Chewy gluten-free cheese rolls (Print Version)
# Ingredients:
01 -
200 grams glutinous rice flour (about 2 cups + 5 tsp)
02 -
5 grams salt (about 1 teaspoon)
03 -
½ cup whole milk
04 -
¼ cup light olive oil
05 -
1 egg, slightly beaten
06 -
30 grams grated Parmesan cheese (about ½ cup)
07 -
45 grams grated cheddar cheese (about ¾ cup)
08 -
⅓ cup finely chopped green onions (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Add glutinous rice flour and salt to a mixing bowl.
03 -
Add the milk and oil to the glutinous rice flour and mix with a spoon or mixer until mixture resembles small pellets.
04 -
Add the egg to the bowl and mix/beat until well-incorporated and a dough forms.
05 -
Add grated cheeses and chopped green onions (if using) and stir well into the dough with a spatula or spoon.
06 -
Dust your work surface and your hands with glutinous rice flour and lightly shape the dough into a disc.
07 -
Cut the dough into 8 wedges, then roll each wedge into a ball.
08 -
Place dough balls on a parchment-lined baking sheet and bake for 18-20 minutes until you see cracks in the surface of the bread and they are lightly golden in color.
09 -
Let cool slightly before serving.
# Notes:
01 -
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.
02 -
This recipe works best with weight measurements because they are more precise and yield more reliable results.
03 -
Leftover mochi bread can be stored in a sealed container or bag for up to 2 days.
04 -
Heat up any leftover mochi bread for 5-10 seconds in the microwave to soften.