Korean Mozzarella Cheese balls

Name: Korean Mozzarella Cheese balls
Total time: 1200 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 250 g glutinous rice flour; 100 g all-purpose flour; 2 tablespoons sugar; 1/8 tablespoon baking soda; 1 teaspoon salt; 1/2 cup warm water; 4 tablespoons butter; 400 g mozzarella cheese cut into cubes (or string cheese); 1 cup cooking oil

Missus C @cook_3444903

A light and yummy appetizer. Crispy and chewy on the outside, warm and savory in the inside. Really quick and easy to make. Imagine soft and cheesy mochi balls! Will surely be a hit and a crowd favorite in parties!

Missus C @cook_3444903

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Ingredients

15-20 minutes

4-5 servings

250 gglutinous rice flour
100 gall-purpose flour
2 tablespoonssugar
1/8 tablespoonbaking soda
1 teaspoonsalt
1/2 cupwarm water
4 tablespoonsbutter
400 gmozzarella cheese cut into cubes (or string cheese)
1 cupcooking oil

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Steps

15-20 minutes

1

In a bowl, add together glutinous flour, all purpose flour, salt, baking soda, and sugar.
2

Add warm water and butter to the dry ingredients and mix to make dough. Knead until all ingredients are incorporated together. Cover dough in cling wrap and let it rest in room temperature for 30 minutes.
3

Scoop/divide little spoonfuls of the dough (about 20g or use an ice cream scooper), and flatten/press them to make small circles.
4

Place a cheese cube in the middle for each serving and press edges together to close the seam. Roll in between palms to form little balls.
5

Heat oil and fry balls for about 3-5 minutes or until color is light golden brown. Remove from pan and drain/strain excess oil. Serve with spicy ketchup, ranch or mayo and ketchup mixture.