MOCHIKO CHEESE BALLS

Jo Anne Sugimoto

By
@sugarnspicetedibears

I remember as a child, my mom use to make foods that were also fun to eat.
I don't know if this is the recipe that she used or not.
In this recipe, it tells you to roll little balls and put it on a cookie sheet. My mom used a mini cupcake tin and used liners.
The recipe is also very vague on the instructions, so I have detailed it for clarity. I've also added a few twist and tweaks.
Any way, it so yummuy and great for a quick snack!
The photo is not mine, but the texture looks like my mom's and also the shape of it is different because she used a mini cupcake pan.


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Comments:

Serves:

Makes 3 to 4 dozen

Ingredients

1 1/2 c
tapioca flour
1 1/2 c
mochiko
4
eggs
1 c
milk
1/2 c
canola oil
1 1/2 tsp
kosher salt
1/2 c
mozzarella cheese
1/2 c
parmesan cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees. Use a jelly roll pan, line with parchment paper.
2
In a large bowl, blend the tapioca and mochiko flours.
3
In a small saucepan, combine the milk, oil and salt. Bring to a soft boil then carefully add to the flour mixture, mix till just blended.
4
Alternate adding the eggs and the cheeses to the mixture, mixing until a dough is formed.
5
Shape little balls and place on the jelly roll pan lined with the parchment paper about an inch apart.
6
At this point, you can freeze a few of them in a zip-lock bag.
7
Bake for 20 to 25 minutes. Remove from the oven onto a wire rack, to cool a bit. Serve warm.
8
UNCOOKED FROZEN CHEESE BALLS CAN BE PUT ON A COOKIE SHEET AND BAKED AT 300 DEGREES FOR 25 TO 30 MINUTES.

About this Recipe

Other Tag: Quick & Easy