Chewy Potato Bread
Quick answer
This recipe creates potato-shaped bread rolls filled with a sweet and savory mashed potato filling enclosed in a chewy dough.
What makes this special
- Tapioca and rice flour dough creates a potato-shaped roll that stays chewy when cold.
- Tapioca and glutinous rice flour dough stays chewy even when cold
- Soybean and black sesame powder coating mimics real potato skin texture
Key ingredients
Core cooking flow
- 1 Mash 300g hot boiled potatoes until smooth and mix in 30g sugar, 3g salt, an...
- 2 Combine 150g tapioca starch, 30g glutinous rice flour, 1 egg, 30g melted but...
- 3 Pinch off 40g pieces of dough and flatten by hand.
This recipe creates potato-shaped bread rolls filled with a sweet and savory mashed potato filling enclosed in a chewy dough. The filling is made by mashing hot boiled potatoes with sugar, salt, and mayonnaise. For the dough, tapioca starch and glutinous rice flour are kneaded with egg, melted butter, and corn syrup, which ensures the bread retains its signature chewy texture even after cooling. Each portion of dough is flattened to wrap the potato filling, then shaped by hand to mimic the irregular form of a real potato. Rolling the shaped dough in roasted soybean powder or black sesame powder replicates the color and texture of dirty potato skin. Indentations are poked with a chopstick to resemble potato eyes before baking at 170 degrees Celsius for twenty minutes. The result is a crisp exterior with a moist filling.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Step
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.
- 4Finish
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.
- 5Prep
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.
- 6Finish
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.
After the steps
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