Makes: 8 balls
Prep time: 30 min
Cooking time: 30 min
- 200g glutinous rice flour
- ½ cup whole milk
- ¼ cup light olive oil
- 1 tsp salt
- 1 egg
- ½ cup grated Parmesan cheese
- ½ cup grated Cheddar cheese
- ⅓ cup finely chopped spring onion (optional)
- Preheat oven to 190°C.
- Add the glutinous rice flour to a mixing bowl. Set aside.
- In a small pot, heat the 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 the 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 the grated cheeses and chopped spring onion (if using) and stir well into the dough with a spatula or wooden spoon.
- Dust your work surface and hands with glutinous rice flour and shape the dough into a ball or disc shape.
- Cut the dough into 8 pieces, rolling each piece into a ball.
- Place the dough balls on a parchment-lined baking tray and bake for 30 minutes, until you see cracks on the surface of the balls.
- Let cool slightly before serving.
- Look for glutinous rice flour or sweet rice flour at your local Asian market. The brand does not matter as long as it’s the correct type of rice flour.
- This recipe, as with most gluten-free baking recipes, works best with weight measurements because they are more accurate. Volume measurements are made by spooning the dry ingredients into measuring cups/spoons (so that they are not packed) and levelling them off (so 200g of glutinous rice flour = 2 cups + 5 tsp).
- If you have any leftovers, store in a sealed container or bag for a day.
- Heat up any leftover balls for 5–10 seconds in the microwave to soften.
- For detailed instructions – with images – on how to make this recipe, check out the recipe on my website.