Cranberries Mochi Balls - No Pre-mix Flour or Glutinous Rice Flour Needed

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)

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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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1. Sift the bread flour, mix the eggs thoroughly, and chop the dried cranberries finely.

2. Take a saucepan, add milk, unsalted butter, sugar, and sea salt. Cook over low heat until the butter melts.

3. When the butter is melted, add the bread flour and stir continuously with a hand whisk until it forms a thick paste. Then, you can turn off the heat. (Note: If the milk is too hot, the paste will become very stiff.)

4. After removing the paste from the heat, add tapioca flour and fold it in with a spatula until fully incorporated.

5. Add the beaten eggs gradually, mixing well after each addition. Check the consistency of the batter: when you lift the spatula, the batter should form a thin film and cling to the spatula. (One large egg should be sufficient; if using small eggs, you may need two.)

6. Mix in the chopped dried cranberries until well combined.

7. Preheat the oven to 180 degrees Celsius. Prepare a piping bag fitted with a round nozzle and fill it with the batter. Pipe the batter onto a baking tray lined with parchment paper, making each about 5cm in diameter and spaced 3-4cm apart. Arrange them neatly and place in the oven. Bake for 20-25 minutes until done!

Enjoy!