I love making this baked mochi because it’s soft, chewy, gooey, and filled with comforting flavors. The molten cheese, sweet potato filling, and sticky rice cake come together in the most satisfying way, making it perfect for teatime.
Cheesy Molten Sweet Potato Baked Mochi
I adore how this recipe combines the natural sweetness of mashed sweet potatoes with the creamy richness of molten cheese, all wrapped inside soft, chewy baked mochi. Every bite has a golden crust on the outside and a molten, melty center that feels both cozy and indulgent.
Why you‘ll love this recipe
- It’s a foolproof “mix and bake” recipe, no complicated steps.
- The texture is soft, chewy, gooey, and perfectly comforting.
- Sweet and savory flavors combine beautifully in one bite.
- Great for sharing as an afternoon snack or teatime treat.
- Stores well and can be reheated for the molten effect again.
Ingredients (for a 6-inch square/round pan, serves 3–4)
For the mochi batter
- 200g glutinous rice flour (make sure it’s pure glutinous rice flour, not a blend; add 10g rice flour if you prefer a slightly firmer texture)
- 1 egg (about 50g, room temperature, beaten)
- 35g granulated sugar (adjust to 40g if you like it sweeter, or reduce to 25g if you prefer less sweet; reduce further if your sweet potato is very sweet)
- 40g corn oil (or a neutral vegetable oil like sunflower; avoid olive oil as the flavor is too strong)
- 185g whole milk (room temperature or chilled; add 5–10ml extra if the batter feels too thick)
For the filling
- 200g sweet potato (red or yellow varieties, ideally soft and sweet)
- 15g condensed milk (adds creaminess and flavor; can substitute with 10g heavy cream if needed)
- 3–4 slices cheese (about 60g, mozzarella recommended for best molten effect, or cheddar for extra richness)
Notes:
For sweeter depth, choose naturally sweet, moist sweet potatoes (like honey sweet potatoes).
Mozzarella cheese gives the best gooey melt. Avoid placing cheese too close to the pan’s edge to prevent overflow.
Step 1: Prep the Sweet Potato Mash
Prep the sweet potato: Wash the sweet potato, peel it, and cut it into 1cm cubes (smaller pieces steam faster). Place the cubes on a steamer rack, cover the pot, and steam over high heat for 15-20 minutes (It’s done when a chopstick pierces the cubes easily with no hard center).
Make the mash: Transfer the steamed sweet potato cubes to a large bowl. While still hot, add the 15g of condensed milk. Use a fork or potato masher to mash repeatedly until the mixture is smooth and free of lumps (If the mash seems dry, add 5ml of milk to adjust the moisture, ensuring a smooth paste for easy layering). Let it cool to room temperature (to avoid melting the cheese slices later).
Step 2: Preheat Oven & Make Mochi Batter
Preheat oven: Preheat the oven to 180°C (350°F), using both top and bottom heat, for about 10 minutes (The oven must be fully preheated for even cooking, preventing a raw center or sticky bottom). If your oven doesn’t have a preheat function, set it to 180°C and let it run empty for 10 minutes before baking.
Make the batter: In a large, clean, grease-free bowl, add the 200g of glutinous rice flour and crack in the 1 egg. Add the 35g of fine sugar and 40g of corn oil. Mix for 30 seconds until the sugar begins to dissolve and the oil and egg are incorporated (No need to whip, just mix until combined).
Add milk: Slowly pour in the 185g of milk while stirring continuously. Mix until you have a smooth, lump-free batter with a consistency similar to pancake batter.
Strain batter (optional): For an ultra-smooth mochi texture, strain the mixed batter through a fine-mesh sieve to remove any unmixed flour lumps. This results in a more tender mochi (This step is optional and doesn’t affect the overall flavor).
Step 3: Assemble the Mochi
Prep the pan: Line the bottom and sides of a 6-inch pan with parchment paper (let the edges overhang by 2-3cm for easy removal later). If you don’t have parchment paper, lightly grease the inner sides of the pan to prevent sticking.
Layering: Slowly pour half of the mochi batter into the prepared pan. Next, evenly spread the cooled sweet potato mash over the batter. Gently press it flat with a spatula (Be careful not to press too hard, to avoid mixing the layers). Then, lay the 3-4 cheese slices on top of the sweet potato layer (overlap them by 1/3 to ensure every bite has cheese and even meltiness). Finally, pour the remaining half of the mochi batter over the top. Use the spatula to smooth the surface. Gently tap the pan on the counter 2-3 times to release air bubbles (bubbles can create holes inside the mochi, affecting the texture).
Step 4: Bake to Set
Bake: Place the assembled mochi pan on the middle-lower rack of the preheated oven (if your oven has only one rack, use the middle position). Bake at 180°C (350°F) for 45 minutes (Oven temperatures vary; check the mochi’s status after 30 minutes).
Check for doneness: The mochi is done when the surface is light golden yellow, the edges are slightly browned, and a skewer inserted into the center comes out clean (with maybe a few moist crumbs, but no wet batter). If the surface is browning too quickly, loosely cover it with foil after 25 minutes of baking to prevent burning before the inside is cooked.
