mochi and serve.* If you like, finish with your favorite toppings or flavorings.kinako, ground black sesame, cooked azuki beans, coconut flakes, toasted black sesame seeds, kirimochi
Notes
▶︎ Adjusting the finish
Sweetness:
The final sweetness depends on the natural sweetness of the roasted sweet potato.
Sweeter varieties such as Beni Haruka or Anno sweet potatoes work especially well.
If the flavor feels too mild, add a small amount of sugar to adjust. Consistency:
If the soy milk flavor becomes too strong, adjust the texture with water instead.
This helps keep the gentle sweetness and aroma of the sweet potato at the forefront.
▶︎ How to enjoy
▶︎ Storage
The final sweetness depends on the natural sweetness of the roasted sweet potato.
Sweeter varieties such as Beni Haruka or Anno sweet potatoes work especially well.
If the flavor feels too mild, add a small amount of sugar to adjust. Consistency:
If the soy milk flavor becomes too strong, adjust the texture with water instead.
This helps keep the gentle sweetness and aroma of the sweet potato at the forefront.
▶︎ How to enjoy
- Delicious served warm or chilled
- Top with kinako, ground black sesame, or cooked azuki beans if desired
▶︎ Storage
- Store any leftover oshiruko in the refrigerator and reheat gently the next day
- If it thickens after chilling, thin with soy milk or water before serving