A recipe for 'Mochi-Toro Cheese Renkon' (chewy and melty cheese lotus root cakes) made with seasonal lotus root and cheese, featuring a delightful chewy texture and irresistibly melty cheese. This dish is easy to make with few ingredients and little oil, making it a budget-friendly option. Enjoy the crispy exterior and chewy interior.
Ingredients
Main Ingredients (2 servings)
- Lotus root 200g
- Potato Starch 2 tbsp
- Baby cheese 2 pieces
Seasonings
- Salt (to taste)
Steps
- Peel and grate 200g lotus root.
- Strain the grated lotus root in a sieve, lightly squeeze out moisture, and return to a bowl.
- Add 2 tbsp Potato Starch and salt (to taste) to the bowl and mix.
- Divide the mixed batter into 10 equal portions.
- Cut 1 baby cheese into 6 small pieces.
- Flatten a portion of the batter into a circle, place the cut cheese in the center, and wrap the dough around it. Gently press to enclose. (Key Tip!) Pressing too hard will release moisture from the lotus root, so wrap it gently. Leaving a little moisture in the lotus root will result in a chewy texture, as drying it out too much will make the dough tough.
- Heat about 1 to 2 cm of oil in a frying pan over medium heat.
- Carefully add the cheese-wrapped lotus root cakes to the hot oil and fry, turning them over, for about 3 to 3.5 minutes until golden brown on all sides.
- Once browned all over, remove from the frying pan and drain excess oil.
- Place on a plate and serve.
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