Chewy Potato Bread
Mash the hot boiled potatoes with the sugar, salt and mayonnaise for the filling and, once it has cooled, divide it into pieces of about 20 g. Wrap each one in a flattened 40 g piece of the tapioca starch dough, pinch the seam firmly closed and roll it in soybean or black sesame powder. Bake right after shaping, at 170°C in an oven or air fryer for 20 minutes, until lightly golden, and rest for 5 minutes.
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Rolled in roasted soybean powder or black sesame powder and poked with a chopstick for eyes, these buns come out looking like potatoes fresh from the dirt.
Read more
The dough is tapioca starch and glutinous rice flour, so it stays chewy even cold, and it holds a sweet mashed potato filling mixed with mayonnaise.
Ingredients
Instructions
- 1
Mash 300g hot boiled potatoes until smooth and mix in 30g sugar, 3g salt, and 20g mayonnaise until evenly combined to make the filling. Once cooled, divide into bite-sized pieces of about 20g.
- 2
Combine 150g tapioca starch, 30g glutinous rice flour, 1 egg, 30g melted butter, and 15g corn syrup and knead by hand until smooth and elastic. Add water a little at a time if the dough feels too dry.
- 3
Pinch off 40g pieces of dough and flatten by hand.
Place one portion of potato filling in the center, draw up the dough to fully enclose it and pinch the seam firmly closed.
- 4
Shape the surface by hand to resemble an irregular potato.
Spread 20g of soybean or black sesame powder on a plate and roll each piece to coat evenly.
- 5
Press indentations into the surface with a chopstick or toothpick to mimic the eyes of a potato.
Proceed to baking immediately so the dough does not set cold.
- 6
Bake in a 170°C oven or air fryer for 20 minutes until the surface turns lightly golden and crisp.
Rest for 5 minutes after removing so the inside stays moist when served.
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