mochiko cheese balls
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.
prep time
cook time
method
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yield
Makes 3 to 4 dozen
Ingredients
- 1 1/2 cups tapioca flour
- 1 1/2 cups mochiko
- 4 - eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
How To Make mochiko cheese balls
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Step 1Preheat oven to 350 degrees. Use a jelly roll pan, line with parchment paper.
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Step 2In a large bowl, blend the tapioca and mochiko flours.
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Step 3In 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.
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Step 4Alternate adding the eggs and the cheeses to the mixture, mixing until a dough is formed.
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Step 5Shape little balls and place on the jelly roll pan lined with the parchment paper about an inch apart.
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Step 6At this point, you can freeze a few of them in a zip-lock bag.
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Step 7Bake for 20 to 25 minutes. Remove from the oven onto a wire rack, to cool a bit. Serve warm.
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Step 8UNCOOKED FROZEN CHEESE BALLS CAN BE PUT ON A COOKIE SHEET AND BAKED AT 300 DEGREES FOR 25 TO 30 MINUTES.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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