Korean Street Food 🧀 How To Make Cheetos Fried Cheese Balls Recipe🔥 Tina Mini Cooking

Ingredients

• 500 g Cassava (peeled, cut into 2‑inch pieces)
• 200 g All-Purpose Flour (sifted)
• 100 ml Fresh Milk (room temperature)
• 5 g Active Dry Yeast (about 1½ tsp)
• 100 g Cream Cheese (softened)
• 10 g Matcha Powder (high‑quality culinary grade)
• 30 g Unsalted Butter (melted)
• 50 g Cheetos (crushed fine; can use a zip‑lock bag and rolling pin)
• 500 ml Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 2 g Salt (about ½ tsp)
• 1 g Black Pepper (freshly ground)

Instructions

1. Boil Cassava

   Place the peeled cassava pieces in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until the pieces are fork‑tender, about 10 minutes.

   Time: PT10M

2. Mash Cassava and Mix Dough

   Transfer the boiled cassava to a mixing bowl. Add the sifted flour, fresh milk, active dry yeast, 1 g salt, and 0.5 g black pepper. Mash together until a smooth, slightly sticky dough forms.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 20 minutes to allow the yeast to rise slightly.

   Time: PT20M

4. Prepare Matcha Cheese Filling

   In a small bowl, combine the softened cream cheese with matcha powder. Mix until the green powder is evenly distributed and the mixture is smooth.

   Time: PT3M

5. Shape and Fill

   Divide the rested dough into 8 equal portions. Flatten each portion into a disc (about 5 cm diameter). Place a teaspoon of matcha‑cheese filling in the center, then fold the edges over and pinch to seal, forming a ball. Gently flatten the ball into a thick disc again.

   Time: PT7M

6. Butter and Cheetos Coating

   Brush each disc lightly with melted butter, then roll it in the crushed Cheetos until fully coated.

   Time: PT4M

7. Deep‑Fry

   Heat vegetable oil in a deep‑fry pan to 175 °C (350 °F). Carefully lower the coated discs into the oil, a few at a time, and fry until golden brown, about 2‑3 minutes per side.

   Time: PT10M

   Temperature: 175°C

8. Drain and Serve

   Remove the bites with a slotted spoon, place on paper towels to drain excess oil, and serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g