Gruyère, jalapeño and scallion mochi balls from Linger - Salads, Sweets, and Stories to Savor (page 69) by Hetty Lui McKinnon

  • scallions
  • jalapeño chiles
  • Show all ingredients...
  • Serves : 16-18 balls

  • EYB Comments

    Can substitute tapioca starch for rice flour, red chile flakes for jalapeños, chives for scallions, and cheddar or Parmesan for Gruyère.

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Notes about this recipe

  • Eat Your Books

    Can substitute tapioca starch for rice flour, red chile flakes for jalapeños, chives for scallions, and cheddar or Parmesan for Gruyère.

  • Hellyloves2cook on March 01, 2026

    Made these for my son and his girlfriend when they came over for dinner. The dough was too wet to make into balls and they flattened out in the oven to resemble chunky cookies. I made my own glutinous rice flour by rinsing and soaking sushi rice and allowing it to dry thoroughly before using my vitamix to blend into flour. Substituted the gruyere cheese with pecorino hard cheese ( sheep cheese works as my family cannot tolerate dairy from cows) These had a polenta feel and taste to them. Best served with a condiment as they were quite dry. Im am sure Gruyere would have resulted in a better texture. Would I make again. I think I would. My husband or son didn't particulary rave about them though.

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