Health-conscious individuals beware ⚠️ Be careful not to eat non-stop, one after another! ❗️
In the market, there are various methods to make mochi balls, each with different flavours. However, most recipes commonly instruct readers to purchase pre-mixed flour, and then add milk and eggs to make them. While this process is convenient, the pre-mixed flour often contains some chemical additives, which can be unhealthy if consumed frequently.
Bigboy's friend once tried using pre-mixed flour to make mochi balls following the package instructions, but unfortunately, the mochi balls turned out hard and not chewy enough. It was quite disappointing. Therefore, following Bigboy's recipe is the best choice—natural, delicious, and with a very high success rate!
This mochi balls' recipe uses only tapioca flour and bread flour, resulting in a chewy and resilient texture. Since it doesn’t use glutinous rice flour, it also avoids that overly sticky sensation (personally, I find glutinous rice flour too heavy). The recipe intentionally includes dried cranberries, adding a slight sweetness and subtle tartness. You can also bite into the bits of dried cranberries, enhancing the texture, which both adults and children will surely enjoy. Besides dried cranberries, you can also try different variations such as cheese, Earl Grey tea powder, chocolate chips, and more, allowing for various flavour combinations.
As the recipe uses natural ingredients, it’s recommended to enjoy the mochi balls fresh out of the oven to savour their chewy texture. Of course, if you can’t finish them all at once, you can store them in the refrigerator for a couple of days. At that point, the mochi balls may become firm, but simply reheat them in the oven at 130°C for 5-10 minutes to restore their chewy texture.
ʙɪɢʙᴏʏ ᴛɪᴘs✨
📌Lastly, a quick note: The proportion of egg is crucial. I used one large egg (about 70 grams with shell), which was sufficient. If you find your batter too thick or thin compared to what I show in the video, feel free to adjust the amount of egg accordingly.
Ingredients (9-10 mochi balls)
Dried Cranberries | 2 tbsp |
|---|---|
Strong Flour | 30g |
Tapioca Flour | 130g |
Large Egg | 1 bulb (around 70g) |
Milk | 150ml |
Unsalted Butter | 30g |
Granulated Sugar | 15g |
Sea Salt | ½tsp |
Steps
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