Potato Filled Kinako Mochi

• 2 Potatoes
• 1 tbsp Sugar
• 1/8 tsp Salt
• 100 grams Shiratamako
• 1 Kinako

1. Chop the potatoes into cubes and cover with water.
2. Boil until softened, about 10 minutes.
3. Add the salt and sugar to Step 1 and use a large fork or potato masher to mash (as if making the filling for croquettes).
4. Add water to the shiratamako and mix.
5. Divide into 8 portions.
6. Place each portion on plastic wrap and spread them out thinly.
7. Divide the mixture from Step 2 into 8 portions, place on each portion of rice flour, and roll into balls.
8. Place Step 3 on parchment paper and place them in a steamer.
9. Steam for 10 minutes.
10. Coat with kinako while they are still hot (while the surfaces of the dumplings are still moist) to finish.

potatoes, sugar, salt, shiratamako, kinako

Taken from cookpad.com/us/recipes/152209-potato-filled-kinako-mochi (may not work)