Begin by peeling and chopping the medium-sized potato into small chunks. Steam for about 10–15 minutes until tender.

Transfer the steamed potato to a bowl and mash until smooth. Add rice flour, sugar, and salt. Mix until it forms a cohesive dough.

Shape a scoop of dough into a flat disc. Add mozzarella in the center, wrap the dough around it, and seal the seams tightly.

Heat oil in a pan over medium-high heat. Reduce to medium-low and fry hotteoks for 5-6 minutes on each side until golden brown.

Remove from pan and cool slightly. Serve warm with gooey cheese filling. Enjoy!