Purple Sweet Potato Mochi with Pumpkin Spice Filling

1. Lightly toast the glutinous rice flour until fragrant, about 10 minutes. Make sure to constantly stir for even toasting. Set aside.
2. Steam the purple sweet potatoes until soft, about 15 minutes.
3. Mash the steamed potatoes, then add granulated sugar and oat milk. Blitz in a blender until smooth.
4. Add the toasted rice flour to the purple potato mix in batches, stirring to incorporate every time, until it resembles a dough.
5. Place the dough in a steamer and steam for 20 minutes, or until a knife inserted comes out clean.
6. Lightly dust the cooked mochi with additional rice flour, then knead until it’s no longer super sticky. Wrap in plastic and place in the fridge until ready to use.
7. For the filling: Steam your pumpkin until very soft.
8. Add the steamed pumpkin to a food processor or blender and add the pumpkin spice. Blitz until smooth.
9. Next, add the pumpkin purée to the mung bean paste on a skillet and cook until the paste is soft and the purée is incorporated. Place in the freezer to firm up.
10. Divide the mochi dough into 30-gram portions and the pumpkin spice filling into 20-gram portions.
11. Flatten a dough portion into a circular shape, then place a filling portion in the middle. Pinch the edges of the dough together to form a ball, then roll to close the opening.
12. Enjoy as is or with tea! If you need to save some, wrap them in plastic then microwave for 15-30 seconds the next day before eating.