Combine the rice flour, grated cheese, egg, salt and sugar and mix. When minced together, add the milk whilst making sure the mixture doesn't become too wet and mix.
Wrap the dough with cling film and leave to rest at room temperature for 1 hour. If you don't plan on baking them soon, please store them in the refrigerator.
Shape into balls and bake at 200°C until golden. You can also cook these in the grill.
This is mixed with 1 tablespoon ground black pepper.
I made this with 1 slice of bacon and 1 tablespoon basil. The bacon makes it crispy.
These are plain mixed with 1 teaspoon black pepper.
These have been mixed with 3 tablespoons chopped up pizza cheese. The cheese makes these smell awesome!!
Story Behind this Recipe
I changed the recipe a little. I used to make these after heating the ingredients and they would be nice and chewy but there were times when they didn't cook so well, so I changed a few ingredients and steps.
Please use 100% rice flour products if you decide to use shiratamako. If it's part non-glutinous then the mochi bread won't become as chewy. They taste best straight out of the oven but if you can't finish them all, put them in a bag and warm them up in the microwave when you want to eat them.