Eating this always bring back so much childhood memories for my sister and I as mom used to buy them and treats after ballet🤩. This was our favourite savoury snack as it is cheesy, chewy, and just so addicting. I made them a few times back then but just couldn’t remake the airy and puffy structure, so I did some research and realised that the theory of making airy mochi cheese balls is similar to making choux pastry.
Lesson time!! The large amount of liquid (in this case milk, butter and egg) in the mixture evaporates, therefore expanding the protein structure and causing it to rise. Pretty interesting right?? Okay boring things aside let’s dive right into making these bad boiisss✨
Ingredients for 15 mochi balls:
Dried ingredients:
30g bread flour
120g tapioca starch
15g sugar
2g salt
30g powdered parmesan cheese
30g shredded cheese (I used mixed cheese here)
Wet ingredients:
160g milk
30g unsalted butter
70g egg
Steps:
Mix the bread flour, salt, sugar, and the powdered parmesan cheese in a bowl and slowly pour in the milk. Stir until no clumps are visible.
Melt the unsalted butter in a pan on medium heat, then add in the mixture in step one and keep stirring until a dough like mixture is formed.
Remove from heat and add in the tapioca starch. Use the spatula to press and fold until all the flour has been incorporated to the dough.
Pour in the egg in 5-6 times, until you get a smooth paste. When you lift up the spatula, it should form an inverted triangle, not too wet that it cannot hold its shape. You don’t want it to be too sticky or too liquid to pipe as it can affect the mochi balls to rise properly. Add in the shredded cheese and incorporate well.
Spoon the mixture into a piping bag and pipe it into a 4cm diameter ball. Dip some water and gently press on the tip to smooth it out
Preheat the oven to 190 degrees and bake at 185 degrees for 20-23 minutes, depending on your oven, so as always, if you feel like the mochi ball is at the perfect colour and does not further increase in size, remove from the oven and cool at room temperature.
Tips:
Its best to consume on the spot/ within the day (but I am pretty sure once its out of the oven, it will be gone within seconds!). But if you are lucky enough to save some for the next day, spray some water on top of the mochi ball before reheating so it will become moist and soft again. Bon Appetit xx!
Comments