Steam the potato chunks for about 20-25 minutes or until tender.

When the potatoes are still hot, mash them until smooth and creamy.

Add the sugar and rice flour to the potatoes and mix until well combined.

Divide the potato mixture into 8. Roll each into balls. Flatten with hands and place 1 tbsp mozzarella cheese into the center of the round dough. Gather the edges to cover the filling. Roll the dough into a ball and flatten. Continue with the remaining balls.

Heat a non-stick frying pan over medium heat and once it is heated, add a thin layer of oil. Place several pancakes on the pan and make sure to leave some distance each. Cook until the bottom is golden brown and flip the pancakes.

Once they are perfectly golden brown on both sides, transfer them to a paper-lined dish to remove the excess oil.

The pancakes are best eaten warm to get the molten cheese experience.