Description
Chewy, golden, and lightly crispy — Potato Mochi brings comforting Japanese flavors with a fun, exotic twist! This easy, gluten-free snack is made with mashed potatoes and sweet rice flour, pan-fried to perfection, and often served with a soy glaze. Perfect as a snack, side dish, or party appetizer! Keywords: Potato Mochi, Japanese mochi, gluten-free snack, exotic eats, chewy potato cake
Ingredients
Units
Scale
- 2 medium russet potatoes, peeled and cubed
- 1/2 cup glutinous rice flour (sweet rice flour)
- 2 tablespoons potato starch (or cornstarch)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon soy sauce (for flavor)
- 1 tablespoon milk (optional, for smoother texture)
- Vegetable oil, for frying
- Optional Soy Glaze:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon water
Instructions
- Boil the cubed potatoes in salted water until fork-tender, about 10-12 minutes. Drain and mash until smooth.
- While the mashed potatoes are warm, add rice flour, potato starch, sugar, salt, soy sauce, and optional milk. Mix until a soft, slightly sticky dough forms.
- Divide the dough into small balls or disks (about 2-inch wide).
- Heat a thin layer of oil in a non-stick pan over medium heat. Fry the mochi pieces for 2-3 minutes per side, or until golden and crispy on the outside.
- (Optional) Make the soy glaze by simmering soy sauce, mirin, sugar, and water until slightly thickened.
- Brush the glaze over the hot potato mochi or serve on the side for dipping.
Notes
- Adjust the rice flour depending on how moist your potatoes are — add a little more if too sticky.
- Best enjoyed warm, straight off the pan!
- Try stuffing them with cheese or sweet bean paste for a fun twist.
Nutrition
- Calories: 140
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
