Description

Purple Sweet Potato Pan-Fried Mochi is a delicious, chewy treat made from sweet purple potatoes, sticky rice flour, and sugar. These patties are lightly coated in panko breadcrumbs or sesame seeds and pan-fried until golden and crispy on the outside, while remaining soft and luscious inside. This recipe offers a delightful combination of flavors and textures perfect for a unique dessert or snack.

Ingredients

Sweet Potato Mochi Dough

2 cups cooked purple sweet potato (mashed, add more if needed)
½ cup sugar
¾ cup sticky rice flour

Coating

½ cup panko breadcrumbs or sesame seeds

Cooking Oil

½ cup oil (vegetable, canola, or any neutral oil), more if needed

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Instructions

Prepare the Mochi Dough: In a mixing bowl, combine 2 cups of cooked and mashed purple sweet potato, ½ cup sugar, and ¾ cup sticky rice flour. Knead the mixture with your hands until it forms a smooth, even, playdough-like consistency. If the dough feels too dry or crumbly, add more cooked sweet potato until it is soft enough to roll without cracking.
Shape Mochi Balls: Roll the dough into small balls roughly the size of ping pong balls. Press each ball gently to flatten into patties approximately ½ inch thick. Avoid making the patties too thick to ensure they cook through properly.
Coat with Breadcrumbs or Seeds: Spread ½ cup of panko breadcrumbs or sesame seeds on a plate or shallow bowl. Press each mochi patty into the coating, covering both sides evenly.
Pan-Fry the Mochi: Heat ½ cup of oil in a skillet over medium heat, bringing the temperature to around 300 °F (medium heat). Carefully place the coated mochi patties into the hot oil. They should gently sizzle without excessive splattering. Fry each side for 2 to 3 minutes or until the panko breadcrumbs or sesame seeds turn golden brown and the mochi is cooked through.

Notes

Use cooked purple sweet potatoes that are thoroughly mashed to achieve the right dough texture. Adding extra sweet potato helps prevent dryness and cracking.
Maintaining medium heat is critical to avoid oil splatter and ensure even cooking; too hot oil may burn the coating before the inside cooks.
For alternative coatings, sesame seeds may provide a nuttier flavor compared to panko’s crispiness.
The mochi patties should be no thicker than ½ inch to cook evenly and prevent raw dough inside.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying
Cuisine: Japanese