Description
Potato Mochi is a delightful Asian snack featuring chewy, golden-brown discs made from smooth mashed potatoes and potato starch. Pan-fried to achieve a crispy exterior with a soft, satisfying interior, this versatile treat can include mozzarella cheese for a savory touch or be enjoyed sweet with honey.
Ingredients
Scale
Base Ingredients
- 2 cups mashed potatoes, smooth and lump-free
- 1 cup potato starch
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 0.5 teaspoon salt
Optional Ingredient
- 0.5 cup shredded mozzarella cheese (optional)
For Cooking
- Vegetable oil for pan-frying
Instructions
- Prepare the Dough: In a large bowl, combine the smooth mashed potatoes, potato starch, cornstarch, sugar, and salt. Mix thoroughly until a soft, pliable dough forms. If using mozzarella cheese, fold it evenly into the dough to distribute the cheese throughout.
- Shape the Mochi: Divide the dough into small, equal portions. Roll each portion into a smooth ball, then gently flatten them into discs to create the mochi shape.
- Heat the Pan: Place a nonstick skillet over medium heat and add a light coating of vegetable oil to prevent sticking and promote even frying.
- Cook the Mochi: Arrange the mochi discs in the heated skillet. Fry each side for 3 to 4 minutes, or until they develop a golden brown color and a slightly crispy texture on the outside while remaining soft and chewy inside.
- Serve Warm: Once cooked, remove the mochi from the pan and serve immediately while warm. For a sweet variation, consider omitting cheese and serving with honey or sweetened condensed milk.
Notes
- For a sweet version, omit the cheese and serve with honey or sweetened condensed milk.
- Ensure the mashed potatoes are completely smooth and free from lumps for the best mochi texture.
- Use vegetable oil sparingly to avoid greasy mochi while maintaining crispiness.
- Adjust sugar amount as desired for sweeter or more savory results.
