Potato Mochi Delight Recipe

Introduction

Potato Mochi Delight is a unique twist on traditional mochi, combining the comforting texture of potatoes with the chewiness of glutinous rice flour. This simple yet flavorful snack is perfect for a cozy afternoon treat or an appetizer that will impress your guests.

Ingredients

• 2 medium-sized potatoes, peeled and cut into chunks (use starchy potatoes for the best texture)
• 1 cup glutinous rice flour (essential for mochi texture)
• 1/2 cup water (adjust as needed for dough consistency)
• 1 tablespoon sugar (balances the flavors)
• 2 tablespoons soy sauce (for drizzle before serving)
• Oil for frying, as needed (use oil with a high smoke point)
• Sesame seeds, to taste (adds crunch and flavor)
• Chopped green onions, to taste (freshness and color)

Instructions

1. Step 1: Boil the potato chunks in a pot of salted water until tender, about 15-20 minutes.
2. Step 2: Drain and mash the potatoes until smooth.
3. Step 3: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Mix until a smooth and elastic dough forms.
4. Step 4: Divide the dough into small, equal-sized balls.
5. Step 5: Heat oil in a frying pan over medium heat.
6. Step 6: Flatten each dough ball slightly and fry in batches until golden brown on both sides, approximately 3-4 minutes per side.
7. Step 7: Remove the mochi from the pan and drain excess oil on paper towels.
8. Step 8: Drizzle with soy sauce and sprinkle with sesame seeds and chopped green onions, if desired.
9. Step 9: Serve warm and enjoy.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or finely chopped herbs to the dough before frying.
• Use sweet soy sauce or add a drizzle of honey for a sweeter variation.
• Try mixing in finely chopped cooked vegetables like carrots or spinach to add color and nutrients.
• Use neutral oils such as canola or vegetable oil for frying to avoid overpowering the delicate flavors.

Storage

Store leftover mochi in an airtight container in the refrigerator for up to 2 days. To reheat, gently pan-fry or microwave until warm. For best texture, avoid long storage as mochi tends to firm up over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour will not provide the same chewy texture as glutinous rice flour, which is essential for authentic mochi consistency. It’s best to use glutinous rice flour for this recipe.

What type of potatoes work best for this recipe?

Starchy potatoes like Russets are ideal because they mash smoothly and help create a tender yet firm mochi dough.

Potato Mochi Delight Recipe

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★★★★★

4.6 from 111 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 8–10 mochi patties 1x
• Diet: Vegetarian

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Description

Potato Mochi Delight combines fluffy mashed potatoes with glutinous rice flour to create chewy, golden-fried mochi patties. This simple and savory snack is enhanced with a drizzle of soy sauce, crunchy sesame seeds, and fresh green onions, making it a perfect appetizer or side dish with a delightful texture and balanced flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium-sized potatoes, peeled and cut into chunks (Use starchy potatoes for the best texture)
• 1 cup glutinous rice flour (Essential for mochi texture)
• 1/2 cup water (Adjust as needed for dough consistency)
• 1 tablespoon sugar (Balances the flavors)

For Frying and Garnish

• Oil for frying, as needed (Use oil with a high smoke point)
• 2 tablespoons soy sauce (For drizzle before serving)
• Sesame seeds, to taste (Adds crunch and flavor)
• Chopped green onions, to taste (Freshness and color)

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Instructions

1. Preparation: Boil the potato chunks in a pot of salted water until tender, about 15-20 minutes. Drain well.
2. Mash Potatoes: Mash the boiled potatoes until smooth and free of lumps to create a soft base for the dough.
3. Make Dough: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Mix thoroughly until a smooth and elastic dough forms, adjusting water as necessary for the right consistency.
4. Form Patties: Divide the dough into small, equal-sized balls, then flatten each ball slightly to prepare for frying.
5. Heat Oil: Heat oil in a frying pan over medium heat, ensuring enough oil to shallow fry the mochi patties evenly.
6. Fry Mochi: Cook the flattened dough pieces in batches, frying each side for approximately 3-4 minutes until golden brown and crispy on the outside.
7. Drain: Remove the fried mochi from the pan and place on paper towels to drain excess oil.
8. Garnish and Serve: Drizzle the hot mochi with soy sauce, then sprinkle sesame seeds and chopped green onions over the top. Serve warm to enjoy the best texture and flavor.

Notes

• Use starchy potatoes such as Russet for a fluffier and better-textured mochi dough.
• Adjust the water quantity depending on the moisture content of the potatoes to get a pliable dough.
• Frying oil should be heated to medium, not too hot, to avoid burning the outside while leaving the inside undercooked.
• These mochi patties are best served immediately while warm and crispy.
• For a gluten-free version, confirm your soy sauce is gluten-free or substitute with tamari.
• You can add a pinch of salt to the dough if you prefer a slightly savory mochi base.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Frying
• Cuisine: Japanese-inspired

Keywords: potato mochi, fried mochi, savory mochi, Japanese snack, glutinous rice flour recipe, crispy mochi