Sunday, 6 April 2014

Baked Glutinous Rice Ball

My quest to search for THE recipe for baked mochi balls continues.   A Baked Glutinous Rice Ball recipe that I found on youtube that looked promising.

Thus I decided to give it a try.

Verdict: 

This is pretty good, the taste indicate enough of cheese flavour but it doesn't really have that chewy chewy texture but it is soft enough to make you wobble a few at a go. 

Strongly recommend eating it fresh.

As for the method, the video shows that dough in an almost opague colour after kneading but for me, I was unable todo that or get that, it looks more like cookie batter, so I ended up using an ice cream scoop and bake it in a mini muffin pan.




What you need:

100g glutinous rice flour
30g tapioca flour
40g freshly grate paramasen cheese
20g cheese mix (I used cheddar)
1/4 tsp salt
1/4 baking powder

50g unsalted butter, melted
70g milk
1 egg

Method:

Mixed the dry ingredient with a whisk.

Add in the liquid ingredient and mixed until a smooth paste.

Measure out 20g of dough and roll into a ball.

Baked at 200 deg for 22 min.


Happy Monday!

1 comment:

  1. Something new to me. Never know there is a baked version of glutinous rice balls. Thanks for sharing. Would love to try.

    ReplyDelete

Thanks for dropping by. Will be delighted to see your kitchen adventure on this recipe. Give me a tinkle if you do. Cheers