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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I love this recipe so much! So easy and quick, but so delicious. I wouldn’t think of putting maple syrup on these but the salty sweet combo is actually amazing. However first time I tried making these I did them in a cast iron pan and I wouldn’t recommend it haha, they definitely sticked to the pan and they turned out much better when I did them in a nonstick pan. Thank you for all your wonderful recipes, I can’t wait to try out more of them!
Tried this one for my boyfriend who loves sweet potato so much and misses the cheese, it turned out delicious ! At first I was afraid it won’t hold in the pan but it was perfect one cooked. Will definitely make it again.
YUMMY AND EASY and prefer it to the other version because cheese the cheese is savoury which balances out the sweetness. I glazed this like the other recipe and it was super enjoyable….
These were so simple to make and so delicious! They reminded me of a mochi version of a McGriddle. Yum! Will make again.
Very easy and very delicious!
I made it and loved it, it’s very tasty and perfect for an afternoon snack 🥰❤️
Super easy to make and so yummy and fun to eat! I used purple fleshed sweet potatoes (ube) and the dough was a beautiful purple colour 💜 Great snack idea!
Sorry, ube is not sweet potato. It’s a yam.
This was both easy to make and absolutely delicious. Can’t wait to try more recipes! ☺️
It was very simple and easy to make, also good for baby food! Delicious, of course!!
This is a very easy and comforting recipe. I used corn starch and it worked just fine. Excited to try it with gold potatoes too!