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Potato & Cheese Mochi
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Chef :
Hiroko ListonPotato & Cheese Mochi
The leftover Mashed Potato doesn’t taste great next day. What do you use it for? Don’t throw it away. Why don’t you make it into soft rubbery Mochi? Just like my ‘Sweet Potato Mochi’, mix it with Glutinous Rice Flour and grated Cheese. It takes only a few minutes to make this yummy snack.
Ingredient
1 cup
Mashed Potato
1-2 tablespoons
grated Parmesan Cheese OR other Cheese of your choice
1 tablespoon
chopped Parsley OR Herbs of your choice
1/4 cup
Glutinous Rice Flour
1 tablespoon
Oil for cooking *optional
Cooking instructions
* Step 1
If the leftover Mashed Potato is hard and dry, heat it a little bit OR add a small amount of Milk to loosen it.
* Step 2
Add grated Cheese, finely chopped Herbs and Glutinous Rice Flour, mix and knead to form firm dough. You might need extra Flour. Make small balls or round cakes.
* Step 3
Heat Oil (*optional) in a frying pan, non-stick pan preferred, over medium low heat, and cook the balls or round cakes until golden and cooked though.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
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