I was searching for mochi bread recipe and came across some comments saying it is similar to pao de queijo, which is a brazillian cheese puff — they both are crispy outside and chewy inside. Since I failed making mochi bread on the first attempt so I decided to experiment with pao de queijo with a little twist– using mociko flour instead of traditional tapioca flour, and hoped to get the right texture that I want for mochi bread. Well, here’s the result of my pao de queijo. They are crispy on the outside but I find the interior is not chewy enough… could it be I add another 1/4 cup of water before adding beaten eggs and thus the puff are not “Q” enough? … will keep that in mind next time. Flavor wise it tastes kind of weird to me– I don’t think I like parmesan cheese+mochi combo. My next experiement is to adjust to right texture and change to some sweet flavor– nutella, chocolate, cream cheese or pandan coconut something like that.