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12
7 minutes
3 minutes
Chewy ʻuala mochi & crisp nori pair perfectly with the sweet & salty sauce of this dish by Chef Marcus Lage of FLIK & the Executive Chef for Kamehameha Schools.
Chef Marcus Lage
5oz (by weight) purple sweet potato, steamed and peeled
3/4 cup Mochiko flour
1/2 cup coconut milk
2 Tbsp coconut oil
2 Tbsp sugar
2 Tbsp shoyu
2 Tbsp mirin
1 sheet nori, cut in half, each half cut into 6 pieces (for wrap)
1. Add coconut oil to frying pan. Heat pan on medium low.
2. Mash the sweet potato until smooth and creamy.
3. Add mochiko flour and coconut to the sweet potato. Mix well to incorporate. The mixture should be smooth and semi soft.
4. Form dough into 1 inch balls, then pat into thin flat discs.
5. Add discs to frying pan. Brown on each side (1-3 minutes depending on heat).
6. As mochi are browning, in a bowl, mix sugar, shoyu and mirin. Reserve.
7. When mochi are done, turn the heat off, leaving the mochi in the pan. Add the shoyu mixture. Flip the mochi to coat both sides. If using an electric stove, remove pan from heat.
8. Gently remove glazed mochi from pan, and wrap with nori strip.
Chewy ʻuala mochi & crisp nori pair perfectly with the sweet & salty sauce of this dish by Chef Marcus Lage of FLIK & the Executive Chef for Kamehameha Schools.
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