Potato Mochi is a type of pan-fried mochi typically made with potatoes and potato flour. I tried a few recipes online but none of them were as chewy as I expected so I made my own version with glutinous rice flour, and they came out much chewier!
If you liked this recipe, you might like my croquettes as well.
Ever had potato mochi? They're like the Japanese version of potato gnocchi but much more chewy. They went super viral in 2023 but I never got a chance to make them until now.
These came out super crispy, but I'll be honest the crisp does not last very long. The reason is that potatoes carry a lot of moisture, so the crust tends to soften quickly. So for the best results, I recommend eating these fresh and hot!
Important steps/ingredients
Russet Potatoes: You will want to use a starchy potato like Russet or Yukon Gold. They'll give the mochi a much smoother texture than if you used a waxy potato. I used two medium potatoes and chopped them into 1-inch cubes.
Cooking the potatoes: I've found the best way to cook potatoes is to start them in cold water. The reason is because potatoes take a long time to cook. If you put them directly in boiling water, the outside will get overcooked before the inside is cooked. Once the water boils, cook them for 15 minutes and then run them through a potato ricer.
Glutinous Rice Flour: Most recipes use potato flour, but I've found glutinous rice flour makes the mochi much chewier. The only thing difference is you need to use way more of it for the dough to form properly. With potato flour, I only needed 3 tablespoons, but with glutinous rice flour, I needed 1 cup. Another thing is the potato flavor is not as strong but I think it's a good trade-off for chewiness.
Rolling the dough: I shaped the mochis by rolling out the dough and then using a cookie cutter to cut them into circles. The dough was not sticky, so I didn't have to dust it with cornstarch or flour. Also, I found that a fish spatula was perfect for transferring the mochi between the cutting board and frying pan without it breaking.
Cooking the potato mochi: I accidentally cooked these on medium-high the first time and they got way too burnt. I recommend going on medium heat (or even a bit lower) for the perfect golden brown color and crispness. All you need is 3-4 minutes on each side.
Potato Mochi
Ingredients
- 2 medium Russet potatoes
- 2 tablespoons butter
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup glutinous rice flour
- ¼ cup oil for frying
Soy glaze
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
Instructions
- Chop the potatoes into 1-inch chunks. Add to a large pot and cover with water. Bring to a boil and cook for 15 minutes until soft.
- Mash the potatoes using a potato masher or ricer. Stir in the butter until it melts. Add the sugar, salt, and glutinous rice flour. Knead until a smooth dough forms. The dough should not be sticky. If it's sticky, mix in a little glutinous rice flour at a time until it's no longer sticky.
- With a rolling pin, roll out the dough until it's ½-inch thick. Use a cookie cutter to cut out circles. Re-roll the remaining dough and repeat this process until you run out of dough.
- Before frying the mochi, I like to make the sauce. Combine the soy sauce, honey, and sugar in a small saucepan and cook on medium heat until it boils. Let the mixture boil for about 1 minute. The idea is to evaporate the moisture from the soy sauce so that it doesn't make the potato mochi soggy.
- Heat the oil in a nonstick pan over medium heat. Add 3-4 mochis and cook each side for 3-4 minutes until golden brown and crispy. Transfer to a wire rack. Brush on the sauce and enjoy!
Leave a Reply