120 g mochiko (japanese glutinous rice flour)
100 g cornstarch
180 ml water
180 g sugar
2 tbsp oil
2 purple yams (peeled, sliced and steamed)
1 drop purple food dye - optional
| You can omit the food dye if you are not keen on artificial colouring.
Place ube mochi on serving plate or refrigerate until ready to serve.