Step 5: Unmold and Serve
Cool and unmold: Once baked, remove the mochi from the oven and let it rest on a cooling rack for 5-10 minutes (The mochi is very hot inside; unmolding immediately can cause it to break. Resting helps it set and firm up slightly). Once it has cooled slightly, lift the mochi out using the overhanging parchment paper. Place it on a plate and carefully remove the paper.
Slice and serve: Use a sharp knife to cut the mochi into 4-6 pieces (For cleaner cuts, dip the knife in hot water and wipe it dry before each slice). Enjoy best while warm. The cheese will be perfectly molten and stretchy. If it cools down and the cheese solidifies, reheat it in the microwave on high for 30 seconds to restore the molten texture.
Molten Cheese & Sweet Potato Baked Mochi
Ingredients
For the mochi batter
- 200 g glutinous rice flour make sure it's pure glutinous rice flour, not a blend; add 10g rice flour if you prefer a slightly firmer texture
- 1 egg about 50g, room temperature, beaten
- 35 g granulated sugar adjust to 40g if you like it sweeter, or reduce to 25g if you prefer less sweet; reduce further if your sweet potato is very sweet
- 40 g corn oil or a neutral vegetable oil like sunflower; avoid olive oil as the flavor is too strong
- 185 g whole milk room temperature or chilled; add 5–10ml extra if the batter feels too thick
For the filling
- 200 g sweet potato red or yellow varieties, ideally soft and sweet
- 15 g condensed milk adds creaminess and flavor; can substitute with 10g heavy cream if needed
- 3 –4 slices cheese about 60g, mozzarella recommended for best molten effect, or cheddar for extra richness
Instructions
Step 1: Prep the Sweet Potato Mash
- Prep the sweet potato: Wash the sweet potato, peel it, and cut it into 1cm cubes (smaller pieces steam faster). Place the cubes on a steamer rack, cover the pot, and steam over high heat for 15-20 minutes (It's done when a chopstick pierces the cubes easily with no hard center).
- Make the mash: Transfer the steamed sweet potato cubes to a large bowl. While still hot, add the 15g of condensed milk. Use a fork or potato masher to mash repeatedly until the mixture is smooth and free of lumps (If the mash seems dry, add 5ml of milk to adjust the moisture, ensuring a smooth paste for easy layering). Let it cool to room temperature (to avoid melting the cheese slices later).
Step 2: Preheat Oven & Make Mochi Batter
- Preheat oven: Preheat the oven to 180°C (350°F), using both top and bottom heat, for about 10 minutes (The oven must be fully preheated for even cooking, preventing a raw center or sticky bottom). If your oven doesn't have a preheat function, set it to 180°C and let it run empty for 10 minutes before baking.
- Make the batter: In a large, clean, grease-free bowl, add the 200g of glutinous rice flour and crack in the 1 egg. Add the 35g of fine sugar and 40g of corn oil. Mix for 30 seconds until the sugar begins to dissolve and the oil and egg are incorporated (No need to whip, just mix until combined).
- Add milk: Slowly pour in the 185g of milk while stirring continuously. Mix until you have a smooth, lump-free batter with a consistency similar to pancake batter.
- Strain batter (optional): For an ultra-smooth mochi texture, strain the mixed batter through a fine-mesh sieve to remove any unmixed flour lumps. This results in a more tender mochi (This step is optional and doesn't affect the overall flavor).
Step 3: Assemble the Mochi
- Prep the pan: Line the bottom and sides of a 6-inch pan with parchment paper (let the edges overhang by 2-3cm for easy removal later). If you don't have parchment paper, lightly grease the inner sides of the pan to prevent sticking.
- Layering: Slowly pour half of the mochi batter into the prepared pan. Next, evenly spread the cooled sweet potato mash over the batter. Gently press it flat with a spatula (Be careful not to press too hard, to avoid mixing the layers). Then, lay the 3-4 cheese slices on top of the sweet potato layer (overlap them by 1/3 to ensure every bite has cheese and even meltiness). Finally, pour the remaining half of the mochi batter over the top. Use the spatula to smooth the surface. Gently tap the pan on the counter 2-3 times to release air bubbles (bubbles can create holes inside the mochi, affecting the texture).
Step 4: Bake to Set
- Bake: Place the assembled mochi pan on the middle-lower rack of the preheated oven (if your oven has only one rack, use the middle position). Bake at 180°C (350°F) for 45 minutes (Oven temperatures vary; check the mochi's status after 30 minutes).
- Check for doneness: The mochi is done when the surface is light golden yellow, the edges are slightly browned, and a skewer inserted into the center comes out clean (with maybe a few moist crumbs, but no wet batter). If the surface is browning too quickly, loosely cover it with foil after 25 minutes of baking to prevent burning before the inside is cooked.
Step 5: Unmold and Serve
- Cool and unmold: Once baked, remove the mochi from the oven and let it rest on a cooling rack for 5-10 minutes (The mochi is very hot inside; unmolding immediately can cause it to break. Resting helps it set and firm up slightly). Once it has cooled slightly, lift the mochi out using the overhanging parchment paper. Place it on a plate and carefully remove the paper.
- Slice and serve: Use a sharp knife to cut the mochi into 4-6 pieces (For cleaner cuts, dip the knife in hot water and wipe it dry before each slice). Enjoy best while warm. The cheese will be perfectly molten and stretchy. If it cools down and the cheese solidifies, reheat it in the microwave on high for 30 seconds to restore the molten texture.
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