Cheese Mochi Balls (芝士麻糬波波)
These Mini Cheese Mochi Balls are a nostalgic treat that transports me back to my childhood in Hong Kong. They come in a variety of flavors like sesame, matcha azuki, and chocolate, but the cheese version has always been my favorite. Each bite-sized ball is perfectly puffy, with a golden brown, crispy shell and a soft, chewy interior. In this homemade recipe, I’ve amped up the cheese for an even more intense flavor. With just one bowl and a few simple steps, you can whip up these delicious snacks and enjoy them in a single sitting.
What are Cheese Mochi Balls?
Cheese mochi balls are a popular snack in Hong Kong, known for their delightful contrast between a crispy outer layer and a chewy, cheesy inside. Made from glutinous rice flour and stuffed with cheese, these balls are baked to perfection, resulting in a savory treat that’s irresistible to cheese lovers.
Key Ingredients
- Glutinous Rice Flour: The main ingredient that gives these balls their chewy texture.
- Tapioca Starch/Flour: Adds extra elasticity and chewiness to the dough.
- Parmesan Cheese Powder: Provides a strong, savory cheese flavor.
- Salt: Enhances the overall taste and balances the cheese.
- Egg: Helps bind the ingredients and gives the mochi balls structure.
- Unsalted Butter: Adds richness and moisture to the dough.
- Milk: Provides a smooth texture to the dough and helps bring the ingredients together.
- Parmesan Cheese Crumbles: Optional, but adds pockets of melted cheese for an extra cheesy experience. You can substitute with additional Parmesan Cheese Powder or try mozzarella for a different twist.
Can I Substitute Flour with Glutinous Rice Flour?
No, you cannot substitute regular flour with glutinous rice flour in this recipe. Glutinous rice flour is key to achieving the signature chewy texture of mochi balls. Regular flour won’t provide the same consistency and will alter the final result.
Variations
If you want to switch things up, try adding any of these ingredients to the dough before shaping and baking:
- Green Onions: Add a mild oniony flavor and a pop of color.
- Garlic Powder: Infuse a savory, garlicky taste into the mochi balls.
- Mozzarella Cheese: Substitute the Parmesan cheese crumbles with mozzarella for a stretchy, gooey center when you pull a mochi ball apart.
Curious about other flavors? Check out my Purple Yam Mochi Balls version on my website!
Cheese Mochi Balls
Equipment
- Parchment paper
Ingredients
- 110 g Glutinous Rice Flour
- 15 g Tapioca Starch/Flour
- 35 g Parmesan Cheese Powder
- 1/2 tsp Salt
- 1 Egg
- 40 g Unsalted Butter melted
- 50 mL Milk
- 40 g Parmesan Cheese Crumbles optional, can sub with additional 60g of Parmesan Cheese Powder
Instructions
- Preheat the oven to 180ºC/356°F.
- Sift the glutinous rice flour and tapioca starch into a mixing bowl. Add the salt, Parmesan cheese powder, and Parmesan cheese crumbles to the dry ingredients.
- Add the egg and melted unsalted butter to the dry mixture. Mix well until fully combined.
- Slowly add milk to the mixture, mixing continuously until a soft dough forms. Be cautious not to add all the milk at once—add it gradually and stop as soon as the dough reaches a soft, pliable consistency.
- Divide the dough into portions of approximately 20g each. Roll each portion into a round ball and place them on a baking sheet lined with parchment paper.
- Bake the mochi balls in the preheated oven for 15-20 minutes, or until they turn golden brown.
- Ready to serve. Enjoy your freshly baked Mini Cheese Mochi Balls!
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