Sweet Potato, Mozzarella Mochis



Mochis are traditionally a Japanese rice cake. I have created these 'Mozzarella Stuffed Sweet Potato Mochis' from authentic inspirations but with my own creative twist. These mochis are a combination of sweet and savory flavors. Vegan, gluten-free and supporting a healthy lifestyle, these mochis are a filling plant-based meal for everyone to share! The recipes uses simple, wholesome ingredients, is easy to follow, and takes just minutes to fry! Enjoy these cheesy cakes with soy sauce!


Vegan I Gluten-free


Serves: 8 - 10 mochis

Time: 40 minutes


4 cups steamed sweet potato, peeled

1 cup potato starch

1/4 cup coconut milk

Salt & pepper to taste


1/2 cup vegan mozzarella (click here for recipe)


Toppings

Spring onion

Sesame seeds

Soy sauce


Mochis are traditionally a Japanese rice cake. I have created these 'Mozzarella Stuffed Sweet Potato Mochis' from authentic inspirations but with my own creative twist. These mochis are a combination of sweet and savory flavors. Vegan, gluten-free and supporting a healthy lifestyle, these mochis are a filling plant-based meal for everyone to share! The recipes uses simple, wholesome ingredients, is easy to follow, and takes just minutes to fry! Enjoy these cheesy cakes with soy sauce!

To prepare the potatoes - Peel and cube the sweet potato. Place the potato slices into a steamer rack and steam 10 - 15 minutes, until tender.

Drain the potatoes of excess water. Transfer the potatoes into a large mixing bowl and use a potato masher or back of a fork to create a smooth mixture.

To prepare the dough - Add the remaining ingredients into the bowl. Stir to combine.

On a clean, flat surface place a large pieces of parchment paper. Set aside.

When you have a slightly sticky dough, pull off fist size pieces. Working 1 at a time, place the handful of dough in the center of the prepared parchment paper. Fold the sides of the parchment paper over the potato mixture and press the mixture out into a 1/4 - 1/2 inch circle.


Scoop 1 - 2 tbsp. of vegan spreadable mozzarella into the center of the pressed out potato mixture.


Gently use the parchment paper to help fold the sides over the center filling while pinching closed. Create a patty type shape by shaping with your hands.


Transfer the mochi to a plate lined with parchment paper to help prevent sticking.


Continue the flattening, folding, and shaping process one by one until all the mochi mixture is used.


Mochis are traditionally a Japanese rice cake. I have created these 'Mozzarella Stuffed Sweet Potato Mochis' from authentic inspirations but with my own creative twist. These mochis are a combination of sweet and savory flavors. Vegan, gluten-free and supporting a healthy lifestyle, these mochis are a filling plant-based meal for everyone to share! The recipes uses simple, wholesome ingredients, is easy to follow, and takes just minutes to fry! Enjoy these cheesy cakes with soy sauce!

To fry the mochis - Heat a large non-stick skillet with olive oil to cover the bottom of the pan. Once hot add mochis to the pan. Cook 2 - 3 minutes per side, until slightly browned. Work in batches to not over crowd the pan.


Transfer the cooked mochis to a plate lined with paper towel to help absorb some of the oil.


To serve - Serve warm topped with spring onion.


To store - Keep leftovers in the fridge 2 - 3 days. Reheat for best results (oven or stove).


Mochis are traditionally a Japanese rice cake. I have created these 'Mozzarella Stuffed Sweet Potato Mochis' from authentic inspirations but with my own creative twist. These mochis are a combination of sweet and savory flavors. Vegan, gluten-free and supporting a healthy lifestyle, these mochis are a filling plant-based meal for everyone to share! The recipes uses simple, wholesome ingredients, is easy to follow, and takes just minutes to fry! Enjoy these cheesy cakes with soy sauce!

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