Hokkaido Potato Mochi with Cheese Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. Nicely coat the potato Mochi with sauce, then wrap in Nori.
Here is the best “Hokkaido Potato Mochi with Cheese” recipe we have found so far. This is gonna really delicious.
Ingredients of Hokkaido Potato Mochi with Cheese
- You need 3 of potatoes.
- Take 4 spoon (36 g) of starch (★).
- You need 6 spoon (90 cc) of milk (★).
- Make ready to taste of salt&pepper.
- Make ready of some cheese for pizza (melting cheese).
- Take 20 g of butter (salted butter).
- Prepare of some soy sauce.
- Make ready 5 cm of leak (cut in pieces).
No chewing or crunching is required to devour these delicious rice puffs.Similar to: Eating cotton candy but with cheddar cheese flavor.Let's Prepare Mochi Bread From Scratch-Korean Black Sesame Mochi Bread (韩国黑芝麻麻糬面包）.I've made a big batch of anko for daifuku mochi and as a filling on its own.
Hokkaido Potato Mochi with Cheese instructions
- Wash and pear the potatoes. Chop in pieces. Place them in to a bowl, cover it with plastic wrap and heat in the microwave for 6 minutes (500w)..
- Mix starch with milk. Dissolve well until the starch perfectly melts..
- Mash the potatoes very well. (You can also use strainer to make it a smooth paste).
- Add the mixture of milk and starch little by little to the mashed potatoes..
- Divide the mashed potato into five parts..
- Put some cheese inside each mashed potato and make them balls..
- Put the pan over middle heat and add butter. Cook potato balls until golden brown. (Get a lid on a pan so that the cheese inside would well melted).
- Turn over the potato balls and add some soy sauce..
- Decorate with chopped leeks and finished! Serve hot!!.
Historically cuisines of the indigenous Ainu people and those of the settlers from the mainland merged and have evolved ever since.Extremely airy, fluffy rice puffs dusted in cheddar cheese powder.They instantly melt in your mouth!
Apart from that I have no other ideas.I have experimented with peanut butter (too salty), ice cream (a complete failure) and homemade black sesame paste which tasted nothing like it should have and was pretty disgusting.Tip (Shaping the mochi) Mochi can be very messy if you try to ball them up into individual size pieces.I like to drop all of the mochi onto a plastic lined grill pan.Mochi rice is different from regular rice.
