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Hokkaido Potato Mochi

Ingredients (for 2-3 persons):

  • 120g potato
  • 12g potato starch
  • 1.2g salt
  • 20ml Plant To Table by Nutrilite White Chia Seed Oil
  • 15g butter
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • Parsley (for garnish)


  1. Peel and clean the potatoes and boil till soft.
  2. Once the potatoes are soft, drain and slightly roast the potatoes in a preheated oven at 200°C for about 15-20 minutes to dry it further.
  3. Mash the potatoes till fine and set aside to cool down to room temperature.
  4. When the potatoes are completely cool, add salt and starch, then mix well.
  5. Portion the potatoes to 35g each and shape them either with your hand or a mould to about 4cm (diameter) x 1cm (thickness) mochi.
  6. After shaping, sprinkle some starch on the surface of the mochi.
  7. Heat up a pan with the White Chia Seed Oil and fry the potato mochi on low heat till both sides are crispy.
  8. Turn off the heat and add the butter, sugar and soy sauce and quickly shake the pan to emulsify the sauce. (If the pan is too hot, the butter and soy sauce won’t emulsify.)
  9. Coat the mochi all over with sauce and leave for 30 seconds.
  10. Transfer to a plate, pour the remaining sauce over the mochi and garnish with parsley.