Japanese Mochi Cheesebreads
A recipe for Japanese Mochi Cheesebreads from the cookbook, The Japanese Larder.
Servings 20 -30 Cheesebreads
- 200 grams (7 oz, 1 3/4 cups) glutinous rice flour mochiko or shiratamako
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 large egg beaten
- 50 milliliters (2 fl oz, 1/4 cup) whole milk
- 50 milliliters (2 fl oz, 1/4 cup) melted butter or sunflower oil
- 50 grams (1 3/4 oz) Parmesan cheese grated
- 150 grams (5 1/2 oz) mature Cheddar cheese grated
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.