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Potato Mochi Delight Recipe

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★★★★★

4.8 from 136 reviews

Potato Mochi Delight is a delightful fusion dish combining the creamy texture of mashed starchy potatoes with the chewy, elastic texture of traditional mochi made from glutinous rice flour. These pan-fried potato mochi patties are golden and crispy on the outside, soft and tender inside, and finished with a savory soy sauce drizzle, sesame seeds, and fresh green onions, making for a unique and satisfying snack or side dish.

Ingredients

Scale

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 Cooking and Serving

  • As needed tablespoons oil for frying (Use oil with a high smoke point.)
  • 2 tablespoons soy sauce (For drizzle before serving.)
  • To taste sesame seeds (Adds crunch and flavor.)
  • To taste chopped green onions (Freshness and color.)

Instructions

  1. Preparation of Potatoes: Boil the peeled and chunked potatoes in salted water until they are tender, approximately 15-20 minutes. Drain well once cooked.
  2. Mash Potatoes: Mash the boiled potatoes until smooth, ensuring there are no lumps for a consistent dough texture.
  3. Make the Dough: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Mix thoroughly until the mixture forms a smooth and elastic dough. Adjust water amount slightly if needed to achieve the right consistency.
  4. Shape the Mochi: Divide the dough into small, equal-sized balls to ensure even cooking.
  5. Preheat Oil: Heat oil in a frying pan over medium heat to prepare for frying.
  6. Fry the Mochi: Flatten each dough ball slightly to form small patties. Fry them in batches in the hot oil, cooking about 3-4 minutes on each side until they turn golden brown and crispy.
  7. Drain Excess Oil: Remove the fried mochi from the pan and place them on paper towels to drain any excess oil.
  8. Finish and Serve: Drizzle the warm mochi with soy sauce, then sprinkle with sesame seeds and chopped green onions as desired. Serve immediately and enjoy this crispy, chewy treat.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for the best texture and flavor.
  • Adjust the water content in the dough to get a slightly sticky, elastic dough—too much water can make the dough too soft to handle.
  • Frying oil should be hot but not smoking to prevent burning; medium heat is ideal.
  • For a gluten-free meal, ensure soy sauce used is gluten-free.
  • These mochi are best enjoyed fresh and warm for optimal texture.

Keywords: Potato Mochi, Glutinous Rice Flour, Pan-fried Mochi, Potato Snack, Chewy Mochi, Savory Potato Dish

Find it online: https://tastybynova.com/potato-mochi-delight-recipe/