I have heard so much about this Mochi bread and in fact, I have never try the bread before. But looking at the pictures in the internet, I knew it is not the same as Brazilian Cheese Bread..
I knew this is a trendy bake and most recipes in the net will need to buy Mochi bread premix.. I am rather doubtful about the need to to buy such premix since it is a Mochi bread literally translated as bread made from glutinous rice flour.
Mochi is a Japanese term for sweet rice or glutinous rice. As per Oxford Dictionary, Mochi is a short-grained, sweet, glutinous rice with a high starch content, used in Japanese cooking
Korean Mochi Bread
Japanese do have glutinous rice flour called Mochiko flour and Shiratamako flour. On the other hand, Korean also have its version of glutinous rice flour called Chapssalgaru 찹쌀가루. If you looked at this website on Korean cooking ingredients: you will see that all the three types of glutinous rice flour were discussed in the same post. : Sweet rice flour – Chapssalgaru 찹쌀가루 .
If Mochiko or Chapssalgaru is equivalent to our glutinous rice flour or sticky rice flour, Asians in general should be very well versed with this ingredient as it had been used in many of our steamed cakes like red tortoise kuih and nonya kuihs.
I have found this Korean website that provide 2 homemade Mochi bread recipes, one uses Mochiko flour but another one called for the use of Mochi Bread Premix .. After analysing their ingredients and on the assumption that Mochiko flour is the same as our glutinous flour, I proceed to test the recipe that I summarized from these 2 recipes.
Korean Mochi Bread — Villett T.'s Kitchen
I am very happy with the outcome. It fits with the description of what most bloggers who used the premix in their preparation have described: Crusty on the outside, chewy in the inside full of black sesame flavour. However, I do not wish to guarantee you that it taste exactly like the premix as I have never taste it before.. I will leave it to readers to decide if this look like those that you have prepared from the pre-mix and give it a chance. If yes, you will save some money by preparing this from scratch since glutinous rice flour is very economical when compared to the Mochi bread premix.
* bread flour make the glutinous rice flour less springy and it is optional if you are looking for gluten free recipes.
Another gluten free “bread” (if you omitted the 20 grams bread flour) for readers to try out. Frankly speaking, I like the bread for its crispy crust, springy interior texture and simple sesame taste.. It is definitely a good snack for one to munch on..Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness in each bite.
Korean Black Sesame Mochi Bread
I recently came upon Korean mochi bread when scrolling through Instagram trying to find inspiration on Korean treats to make. One of the goodies I came across were the Korean mochi breads! I have never heard of them until now, but apparently they are a very popular and common pastry in Korean bakeries.
These Korean mochi breads are crispy on the outside and chewy on the inside. They're speckled with black sesame seeds throughout, which gave them a very nice, mellow, nutty flavor. And the cutest part?! They are sometimes called dino eggs because of the slightly flaky texture on the crust, along with the black specks of black sesame. Isn't that just adorable!
We've tested different ways to recreate this Korean mochi snack and the pâte à choux method is by far the easiest, if making the Korean mochi bread from scratch.
Chewy Chocolate Mochi Bread
Like making pâte à choux pastries, it is highly recommended that you dab the tips of each piped dough mount with some cold water. This will flatten the hook that's usually created when piping and prevent the tips from burning while baking.
Although this black sesame Korean mochi bread is called mochi bread, it's not actually made of glutinous rice flour. Rather, it's made of mostly tapioca flour, which produces a similar chewy texture as mochi.
Since the Korean mochi breads are made of mostly tapioca, it is important that you use a good quality tapioca flour. We tried a couple of different brands, and we both decided that we prefer the Dragonfly brand and the Rooster brand. These two brands didn't have that weird tapioca flavor, which taste really prominent since these mochi breads are quite subtle in flavor.
Korean Mochi Bread / Bun @recipe
We've tested with both all-purpose flour and bread flour, and the result is not noticeably different. So feel free to substitute the 35 grams of all-purpose flour for bread flour if you wish.
This recipe is not dairy free, however, it is absolutely possible to make it dairy free. Simply switch the the unsalted butter for coconut oil or a neutral oil and switch the milk out for a dairy free milk, like coconut milk. But because dairy free milks tend to be a bit thicker than regular whole milk, I recommend diluting your milk alternative with some water.
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Easy No Yeast Purple Sweet Potato Mochi Bread (eggless)
Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.
Calories: 71 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 45 mg | Potassium: 23 mg | Sugar: 3 g | Vitamin A: 75 IU | Calcium: 20 mg
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