Potato Mochi With Cheese Filling

From its name I bet you can guess it is another Japanese dish that I wanna introduce to all of you. Except potato and cheese, the most important ingredient to create the mochi sticky texture instead of creamy mash potato texture – the potato starch. Add a bit potato starch into the mash potato would allow it to create a non-sticky mochi dough. This dish is a perfect idea for your afternoon treat. Pairing up with a cup of tea (especially green tea!) would totally boost up the flavour. Enjoy.

potato mochi
potato mochi

Ingredients (Serves 4-6)

Potato mixture:

3 palm size potatoes, peeled and chopped
3 tbs potato starch (you can use cornstarch to substitute potato starch)
2 tbs milk
Shredded mozzarella cheese

Sauce mixture:

2 tbs soy sauce
1 tbs mirin
1 tbs sugar
1 tbs butter


For the potato mixture:

  1. Heat a pot of water and add the potatoes. Boil the potatoes to fork-tender, drain them.
  2. Transfer the potatoes to a bowl, and add the potato starch and milk. Mash it until smooth.
  3. Divide the mixture equally into 4-6 balls, and flatten it. Add some cheese (totally up to you, but I would not suggest adding too much) in the middle, and shape the dough into a ball. Ensure the cheese filling is fully covered.
  4. Repeat with remaining dough.

Prepare the sauce:

  1. Add the soy sauce, miring and sugar to a sauce pan and heat over a medium heat. Don’t forget to whisk continuously.
  2. Bring the sauce to boil for about 1-2 minutes. Please remember that we are not aiming to thicken the sauce but would like to have a watery running sauce.

Cooking time:

  1. Add some butter to a pan and heat over medium heat. Add the potato mochi when the pan is heated up and cook until both sides are golden.
  2. Brush both sides of the potato mochi with the sauce mixture.
  3. Eat it when it is still warm to ensure the cheese is melted, enjoy!

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