Some recipes used premix mochi flour and some added in potatoes and some used a mixture of flours. All yield different results from those available in Sun Moulin or Provence. (Subsequently, I found out from an exhibition, that they actually used a premixed flour that was imported from Taiwan) Subsequently the fuzz died and it was soon a forgotten quest.
Until I found this simple recipe and I was once again tempted.
I was too lazy to heat up the oven so I used my air fryer instead. After all, I have not tried "baking" something in it and was curious to the outcome.
Verdict: Texture is not as chewy as to what my memory holds as I haven't been back to those shops for a long time. Also I think it will be bland if you don't add in salt which I did.
Overall, I will attempt this again and find out whether mixing with my kinako flour will yield a good result or not.
Before that, I have another recipe that is pretty similar. Will try that out soon.
Source: Cooking with dog
What you need:
200g Tapioca Starch
1 beaten Egg
60g fresh grate Parmesan
3 tbsp Olive Oil
1 tsp salt
Heat milk, water, salt and olive oil until bubbles form at the side of the pot. Remove.
Add into the starch and mixed with a spatula until combined. When dough is cold enough to handle, knead by hand further.
Add in 1/2 of the beaten egg and mixed till combined. Add the remaining egg and continue to mix till incorporated.
Add in cheese and mixed well.
Using an ice cream scoop, measure out the dough and briefly rolled into a ball.
Placed on a lined baking sheet and bake for 170°C for 20 mins.