Korean Glazed Potato Mochi by Kimchi Boy Kitchen

Ingredients

• 2 medium potatoes, peeled
• 3 tbsp potato starch
• 3 tbsp milk
• 1 pinch of salt
• Small cubes of mozzarella cheese (about 6–8 cubes)
• 2 tbsp corn syrup or rice syrup
• 1 tbsp water
• 1/2 tbsp sugar

Instructions

1. Peel the potatoes and microwave on high for 2 minutes, turn them over, and repeat twice more (6 minutes total) until fully cooked through.
2. Mash the potatoes until completely smooth, then let them sit for 2–3 minutes to allow excess steam to escape.
3. Add potato starch, milk, and a pinch of salt to the mashed potato. Mix until a soft but shapeable dough forms — if too sticky, add a little more starch.
4. Divide the dough into small portions (about 1–2 tbsp each). Flatten a portion in your palm, place a small mozzarella cube in the center, seal the edges completely, and press into a flat round disc.
5. Heat a lightly oiled pan over medium heat. Pan-fry the mochi rounds for 3–4 minutes per side until golden and crispy on the outside.
6. Turn off the heat. Add the corn syrup, water, and sugar directly to the pan and gently toss the mochi to coat, letting the glaze form a thin glossy layer over each piece before serving.