Japanese Mochi Cheesebreads

What a surprise to find these Japanese Mochi Cheesebreads on my latest trip to Japan! They are similar to the quintessentially Brazilian and much loved Pão de Queijo but use Japanese glutinous rice rather than tapioca flour. They taste equally delicious – dense, a tad gooey and very cheesy. The dough will keep for days in your fridge and it freezes well too, so make double or triple quantities, shape them into golf-sized balls and pop them in your freezer. Bake them from frozen for a