Cheesy Korean Mochi QQ Balls
Crisp on the outside, chewy on the inside, these tasty cheesy Korean Mochi QQ Balls are easy to make, easy to eat, and totally gluten-free!
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 mochi balls
- 200 g glutinous rice flour
- 1/2 cup whole milk
- 1/4 cup light olive oil
- 1 tsp salt
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup finely chopped green onions or scallions (optional)
Preheat oven 375 deg F (190C).
Add glutinous rice flour to a mixing bowl. Set aside.
In a small pot, heat whole milk, oil, and salt over medium heat until just steaming.
Add the hot milk to the glutinous rice flour and beat with a mixer until mixture resembles small pellets. Let cool slightly for about 5 minutes.
Add the egg to the bowl and beat again with a mixer until well-incorporated. Use a spatula or wooden spoon to mash it all into a cohesive mass.
Add grated cheeses and chopped green onions (if using) and stir well into the dough with a spatula or spoon.
Dust your work surface and your hands with glutinous rice flour and shape the dough into a ball or disc.
Cut the dough into 8 pieces, rolling each piece into a ball.
Place dough balls on a parchment-lined baking sheet and bake for 30 minutes until you see cracks in the surface of the balls.
Let cool slightly before serving.
- Look for glutinous rice flour or sweet rice flour in your local Asian market. The brand does not matter as long as it's the correct type of rice flour.
- 200g of glutinous rice flour is approximately 2 cups + 5 tsp.
- This recipe, as with most gluten-free baking recipes, works best with weight measurements because they are more accurate.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- If you have any leftovers, store in a sealed container or bag for a day.
- Heat up any leftover mochi qq balls for 5-10 seconds in the microwave to soften.