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Mochi Cheese Bread Recipe

If you love the texture of mochi, you will love these mochi cheese bread rolls.  Be sure to use fresh parmesan that comes in a block and grate it yourself.  It is worth the extra effort as the cheese gets soft and gooey unlike the dried parmesan that comes in a bottle.  These also happen to be gluten free*

*some tapioca flour may contain wheat.  be sure to check label

Posted By: K. Taako
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Prep Time: 10 | Cook Time: 20-25 | Ready In: 30-35
Ingredients: Print   Add to cart
US Metric
  • 1½ cup tapioca flour
  • 1½ cup mochiko rice flour
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 ½ teaspoon salt
  • 1 cup fresh grated Parmesan cheese

Cooking Process:

In a small pan add water, oil, butter and salt, bring to boil and carefully add to the tapioca and rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough. Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F. Serve warm. Makes approximately 50 to 60 cheese balls.