Japanese Sweet Potato Mochi Bites

Peel the Japanese sweet potato and cut it into 1-inch cubes. Steam the sweet potato cubes until very tender, about 15-20 minutes. You should be able to easily mash them with a fork.

Transfer the steamed sweet potato to a bowl and mash thoroughly until smooth. There should be no lumps.

Add the glutinous rice flour, granulated sugar, and milk to the mashed sweet potato. Mix well with a spatula or your hands until a soft, pliable dough forms. If the dough is too sticky, add a tiny bit more glutinous rice flour; if too dry, add a few drops of milk.

Divide the dough into 16 equal pieces. Roll each piece into a small ball, then gently flatten it into a disc about 1/2 inch thick.

Heat the vegetable oil in a non-stick skillet over medium heat. Place the mochi bites in the skillet, ensuring they are not overcrowded. Cook for 3-4 minutes per side, until golden brown and slightly puffed.

Remove the mochi bites from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

If desired, dust the warm mochi bites with kinako before serving.