These Mini Cheese Mochi Balls are my favourite childhood snacks in Hong Kong. They often come in different flavors, such as sesame, matcha azuki, and chocolate etc. But the one that I’m addicting the most is the cheese flavor. Each ball is puffy, with a golden brown crispy shells and a soft, chewy inside. In the homemade version, I added extra cheese to give it a stronger flavor. With this one-bowl recipe, you can easily make them and finish them in one setting.
Mini Cheese Mochi Bread
- 110g Glutinous Rice Flour
- 15g Tapioca Starch/Flour
- 35g Parmesan Cheese Powder
- 1/2 tsp Salt
- 1 Egg
- 40g Unsalted Butter, melted
- 50mL Milk
- 40g Parmesan Cheese Crumbles (optional, can sub with additional 60g of Parmesan Cheese Powder)
- Preheat the oven to 180ºC/356°F.
- Sift Glutinous Rice Flour and Tapioca Starch. Add salt, Parmesan Cheese Powder, Parmesan Cheese.
- Add egg and melted unsalted butter to the dry ingredients. Mix well.
- Slowly add milk to the mixture until forming a soft dough. You might not need all the milk, so make sure to add SLOWLY and stop once it forms a soft dough.
- Divide the dough into 20g each and roll them into perfect round balls. Place them on the parchment paper.
- Bake the dough in the preheated oven for 15-20 minutes, until golden brown. Ready to serve.