Crispy on the outside and the chewy texture of mozzarella cheese on the inside. I made Cheese Honey Potatoes with the sweet taste of honey sauce. Even with the sauce on it, it’s crispy for a while, so it’s really delicious. It is crispy and delicious even if you eat it without adding any sauce.
250g, 1 Medium potato (weight peeled)
20ml Water (when boiling potatoes)
15g Room temperature unsalted butter
3 Pinches of salt
10g (1Tbsp) Sugar (missing from the video)
80g (8Tbsp) Glutinous rice flour
Water (add if necessary when kneading)
Mozzarella Cheese (optional)
16g (2Tbsp) Soy sauce
35g (3.5Tbsp) Honey or Sugar 30g (3Tbsp)
10g (1Tbsp) Starch powder (any type)
24g (3Tbsp) Cooking wine (can be use water or mirim)
1. 250g Potatoes, cut into small pieces, 20ml Water. Add a little water to make it moist. Boil in microwave for 7 minutes (based on 700W), 16g (2Tbsp) Soy sauce, 24g (3Tbsp) Cooking wine, 35g(3.5 Tbsp) Honey or sugar (3Tbsp), 10g (1Tbsp) Starch powder (any type), 120ml Water. Mix it up.
2. Stir it on a low heat, turn off the stove when it becomes thick, flowing. After 7 minutes, cooked well. Potatoes are then finely mashed, 15g Room temperature unsalted butter. Don’t forget to add butter and mix, 3 Pinches of salt, 80g (8Tbsp) Glutinous rice flour.
3. Knead the dough while it is warm, if the dough is dry, add a little water. It should be moist enough to give it shape, make a round shape, mozzarella cheese. Add cheese and make a round. Press it flat so that it cooks quickly to the inside. When you put wooden chopsticks in oil, if they sizzle, preheating is complete.
4. Add potatoes, roll back and forth and take good care of it. Looks like a mini potato. When the color turns yellow, take it out. Losing fingerprints in the heat, gained flowing cheese scenery. Now pour the sauce and toss. If you want to feel more crunchy, sprinkle it right before eating.