Quick & easy sweet potato mochi stuffed with melty cheese. The perfect healthy snack or side dish! (Vegan + Gluten Free)
Since you guys loved the Daigaku Imo-mochi, I wanted to share another variation stuffed with vegan melty cheese! Typically, Hokkaido potato cheese mochi uses regular potatoes but the sweetness from the sweet potatoes add a touch of sweetness that pairs so incredibly delicious with the vegan cheese and butter.
It’s quick and easy to make– just cook the sweet potatoes (in the microwave or steamed), mash the potato starch and milk together and then wrap it around your choice of cheese. Pan fry them until both sides are golden brown. Enjoy them fresh off the stove!
If you recreate this Sweet Potato Cheese Mochi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Sweet Potato Cheese Mochi
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
Japanese sweet potatoes stuffed with melty cheese! Quick, easy and healthy– perfect as a snack or as side dish.
Ingredients
- 1 medium Japanese sweet potato, cooked (net weight cooked without skin 270g)
- 2–3 tbsp potato starch (20-30g)
- 3–4 tbsp non-dairy milk (45-60ml)
- vegan cheese, as needed
- 2–3 tsp vegan butter (10-15g)
- pinch of salt
Instructions
- Mash the sweet potato until mostly smooth. Add lesser amount of potato starch and non-dairy milk. Depending on how dry the sweet potato is, you may need more potato starch or non-dairy milk. The consistency should be not too sticky nor dry where you can roll them into balls.
- Divide the mixture into 5-6 equal portions. Flatten in your hands and then place some cheese in the middle, and then wrap it closed.
- Heat a pan over medium high heat. Add vegan butter and then place the potato mochis on the pan. Cook until golden brown and then flip (about 3 minutes). Cook until golden brown again (about 2 minutes).
- Drizzle with a little maple syrup. Serve and enjoy!
Notes
- Helpful Equipment: parchment muffin liners, 12 cup muffin tin, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: snacks
- Method: stove top
- Cuisine: vegan gluten free, japanese
Nutrition
- Serving Size: 1 serving
SAVE IT FOR LATER! ↓
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Literally my new favorite food, haha
I used one white sweet potato and one orange and they were a cute color. And I used Miyoko’s mozzarella – the one that a wheel and pretty soft. Seriously sooo good.
Made this over the weekend and devoured it right away. So simple and so good! I might even make it again this weekend. Thank you!~
I absolutely LOVE this recipe! I’ve made it twice now and I can’t get enough of it- it’s so easy and fun to make; the first time around I tried making it with shredded vegan mozzarella (you definitely want the slices lol it makes it easier) Anyway!!!! This is either a great side dish or even a nice main attraction (I personally could eat 20 and not get tired).