Mochi Cheesebreads
A recipe for Mochi Cheesebreads! These chewy, little rolls are packed with grated cheese and Mochiko for a fun fusion of Asian and Brazilian flavors.
Servings 20 -30 Cheesebreads
Ingredients
- 200 grams (7 ounces, 1 3/4 cups) glutinous rice flour mochiko
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 large egg beaten
- 50 milliliters (2 fluid ounces, 1/4 cup) whole milk
- 50 milliliters (2 fluid ounces, 1/4 cup) melted butter or sunflower oil
- 50 grams (1 3/4 ounces) Parmesan cheese grated
- 150 grams (5 1/2 ounces) mature Cheddar cheese grated
Instructions
- Preheat the oven to 180˚C/350˚F/gas mark 4.
- Mix the rice flour and baking powder with the sea salt in a bowl until well combined.
- Break the egg into a separate bowl and beat it with a whisk until lightly frothy.
- Add the egg to the flour mix, followed by the milk, melted butter or sunflower oil and both grated cheeses.
- Knead the dough until all the ingredients are completely incorporated into a firm dough. Do not worry if the dough seems too dry at the start, it will take about 5 minutes of kneading for it to bind together.
- Cut the dough into 20-30 equal parts and roll them into individual balls with your hands.
- Place them on a baking tray (sheet) lined with baking (parchment) paper or into a non-stick muffin tin and bake in the preheated oven for 20-25 minutes or until lightly golden.
- Transfer the cheesebreads to a cooling rack and let them cool down slightly before eating. They are best eaten while hot.