Eggless Mochi cheese puffs

Ingredients

• 160 g glutinous rice flour
• 15 g tapioca flour
• 1 tsp miso
• 1 tsp baking powder
• 14 g melted butter
• 140 g milk
• 1 pinch salt and black pepper to taste
• 50 g freshly grated Parmesan or sharp cheddar cheese
• 3 tbsp water

Steps

1. Preheat the oven to 365°F (185°C, or gas mark 5) and place a rack in the center. Grease a 12-cup muffin pan. (A parchment paper-lined baking sheet works too.)
2. Make the dough. In a stand mixer fitted with the paddle attachment, mix all the dough ingredients at medium-low speed until a dough forms, scraping down the sides of the bowl as needed. Add the grated cheese and mix until just incorporated.
3. Divide the dough into eight to ten portions, about 42 g (1½ ounces) each. Apply pressure with your palms as you roll and firmly shape each piece of dough to resemble a ping pong ball.
4. Place one dough ball in each muffin pan cavity. Using a pastry brush, brush the tops with milk, if desired.
5. Bake for about 20 to 25 minutes, until the tops are golden and your kitchen smells like a pizzeria. Remove the puffs from the oven and cool directly in the muffin pan. Once cooled, the puffs may spread and deflate a bit.
6. Enjoy