gogoma mochi madeleines

i love gogoma because my mom loved it first. actually, love might be an understatement. if i ever lost my mom, i would most definitely be able to find my way back to her by tracking down a trail of peeled gogoma skins.

gosh, i could really go on an on about this because we have roasted gogoma everywhere at home. it's always in the fridge or oven, she'll never leave for a round of golf with her ajuma friends without packing it in her lunch bag, there's gogoma skins left in a cup or plate in the car, and i'm not even surprised if i find a ziploc bag of diced gogoma with toothpicks in her purse so that she can enjoy it wherever and whenever she pleases. 

and if someone asked me to represent the essence of my mom in a cookie, i would bust out this recipe for gogoma mochi madeleines. they're nutty, floral-y, citrusy, airy with a chewy bite, buttery, and best of all, sweet. in this recipe, i roasted the gogomas for a while longer to develop more of the caramel that oozes between the skin to add to the batter. so. much. yum.

xo, christine

gogoma mochi madeleines

ingredients

2 small narrow japanese sweet potatoes

dry ingredients

3/4 cup all-purpose flour

1/4 cup mochiko (sweet rice) flour

1/3 teaspoon baking powder

1/3 teaspoon ground kosher salt

wet ingredients

1/2 cup warm unsalted butter

1/3 cup cane sugar

3 eggs

1 tablespoon of lemon zest

1/2 tablespoon vanilla extract

1 tablespoon powdered sugar (optional) 

notes

1. roast the sweet potatoes

• set oven to 400 degrees, set 2 unpeeled small japanese sweet potatoes on a sheet pan, roast for 60 minutes. the narrower the sweet potato is, the better for collecting that roasted sweet potato caramel.

• take out of oven, let it cool for at least 20 minutes, peel without removing too much of the caramel, and mash with a fork. this should yield about 1 cup, set aside.

2. madeleine prep work

• combine all the dry ingredients in a large mixing bowl

• melt butter in a small saucepan and keep over the lowest heat possible

• add sugar and eggs into a mixing bowl. using a whisk attachment on your mixer, beat using the highest speed until the eggs and sugar becomes thickened and a pale yellow color. this usually takes 7-8 minutes

• take about 1/3 cup of the sugar/egg mixture and whisk into the butter. once evenly mixed, fold this mixture back into the batter. introducing fats slowly into the sugar/egg mixture prevents any kind of shocking that wouldn’t allow the butter mix evenly into the batter.

• add the roasted gogoma in small chunks, lemon zest, and vanilla extract. whisk again until evenly combined at a medium speed. this usually takes 1 minute

• take a spatula and slowly fold in the dry ingredients in increments until evenly combined. minimize the folding action as much as possible to keep the air you created in the egg-sugar mix.

• refrigerate the batter for at least 2 hours. chilling the batter will ensure that your madeleines will rise properly

3. bake the madeleines

• preheat oven to 375 degrees

• brush madeleine pans with oil or butter

• pull chilled batter out of the fridge and drop 1-tablespoon dollops onto the center of each madeleine mold

• bake for around 10 minutes until you see the edges of the pan start to turn golden brown

• remove cookies from the pan as soon as possible (while not burning yourself) and allow to further cool down on a rack

• dust with powdered sugar (optional)