Chewy Korean Sweet Potato Mochi Bites

Peel and cube the sweet potato. Steam or boil until very tender, about 10-15 minutes. Drain well.

Mash the cooked sweet potato thoroughly in a bowl until smooth. Stir in the butter, 1 tablespoon of sugar, and salt. Set aside to cool slightly.

In a separate bowl, combine the glutinous rice flour and remaining 3 tablespoons of sugar. Gradually add the milk, mixing until a soft, pliable dough forms. If too sticky, add a tiny bit more flour; if too dry, a tiny bit more milk.

Divide the sweet potato mixture into 12-15 small balls. Divide the glutinous rice dough into the same number of pieces.

Flatten one piece of rice dough into a disc. Place a sweet potato ball in the center, then carefully wrap the dough around the filling, sealing completely to form a smooth ball. Repeat with remaining dough and filling.

Lightly dust a plate or baking sheet with cornstarch. Place the mochi bites on the dusted surface.

Heat a non-stick pan over medium-low heat. Cook the mochi bites for 3-4 minutes per side, or until lightly golden and slightly puffed, indicating the dough is cooked through.

Serve warm or at room temperature.