Description
Potato Mochi Delight is a crispy and chewy treat made from starchy potatoes combined with glutinous rice flour, fried to golden perfection and garnished with sesame seeds and green onions. This delightful fusion snack balances the softness of mashed potatoes with the satisfying texture of mochi, ideal for serving as an appetizer or side dish.
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 Serving and Garnish
- 2 tablespoons soy sauce (for serving)
- Oil for frying
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Boil Potatoes: Boil the peeled and chunky potatoes in a large pot of water until they are tender when pierced with a fork, which should take about 15 minutes. Then drain the water and mash the potatoes until smooth.
- Make Dough: In a mixing bowl, combine the smooth mashed potatoes with glutinous rice flour, water, and sugar. Mix well until a soft, pliable dough forms. Adjust the water quantity slightly if the dough feels too dry or too sticky.
- Shape Mochi: Divide the dough into small portions and roll each into balls or flatten into small discs as per your preference.
- Heat Oil: Warm oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; it should sizzle immediately.
- Fry Mochi: Fry each shaped mochi piece in the hot oil, cooking until golden brown on each side. This should take about 3 to 4 minutes per side. Once cooked, place the fried mochi on paper towels to drain excess oil.
- Garnish and Serve: Before serving, drizzle the fried mochi with soy sauce and garnish with a sprinkle of sesame seeds and chopped green onions to add fresh flavor and crunch.
Notes
- Ensure potatoes are well mashed with no lumps to achieve a smooth dough.
- Adjust water quantity carefully to get a dough that is soft but not sticky.
- Maintain medium oil temperature to avoid burning the mochi while ensuring proper cooking inside.
- These mochi are best enjoyed fresh while crispy.
- For a gluten-free version, double check the soy sauce is gluten free or use tamari.
