Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet

Sweet Potato Filling

1. Peel the roasted sweet potatoes and place it in a food processor
2. Add sugar and blitz until smooth
3. Remove from the food processor and roll into 8 balls

Assembly

1. Put the sweet potato powder in a shallow bowl
2. Flatten a ball of mochi in your palms
3. Add a ball of sweet potato flour in the center and pull the sides of the mochi over it to enclose the ganache, pinch to close
4. Roll the assembled mochi in the sweet potato powder
5. Repeat until all the mochi and filling have been used