Mochiko Cheese Balls Recipes

MOCHIKO CHEESE BALLS

Steps:

• 1. Preheat oven to 350 degrees. Use a jelly roll pan, line with parchment paper.
• 2. In a large bowl, blend the tapioca and mochiko flours.
• 3. In a small saucepan, combine the milk, oil and salt. Bring to a soft boil then carefully add to the flour mixture, mix till just blended.
• 4. Alternate adding the eggs and the cheeses to the mixture, mixing until a dough is formed.
• 5. Shape little balls and place on the jelly roll pan lined with the parchment paper about an inch apart.
• 6. At this point, you can freeze a few of them in a zip-lock bag.
• 7. Bake for 20 to 25 minutes. Remove from the oven onto a wire rack, to cool a bit. Serve warm.
• 8. UNCOOKED FROZEN CHEESE BALLS CAN BE PUT ON A COOKIE SHEET AND BAKED AT 300 DEGREES FOR 25 TO 30 MINUTES.

MOCHI BALL SOUP - A TRADITIONAL NEW YEAR'S JAPANESE DISH

Steps:

• 1. In a medium pot combine water, shrimp, salt, bouillon and daikon. Boil until bouillon cubes are dissolved. Turn down to simmer.
• 2. In a medium bowl, combine mochiko, ham, salt and pepper, mix together. Gradually add the chicken broth to make dough. Form 1/2 inch dough balls, use mochiko on your hands so the dough does not stick and make a mess.
• 3. In a medium bowl, combine all the ingredients to make 1/2 inch pork ball. Slightly dampen your hands with water so the pork does not stick.
• 4. Turn your soup stock heat back up and add all the mochi balls and pork balls. Cook for 4 to 6 minutes, and until the mochi balls start floating to the top.
• 5. Variations and options: you can add vegetables, such as carrots, watercress, spinach, chinese cabbage, chinese squash, mustard cabbage, etc.
• 6. Serve hot in soup bowls, garnish with fish cake, green onions, chinese parsley.