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Imomochi ｜ Qiong Cooking's recipe transcription

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Qiong Cooking

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Number of Videos: 379本

Ingredients

Potatoes : 4 pieces (400g)
砂糖 : 3 tbsp
米粉 : 4 tbsp
モッツァレラチーズ : 適量
油 : 1 tablespoon

Time required

30minutes

Procedure

1) Cut potatoes 00:25
Peel the potatoes and cut them into small pieces.
2) Boil the potatoes 00:50
Put 1 and water (outside the amount) in a pan and boil on medium heat for 8 to 10 minutes.
After boiling, drain well.
3) Make dough 01:23
Add sugar to 2 and crush it with a rolling pin.
Add rice flour and mix with a spatula.
4) 成形する 02:27
Apply a thin layer of oil (outside the amount) to your hands and cutting board.
Take about 40g of 3 in your hand, roll it up, make a hole, add mozzarella cheese and close your mouth.
Press the surface slightly to flatten it.
Repeat until the dough runs out.
5) 揚げ焼きにする 03:54
Add oil to a frying pan and add 4.
Fry for about 2 to 3 minutes on one side.
When both sides are golden brown, take it out and complete.

Point

・ When boiling potatoes, boil until the chopsticks stick into the potatoes.
・ The rice flour may be mochi rice flour.
・ Grip the mashed potatoes with your hands and add milk or water if cracks occur. On the contrary, if there is a lot of water, add rice flour.
・ Applying oil makes it difficult for the dough to stick to your hands.
・ Close your mouth tightly after adding cheese so that it does not leak when heated.
・ If you don't like sweets, you can add 1/4 teaspoon salt and a little black pepper instead of sugar.