I love Mochi, but they are expensive to buy and it’s not easy to make. That’s why I have created some easy recipes. This is another very easy recipe to make savoury type Mochi. I’ve got an idea from Gnocchi. Instead of Wheat Flour, I added Glutenous Rice Flour to mashed Potatoes. It’s so simply to make. *Note: You might be interested in ‘Easy Potato Mochi’ that you can make with Corn Starch OR Potato Starch.
2 to 4 Servings
2 medium Potatoes *about 300g, OR 1 cup Mashed Potatoes
Salt for cooking Potatoes
1 tablespoon Cold Water
1/4 cup Glutinous Rice Flour
Extra 3 to 4 tablespoons Glutinous Rice Flour
Oil for cooking
1 tablespoons Soy Sauce
1 teaspoon Sugar
Nori (Seaweed Sheet)
- Cook Potatoes in the boiling slated water until tender. Drain and mash until smooth, then add Cold Water and mix well.
- Add 1/4 cup Glutenous Rice Flour and mix well. Then add extra Glutenous Rice Flour gradually, and mix well. Form the mixture into balls or discs.
- Cook in a lightly oiled frying pan over low heat until both sides are browned. If the edges are not well cooked, add 2 to 3 tablespoons Water and cover with a lid to steam-cook. When cooked, drizzle over with the mixture of Soy Sauce, Sugar and Chilli Powder, turn Mochi cakes over and coat them evenly.
- You can add Nori.
- For soup, cook in the boiling salted OR unsalted water, and add to the soup.