Chewy on the inside, slightly crispy on the outside and coated in a daigaku-imo style sauce. This candied Japanese sweet potato pan fried mochi is the perfect quick and easy healthy snack!
If you recreate this Japanese Sweet Potato Yaki 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 Mochi
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Pin RecipeDescription
Japanese sweet potato mochi coated in a sweet and salty syrup. Crispy on the outside and chewy on the inside!
Ingredients
- 1 medium Japanese sweet potato (about 275g raw with skin // about 195 cooked without skin )
- 3 tbsp potato starch (33g)
- 3–5 tbsp non dairy milk (depending on sweet potto moisture)
- 2–4 tsp sugar, optional
- 1 tbsp oil or vegan butter (for frying)
Sauce:
- 1 tbsp Mirin (17g)
- 1 ½ tbsp sugar (22g)
- 2 tsp soy sauce (10ml)
- 1 tsp black sesame (5g)
Instructions
- Peel and chop the potatoes. If time allows, soak the potatoes in water for 10 minutes to remove excess starch.
- Mash the potatoes until crumbly. Add in the potato starch, non dairy milk (starting with lesser amount) and sugar. Mix and mash until a mostly smooth paste forms. The consistency should be moist but not too wet nor dry. It should hold together and not crumble when rolling– you should be able to easily hold some in your hands without it sticking to your hands. Adjust the amount of milk as needed as some potatoes tend to be more moist or dry.
- Divide the paste into 6 portions. Roll into a ball and flatten with the palm of your hands, about 1 cm in thickness. Heat a pan over medium heat with a little oil or vegan butter. Place the sweet potato rounds onto the pan and fry until golden brown on both sides (about 3-4 minutes per side). Remove the potatoes and place it onto a plate. Add sauce ingredients to the pan over medium heat and stir together. Once thickened, add the potato mochi back into the pan and coat it in the sauce. Remove from heat, serve and enjoy!
Notes
- Helpful Equipment: spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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Crispy on the outside and chewy on the inside! Not overly sweet so it’s the perfect light snack after any meal! Super easy and quick to make too! I did need to add a tablespoon more of potato starch to get the right consistency to form the mixture into rounds. 😃
★★★★★
This recipe was amazing!! I used a purple yam that I had on hand (and was honestly dreading what to do with it after cooking it in the slow cooker.) It absolutely was not appetizing until I saw this recipe on IG! I quickly ordered potato starch but had the rest of the ingredients on hand. Used almond milk and swerve to mix in (swerve is a sugar substitute.) Then was able to cook them up as shown. I used a teensie bit of actual sugar for the candied part but overall perfect, warm, gooey (low sugar) treat. My daughter loved it, and we will probably do the same with the second potato! I think I made the patties too big and thick so this time will adjust. Thank you for this Lisa!!!
★★★★★
Really easy, so delicious sweet-salty vibes! I tried with taro too and it was great. Highly recommend.
★★★★★
absolutely love this!!! i love how easy it is and how addicting it can be haha!
★★★★★
I made this as soon as I saw it on Instagram! It was super easy to follow the recipe, and I didn’t run into any issues making it — it was just as simple and straightforward as the recipe makes it seem. I love that it only has a few ingredients and doesn’t take long to whip up. The flavor was great, with just a hint of sweetness. These turned out so well that when I showed it to my partner, he thought it was store bought. Absolutely recommend trying this out!
★★★★★