Ingredients:

  • 500g Russet or Yukon Gold potatoes, peeled and cubed
  • 65g Glutinous rice flour
  • 16g Cornstarch
  • 12g Granulated sugar
  • 3g Fine sea salt
  • 170g Low-moisture shredded mozzarella cheese
  • 15ml Honey
  • 45ml Neutral oil

Instructions:

  1. Boil the cubed potatoes in salted water for 12–15 minutes until fork-tender. Drain thoroughly and mash while hot using a ricer or masher until completely smooth.
  2. While the mash is still warm, fold in the glutinous rice flour, starch, sugar, and salt. Knead gently until a smooth, non-sticky dough forms. Let it rest for 5 minutes.
  3. Divide the dough into 6 equal balls. Flatten each ball in the palm of your hand, place a generous tablespoon of mozzarella and a drizzle of honey in the center, then pinch the edges to seal completely.
  4. Heat oil in a non-stick skillet over medium-low heat. Place dough balls seam-side down. Once lightly golden, flip and press with a flat spatula into 1/2-inch thick discs.
  5. Fry for 3–4 minutes per side, flipping occasionally, until the exterior is deep golden brown and crispy.