Description
These Asian-style Mochi Cheese Balls are a delightful and chewy snack with a gooey mozzarella cheese center. Made from glutinous rice flour and lightly pan-fried to achieve a golden, crispy exterior, these bite-sized treats are perfect for sharing or serving as an appetizer. Garnished optionally with sesame seeds or green onions, they offer a unique blend of textures and flavors that are both satisfying and comforting.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/4 teaspoon salt
Filling and Garnish
- 1 cup shredded mozzarella cheese
- Optional: sesame seeds or chopped green onions for garnish
Instructions
- Prepare the Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, water, and salt until the mixture is smooth and lump-free. Cover the bowl with plastic wrap to retain moisture and microwave on high power for 1 minute. Remove and stir the mixture thoroughly, then microwave for another 1 minute until the dough becomes thick, sticky, and slightly translucent.
- Shape and Fill the Mochi Balls: Divide the mochi dough into 12 equal portions while still warm but comfortable to handle. Flatten one portion in the palm of your hand to create a small disc. Place a spoonful of shredded mozzarella cheese in the center, fold the dough edges over the cheese, and pinch to seal it completely. Roll the sealed dough gently in your palms to form a smooth, crack-free ball.
- Cook the Mochi Cheese Balls: Preheat a non-stick skillet over medium heat and lightly grease it with a small amount of oil. Arrange the mochi cheese balls seam side down in the skillet to prevent them from opening during cooking. Fry each side for 3 to 4 minutes until the exterior turns golden brown and crispy, ensuring the cheese inside melts thoroughly.
- Serve and Garnish: Once cooked, transfer the mochi cheese balls to a serving plate. Optionally sprinkle with sesame seeds or chopped green onions for added flavor and visual appeal. Serve warm to enjoy the gooey cheese inside combined with the chewy mochi exterior.
Notes
- Handle the mochi dough carefully while it is warm, as it becomes firmer and more difficult to shape as it cools.
- Use a good quality mozzarella that melts well for the best gooey center.
- Make sure to seal the mochi dough completely around the cheese to avoid leaks during cooking.
- If you don’t have a microwave, this dough can be steamed until sticky and then kneaded similarly.
- These mochi balls are best enjoyed fresh but can be reheated gently in a skillet or microwave.
