mochiko cheese balls
(1 rating)
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.
(1 rating)
yield
serving(s)
Ingredients For mochiko cheese balls
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1 1/2 ctapioca flour
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1 1/2 cmochiko
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4eggs
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1 cmilk
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1/2 ccanola oil
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1 1/2 tspkosher salt
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1/2 cmozzarella cheese
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1/2 cparmesan cheese
How To Make mochiko cheese balls
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1Preheat oven to 350 degrees. Use a jelly roll pan, line with parchment paper.
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2In a large bowl, blend the tapioca and mochiko flours.
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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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4Alternate adding the eggs and the cheeses to the mixture, mixing until a dough is formed.
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5Shape little balls and place on the jelly roll pan lined with the parchment paper about an inch apart.
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6At this point, you can freeze a few of them in a zip-lock bag.
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7Bake for 20 to 25 minutes. Remove from the oven onto a wire rack, to cool a bit. Serve warm.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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