Description
Potato Mochi Delight is a crispy and chewy Japanese-inspired snack made from tender mashed potatoes mixed with glutinous rice flour, then pan-fried to golden perfection. This comforting treat is garnished with sesame seeds and green onions, served with a savory soy sauce drizzle, making it a perfect appetizer or side dish for any occasion.
Ingredients
Scale
Main Ingredients
- 2 medium-sized starchy potatoes, peeled and cut into chunks
- 1 cup glutinous rice flour
- 1/2 cup water (adjust as needed)
- 1 tablespoon sugar
For Frying and Serving
- Oil for frying (vegetable or canola oil recommended)
- 2 tablespoons soy sauce (for serving)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Boil Potatoes: Place the peeled and chunked potatoes in a large pot of boiling water. Cook until tender when pierced with a fork, about 15 minutes. Drain well.
- Mash Potatoes: While warm, mash the potatoes thoroughly until smooth and free of lumps to create a soft base for the mochi dough.
- Make Dough: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Stir the mixture until a soft, pliable dough forms. Adjust water slightly if needed for consistency.
- Shape Mochi: Divide the dough into small portions and roll each into balls or flatten into discs about 1/2 inch thick to ensure even cooking.
- Heat Oil: Warm oil in a frying pan over medium heat. Test the temperature by dropping a small dough piece into the oil; it should sizzle immediately.
- Fry Mochi: Carefully place mochi pieces in the hot oil, frying for 3-4 minutes per side until they achieve a golden-brown and crispy exterior. Avoid overcrowding the pan for even frying.
- Drain Excess Oil: Remove fried mochi and place on paper towels to absorb excess oil.
- Serve: Drizzle mochi with soy sauce and sprinkle generously with sesame seeds and chopped green onions. Serve warm for best flavor and texture.
Notes
- Use starchy potatoes like Russets for a fluffier texture that holds well in the dough.
- Adjust water quantity based on potato moisture to get a pliable dough—too wet will be sticky, too dry will crack.
- Make sure oil is at the right temperature to avoid greasy or undercooked mochi.
- For gluten-free soy sauce options, use tamari or coconut aminos.
- Serve immediately as mochi is best enjoyed fresh and crispy.
