Cheesy Potato Mochi Snack (Print View)

Crispy, cheesy mochi with creamy potato filling—delightfully chewy and golden on the outside.

# What You'll Need:

→ Potatoes

01 - 14 oz (about 2 medium) russet potatoes, peeled and cubed

→ Cheese

02 - 2.8 oz (1/3 cup) mozzarella cheese, shredded
03 - 1 oz (3 tablespoons) parmesan cheese, finely grated

→ Mochi Dough

04 - 1 cup glutinous rice flour (sweet rice flour)
05 - 1/3 cup water
06 - 1 tablespoon unsalted butter, melted
07 - 1/2 teaspoon salt

→ For Frying

08 - 2 tablespoons neutral oil (such as canola or sunflower)

→ Seasonings

09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder (optional)

# Step-by-Step Directions:

01 - Bring a medium saucepan of salted water to a boil. Add cubed potatoes and cook for 12 to 15 minutes, or until fork-tender. Drain thoroughly and mash until completely smooth.
02 - While the potatoes are still warm, thoroughly incorporate the mozzarella, parmesan, black pepper, garlic powder (if using), and melted butter. Allow the mixture to cool to a comfortable handling temperature.
03 - In a large mixing bowl, combine glutinous rice flour and salt. Slowly add water, stirring until a smooth, pliable dough forms. If the dough feels dry, add water a teaspoon at a time.
04 - Divide both the potato filling and mochi dough into 10 equal portions. Flatten a portion of dough in your palm, place a portion of potato filling in the center, and seal the dough around the filling. Repeat with remaining portions.
05 - Heat neutral oil in a non-stick skillet over medium-low heat. Place mochi balls seam side down and fry for 2 to 3 minutes on each side, turning until all surfaces are golden and crisp.
06 - Transfer fried mochi to a plate and let cool slightly. Serve warm for best texture.

# Expert Suggestions:

01 -
  • Easy to make with basic pantry ingredients
  • Naturally vegetarian
  • Perfect for using leftover potatoes
  • Delivers that amazing combination of crispy, chewy, cheesy in every bite
02 -
  • High in calcium and protein for a snack
  • Can be made gluten-free with the right flour
  • These are fantastic as a make-ahead freezer snack
03 -
  • Do not skimp on the frying time. The mochi needs patience to get both crispy and chewy without burning
  • Divide your dough and filling before assembly to save time and reduce mess
  • Wet your hands lightly when shaping to keep the dough from sticking and to achieve a smooth surface

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