Mouth-watering, bite-sized, chewy chocolate balls that will please adults and kids alike!
(Makes 15 Balls)
120 g milk
50 g unsalted butter
1/4 tsp salt
95 g sweet rice flour (糯米粉)
35 g tapioca flour (木薯粉)
10 g unsweetened cocoa powder
1 large egg, slightly beaten
35 g light brown sugar (I used demerara sugar)
1/4 cup bittersweet chocolate chips
1. Preheat oven to 180ºC. Line your baking tray with baking sheet or a silicone mat. In a large bowl, sift together the tapioca flour, sweet rice flour and cocoa powder. Mix together and set aside.
2. Combine the milk, sugar, butter and salt in a saucepan. On low heat, stir until the butter has melted. Turn the heat up and bring mixture to a boil. Remove from heat and add the flour mixture in all at once.
3. Stir vigorously with a spatula or a pair of chopsticks until you get a dough that comes away from the sides of your pan. Return pan to low heat to dry out the dough. Keep stirring for about a minute and remove into a mixing bowl.
4. Add in half of the egg and beat on medium speed (with a stand mixer paddle) or by hand until incorporated. Add the remaining egg gradually and beat until the dough is smooth, shiny and elastic. Fold in chocolate chips with a spatula.
5. Rub your hands with oil to prevent dough from sticking. Divide the dough into 12 portions, about 33 g each. Shape each into a ball and place them on the prepared baking sheet.
6. Spray dough with water then pop them into the oven. This will make the crust crispy. Bake at 350ºF/180ºC for 10 minutes then lower the oven temperature to 325ºF/170ºC . Continue baking for 15 more minutes. Remove and enjoy whilst they are warm!
Recipe is inspired by EC Bakes.