This bun or bread is simply irresistible and incredibly easy to make and takes less than 30min of preparation.
To start, preheat oven to 200degC. If using a fan forced, reduce it to 180degC. Then prepare the batter.
1. Weighing scale/ measuring cups
We used thermomix, so 1 and 2 are not needed. This gadget can weigh, blend, purée, fry, stew, etc… How convenient!
Ingredients – makes 16
1 egg – about 50g so not a big one
1/3 cup olive oil
2/3 cup milk
170g tapioca flour
100g cheddar cheese
2 tsp salt
1. Put all ingredients in blender and mix till everything’s incorporated. We did not blend till the cheese was totally disintegrated. We left the cheese bits and the mixture’s consistency was very liquid and looks very thin unlike cake batter. Do not worry, ours still worked.
2. Pour the mixture into a greased mini muffin pan fill each cup almost to the brim. We used a non stick pan and greased it.
3. Bake for 20min and see them rise in the oven!
Overall, our result was slightly crispy, fragrant, chewy, yummy cheese mochi buns!
Room for improvement
Could have blended longer for the cheese to thicken the batter
Could have use lesser oil as we fancy our version was a tad oily. So maybe 1/4 oil would have been good.
Could have reduced the salt to 1 tsp
Should not have greased the non stick muffin pan
For those who like stronger cheese to add pecorino or Parmesan instead of cheddar. Our version was good for those who prefer mild cheese.
Could have baked longer as they would have browned better and ended up crispier.
Not sure why ours sank in the middle as we did not open the oven door while baking. Any thoughts to share?