Mochi Pillow Potatoes

Mochi Pillow Potatoes are crispy on the outside, soft and chewy on the inside, and packed with umami. Here’s the best recipe to make them at home:

Ingredients

For the mochi dough:

• 2 medium-sized russet potatoes (around 400g), peeled and cut into chunks
• 50g glutinous rice flour (not regular rice flour, must be glutinous)
• 15g cornstarch
• 15g grated parmesan (optional, for extra flavour)
• 1 tbsp unsalted butter, melted
• ½ tsp salt
• ½ tsp garlic powder (optional, for extra savouriness)

For frying:

• Neutral oil (vegetable, canola, or sunflower oil)
• 1 tbsp cornstarch (for dusting)

For topping (optional but recommended):

• Finely chopped chives or spring onions
• Flaky sea salt
• Japanese mayo or cheese sauce
• Furikake or nori flakes

Instructions

1. Prepare the potatoes

• Boil the peeled potato chunks in salted water until fork-tender (about 15 minutes).
• Drain well and return them to the hot pan for a minute to remove excess moisture.
• Mash the potatoes until smooth (use a ricer for best texture).

2. Make the mochi dough

• While the potatoes are still warm, add the glutinous rice flour, cornstarch, parmesan, butter, salt, and garlic powder.
• Knead the mixture until it forms a smooth dough—it should be slightly tacky but hold its shape.
• If it’s too dry, add a tiny splash of warm water. If too sticky, dust with more glutinous rice flour.

3. Shape the pillows

• Lightly dust your hands with cornstarch.
• Roll the dough into a long log (~2cm thick).
• Cut into bite-sized pillow shapes.
• Lightly coat each piece with cornstarch to prevent sticking.

4. Fry until crispy

• Heat 1-inch of oil in a pan over medium heat (around 170°C).
• Fry in batches, flipping occasionally, until golden brown and crispy (~3–5 minutes).
• Drain on a wire rack or paper towel.

5. Serve immediately

• Sprinkle with chives, flaky salt, and nori flakes.
• Serve with Japanese mayo or cheese sauce.

These are crispy, chewy, and dangerously addictive. Perfect for snacking or as a side dish!