Potato Filled Kinako Mochi – a delicious recipe with Potatoes, Sugar, Salt, Shiratamako, Kinako. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Chop the potatoes into cubes and cover with water.
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2
Boil until softened, about 10 minutes.
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3
Add the salt and sugar to Step 1 and use a large fork or potato masher to mash (as if making the filling for croquettes).
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4
Add water to the shiratamako and mix.
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5
Divide into 8 portions.
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6
Place each portion on plastic wrap and spread them out thinly.
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7
Divide the mixture from Step 2 into 8 portions, place on each portion of rice flour, and roll into balls.
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8
Place Step 3 on parchment paper and place them in a steamer.
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9
Steam for 10 minutes.
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10
Coat with kinako while they are still hot (while the surfaces of the dumplings are still moist) to finish.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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