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As we spend more time at home, Mama Lam is trying different recipes to keep ourselves entertained. We found this Korean style baked mochi ball recipe online and tested it out. The recipe is very easy to make and suitable to involve kids.

In a nutshell, the dry ingredients make up the flavours while the wet ingredients bind them together. We tried it with 4 flavour variations and made some adjustments based on our experience. The steps are the same regardless of the flavours.

Wet Ingredients (Mixture A)

• 12g Butter
• 1/2 Egg
• 35ml Warm Milk

Dry Ingredients (Mixture B)

Cheese & Herbs:

• 60g Glutinous Rice Flour
• 10g Tapioca Starch
• 10g Cheese Powder (we used grated parmesan)
• 20g Shredded Cheese (we used mozzarella and cheddar mix)
• 1.5 tsp Dried Herbs (we used a Provence herb mix)
• A pinch of salt

Matcha Sesame:

• 65g Glutinous Rice Flour
• 10g Tapioca Starch
• 5g Matcha Powder
• 1 tbsp Toasted Black Sesame
• 15g Granulated Sugar (if your matcha powder is quite strong, you may want to dial up the sugar a bit)

Cranberry & Jam:

• 60g Glutinous Rice Flour
• 10g Tapioca Starch
• 20g Blackberry Jam
• 15g Dried Cranberries, pre-soaked with 1 teaspoon of red wine for about 30 minutes (we used Port but you can also use non-alcoholic substitute such as apple juice or cranberry juice)
• 10g Granulated Sugar

Maple Chocolate:

• 60g Glutinous Rice Flour
• 10g Tapioca Starch
• 10g Cocoa Powder
• 2 tbsp Chocolate Chips
• 10g Granulated Sugar
• 5g Maple Syrup

Instructions

1. Preheat the oven at 200°C/400°F.
2. Mix all ingredients in Mixture B.
3. Add egg and butter from Mixture A.
4. Add in milk a bit at a time until all ingredients are combined into a dough ball and there’s no lump and not sticky on the hand. (The cranberry one only needed about 20ml).
5. Divide up each dough into 30g balls. Set them on a baking sheet.
6. Bake for 15-18 minutes until the dough is cooked.

Results? Crispy exterior with a bouncy, chewy texture that anything mochi has. All four combos turned out well.

Matcha Sesame was a classic and would win over every matcha fan. Of the four flavours we made, we liked Maple Chocolate the most. It’s rich and decadent. The Cranberry & Jam has the most potential because you can turn it into other similar combinations, such as raspberry jam with dried strawberries, and raisins with blackberry jam. And we would also recommend a drop of food colouring for this one so the red is more vibrant. You can also have fun with the Cheese & Herbs one with different types of cheese and herbs.

The only downside is that these don’t have a long shelf life. They do turn hard over time so eat them within a day. But then, these mochi balls are so tasty you probably won’t stop until you eat them all.