Introduction: Fried Mochi W/ Okinawa Potato/Ube
Had these snacks here in Okinawa, Japan and fell in love with the texture of the mochi (crispy on the outside and chewy middle) and the sweetness of the Okinawa potato (can be replaced w/ other fillings)
1 Okinawa Potato [sub. red bean paste (anko)]
1/2 cup Mochiko (glutinous rice flour)
2 Tbsp. Sugar
1 Tbsp. Oil
Milk or Coconut Milk or Butter
Step 1: For the Filling
(If you're using premade fillings like anko, red bean paste, skip this step)
Wash, Peel, Chop, and put the Potato in Boiling Water (Boil for 15-20min)
Mash the Potato
Add the flavoring you want while the potato is still hot to fit your taste
(pinch of salt, lil bit of coconut milk...go crazy)
Then set it aside
Step 2: Microwave Mochi
In a Microwavable Bowl, mix together the Mochiko, Water, and Sugar. You can add food coloring if you'd like at this point.
Microwave for 2-4min
With the Cornstarch, spread it on a large plate or working surface and scoop the mochi on top (ITS REALLY HOT so take precaution)
Sprinkle cornstarch on top of the mochi, cutting knife, and also your hands (cornstarch helps keep the mochi from being too sticky)
Cut the mochi into 4 equal pieces
Step 3: Put It Together :D
Stretch out one of the mochi pieces a little and fill with 1/2 - 1 tbsp. of filling.
Wrap and pinch to close
Brush off cornstarch (Note* You can stop at this point if you want regular mochi treat)
Flatten the mochi to a 1/2inch circular disc.
Repeat with the rest
Step 4: Fry It Up and Serve Warm
On medium heat, put the oil in a large frying pan
Fry till golden brown, 3-5min, then flip and fry the other side
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