Modern Asian Baking at Home Companion and Troubleshooting Guide

Eggless Mochi Cheese Puffs (page 38-39)

For this recipe, note that you may need to add a little more milk than is written in the book. The key is for the dough to achieve a firm vanilla ice cream texture and consistency, like imagine you’re scooping ice cream right out of the carton. You don’t want the dough to be gritty or sandy because it will be quite dry after you bake that, and possibly fall apart when you’re shaping each dough into a ball. - July 27th, 2022