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!
breads, gluten-free, mochi qq balls
Lisa from A Day in the Kitchen
glutinous rice flour
light olive oil
grated Parmesan cheese
grated cheddar cheese
finely chopped green onions or scallions
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 teaspoon
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.