Quick & Easy 5-Minute Potato Bread (Rice Paper Version)
No Oven, No Flour! Chewy and Savory Potato Bread Recipe in 5 Minutes
Introducing a fantastic potato bread recipe from Chef Lee Sang-min of Altoran, made without an oven or flour, and ready in just 5 minutes! The delightful combination of chewy rice paper and soft mashed potatoes, enhanced by the nutty flavors of black sesame and soybean flours, makes this a special treat or meal replacement suitable for all ages. Perfect for kids’ snacks or when you need a quick, satisfying meal, follow this recipe now!
Essential Ingredients
- 4 Potatoes
- Pinch of white pepper
- 1/3 Tbsp Salt
- 1 Tbsp Sugar
- 2 Tbsp Mayonnaise
- 7 sheets Rice paper
Cooking Instructions
Step 1
First, peel the 4 potatoes and cut them into manageable pieces for steaming or boiling.
Step 2
Place the cut potatoes in a pot, add enough water to cover them, and a pinch of salt to enhance their flavor. Bring to a boil over high heat. Adding a little salt at this stage will further bring out the potato’s taste.
Step 3
Once the water is boiling vigorously, reduce the heat to medium and simmer for about 20-25 minutes, or until the potatoes are completely tender. If the water starts to boil over, slightly lift the lid to allow steam to escape.
Step 4
To check if the potatoes are done, insert a fork; it should slide in easily. Once cooked, turn off the heat, cover the pot, and let it steam for about 5 minutes. This will ensure they are moist throughout.
Step 5
Remove the cooked potatoes from the pot and mash them immediately while they are still hot. Mashing them while hot prevents lumps and results in a very smooth texture. It also helps the sugar and salt dissolve evenly.
Step 6
Don’t discard the potato cooking water! Reserve it separately. This water will be used later to soften the rice paper and will impart a subtle potato aroma.
Step 7
In the mashed potatoes, add a pinch of white pepper, 1/3 Tbsp salt, 1 Tbsp sugar, and 2 Tbsp mayonnaise. Mix thoroughly with a spatula or fork until the seasonings are evenly distributed and there are no clumps. The mayonnaise adds extra creaminess and a richer, savory taste to the potatoes.
Step 8
Set the potato mixture aside for a moment. Dip one sheet of rice paper into the reserved potato cooking water for about 5 seconds until it becomes pliable, then carefully lay it flat on a wide plate. Be careful not to soak it for too long, as it can easily tear.
Step 9
Take a handful of the mashed potato mixture and shape it into a round, slightly flattened ball in your hands.
Step 10
Place the potato ball in the center of the softened rice paper. Fold the opposite sides of the rice paper over the potato mixture to create a neat, enclosed parcel.
Step 11
In a separate bowl, combine 1 cup of soybean powder with 2 Tbsp of black sesame powder. Mix well. This powder coating will add a wonderful nutty flavor to your potato bread.
Step 12
Gently roll the potato parcel, now wrapped in rice paper, in the soybean and black sesame powder mixture, ensuring it’s evenly coated on all sides. You can shape it further as desired for an appealing presentation.
Step 13
Your Altoran Lee Sang-min Potato Bread, with its soft texture and savory finish, is now complete! Its appealing look and delicious taste will surely impress everyone.
Step 14
The rice paper casing not only prevents the potato filling from bursting but also provides a wonderfully chewy, mochi-like texture, similar to Korean ‘injeolmi’.
Step 15
These potato breads are excellent as a healthy snack for children or as a satisfying meal replacement for busy mornings or when you feel peckish. If you make a larger batch, they can be reheated in the microwave or air fryer for a delicious treat, just like when they were freshly made.
