Description

Enjoy a delightful homemade treat with this Crispy Potato Mochi recipe. Made from tender mashed potatoes mixed with glutinous rice flour, these chewy and crispy morsels are fried to golden perfection and topped with savory soy sauce, sesame seeds, and fresh green onions. Perfect as a snack or appetizer, this comforting dish blends textures and flavors in every bite.

Ingredients

Scale

Main Ingredients

2 medium-sized potatoes, peeled and cut into chunks
1 cup glutinous rice flour (essential for chewy texture)
1/2 cup water (to bind the ingredients)
1 tablespoon sugar (adds a hint of sweetness)

For Frying and Topping

Oil for frying (as needed, use neutral oil like vegetable or canola)
2 tablespoons soy sauce (for drizzling)
Sesame seeds (to taste)
Chopped green onions (to taste)

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Instructions

Boil Potatoes: Place the peeled and chunked potatoes in a pot of salted water and boil until tender, about 15-20 minutes. This ensures the potatoes cook evenly and will mash smoothly.
Mash Potatoes: Drain the cooked potatoes and mash them thoroughly until smooth and free of lumps to create a soft base for the mochi dough.
Prepare Dough: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Mix well until a cohesive dough forms, ensuring all ingredients are evenly incorporated.
Shape Mochi: Divide the dough into small, equal-sized balls. Slightly flatten each ball to prepare them for frying, shaping them into round, disc-like forms.
Heat Oil: Heat oil in a frying pan over medium heat. Use enough oil to cover the base of the pan for even frying.
Fry Mochi: Fry the flattened dough pieces in batches, cooking each side for about 3-4 minutes until they achieve a golden brown and crispy exterior.
Drain Excess Oil: Remove the fried mochi from the pan and place them on paper towels to absorb and drain any excess oil.
Add Toppings: Drizzle the mochi with soy sauce and sprinkle sesame seeds and chopped green onions on top for added flavor and garnish.
Serve: Serve the crispy potato mochi warm to enjoy the chewy texture and crispy crust at their best.

Notes

Use glutinous rice flour specifically for the characteristic chewy texture of mochi.
Adjust sugar quantity according to your preference for sweetness.
Non-stick or cast-iron pans work well for frying to prevent sticking.
Use neutral oil with a high smoke point for better frying results.
Serve immediately after frying for optimal crispiness.