MOCHIKO CHEESE BALLS

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 3 to 4 dozen

Ingredients

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  • 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

How to Make MOCHIKO CHEESE BALLS

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.

Printable Recipe Card

About MOCHIKO CHEESE BALLS

Other Tag: Quick & Easy




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