MOCHIKO CHEESE BALLS

★★★★★ 1 Review
sugarnspicetedibears avatar
By Jo Anne Sugimoto
from Kaneohe, HI

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.

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
ADVERTISEMENT

How To Make

  • 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.

Categories & Tags for MOCHIKO CHEESE BALLS:

ADVERTISEMENT