Korean Glazed Potato Mochi
Korean Glazed Potato Mochi
Ingredients
For the Mochi Dough
- 4 potatoes, medium
- 6 tablespoons potato starch
- 6 tablespoons milk
- 1 pinch salt
- 1 cup mozzarella cheese, small cubes
- 2 tablespoons vegetable oil, for pan-frying
For the Light Sweet Glaze
- 4 tablespoons corn syrup, or rice syrup
- 2 tablespoons water
- 1 tablespoon granulated sugar
Instructions
- 1
Peel the potatoes and cut them into roughly 1-inch pieces to ensure even cooking. Place the potato pieces in a microwave-safe bowl.
⏱️ 5 min
- 2
Microwave the peeled potatoes for 2 minutes. Remove, stir, and microwave for another 2 minutes. Repeat this process one more time, for a total of 6 minutes of microwaving, until the potatoes are very tender and easily mashed.
⏱️ 6 min
- 3
Immediately mash the hot potatoes until completely smooth, ensuring no lumps remain. Allow the mashed potatoes to steam dry slightly in the bowl for about 5 minutes to reduce excess moisture.
⏱️ 5 min
- 4
Add the potato starch, milk, and a pinch of salt to the mashed potatoes. Mix thoroughly with a spoon or your hands until a soft but shapeable dough forms. If the dough feels too soft or sticky, add a little more potato starch, 1 teaspoon at a time, until it reaches the desired consistency.
⏱️ 5 min
- 5
Take a small portion of the potato dough, about 1 tablespoon's worth. Flatten it slightly in your palm. Place a small cube of mozzarella cheese in the center of the dough.
⏱️ 2 min
- 6
Carefully gather the edges of the dough around the cheese cube and seal it completely, ensuring no cheese is exposed. Gently shape the filled dough into a flat, round disc, about 1/2 inch thick.
⏱️ 5 min
- 7
Heat the vegetable oil in a large non-stick pan over medium heat. Once the oil is shimmering, carefully place the potato mochi into the pan, ensuring not to overcrowd it. Cook in batches if necessary.
⏱️ 1 min
- 8
Pan-fry the potato mochi for 3-5 minutes per side, or until they are golden brown and crispy. The cheese inside should be melted and gooey.
⏱️ 8 min
- 9
Once all the mochi are cooked, remove them from the pan and set aside. Turn off the heat under the pan. Add the corn syrup (or rice syrup), water, and granulated sugar to the still-warm pan.
⏱️ 1 min
- 10
Stir the glaze ingredients together in the pan until the sugar dissolves and the mixture is well combined. The residual heat from the pan should be enough to warm the glaze slightly.
⏱️ 1 min
- 11
Return the pan-fried potato mochi to the pan with the glaze. Gently toss the mochi to coat them evenly with the sweet sauce. Continue tossing for about 1-2 minutes, allowing the glaze to form a thin, glossy layer on each mochi. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Glazed Potato Mochi
For the Mochi Dough
- 4 potatoes, medium
- 6 tablespoons potato starch
- 6 tablespoons milk
- 1 pinch salt
- 1 cup mozzarella cheese, small cubes
- 2 tablespoons vegetable oil, for pan-frying
For the Light Sweet Glaze
- 4 tablespoons corn syrup, or rice syrup
- 2 tablespoons water
- 1 tablespoon granulated sugar
Instructions
- 1
Peel the potatoes and cut them into roughly 1-inch pieces to ensure even cooking. Place the potato pieces in a microwave-safe bowl.
⏱️ 5 min - 2
Microwave the peeled potatoes for 2 minutes. Remove, stir, and microwave for another 2 minutes. Repeat this process one more time, for a total of 6 minutes of microwaving, until the potatoes are very tender and easily mashed.
⏱️ 6 min - 3
Immediately mash the hot potatoes until completely smooth, ensuring no lumps remain. Allow the mashed potatoes to steam dry slightly in the bowl for about 5 minutes to reduce excess moisture.
⏱️ 5 min - 4
Add the potato starch, milk, and a pinch of salt to the mashed potatoes. Mix thoroughly with a spoon or your hands until a soft but shapeable dough forms. If the dough feels too soft or sticky, add a little more potato starch, 1 teaspoon at a time, until it reaches the desired consistency.
⏱️ 5 min - 5
Take a small portion of the potato dough, about 1 tablespoon's worth. Flatten it slightly in your palm. Place a small cube of mozzarella cheese in the center of the dough.
⏱️ 2 min - 6
Carefully gather the edges of the dough around the cheese cube and seal it completely, ensuring no cheese is exposed. Gently shape the filled dough into a flat, round disc, about 1/2 inch thick.
⏱️ 5 min - 7
Heat the vegetable oil in a large non-stick pan over medium heat. Once the oil is shimmering, carefully place the potato mochi into the pan, ensuring not to overcrowd it. Cook in batches if necessary.
⏱️ 1 min - 8
Pan-fry the potato mochi for 3-5 minutes per side, or until they are golden brown and crispy. The cheese inside should be melted and gooey.
⏱️ 8 min - 9
Once all the mochi are cooked, remove them from the pan and set aside. Turn off the heat under the pan. Add the corn syrup (or rice syrup), water, and granulated sugar to the still-warm pan.
⏱️ 1 min - 10
Stir the glaze ingredients together in the pan until the sugar dissolves and the mixture is well combined. The residual heat from the pan should be enough to warm the glaze slightly.
⏱️ 1 min - 11
Return the pan-fried potato mochi to the pan with the glaze. Gently toss the mochi to coat them evenly with the sweet sauce. Continue tossing for about 1-2 minutes, allowing the glaze to form a thin, glossy layer on each mochi. Serve immediately.
⏱️ 2 min