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
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.
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).
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