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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