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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This was the easiest recipe to follow and soooo tasty! I used the same mozzarella and I don’t think I’ve ever eaten anything as good as this in my life
Texture was really good and probably my fav recipe!
These are so good! I added parmesan crisps and fried sweet potato skins on top to add a crunch and it was divine!!
I made this using purple yams and they came out so pretty and oishii, my kids enjoyed them very much. Thank you for sharing simple yet delicious recipe, makes my job easier as a Mom 🙂
Just yummie!!! And easy to follow. Thanky you!!!
This has been our go to snack this entire summer. So easy to make, so delicious and satisfying. What a gem of a recipe!
I just made these for the first time, they were amazing! Such and easy delicious recipe! Thank you!
I also added some red onion into the mix in a second batch which was also very good!
Oh my goodness! This one looks so yummy – cannot wait to try soon! Bookmarking this one now. 🙂
I loved this recipe and was super easy to make in the morning !!I can see myself making this regularly 🙂
Absolutely loved it!! Highly recommend this recipe. I’ll definitely be making it again!
I’ve already made these multiple times! My family loves it (I mean, it’s potatoes and cheese, what’s not to love!) this recipe is definitely a keeper🤤