Mochi Bread with crispy outsides, a chewy mochi-like center, a subtle sweet flavor, topped with sesame seeds – the perfect snack, ready in just 35 minutes!
Mochi Bread
Hey loves, today I’m back with another mochi-inspired bake: Mochi Bread. These tiny little buns have crispy outsides and a chewy center. They’re subtly sweet and topped with sesame seeds (although you can top them with whatever you like).
They’re perfect to eat as a snack but I do recommend you make them and eat them right away: they’re delicious when they’re hot and chewy! And I guarantee it won’t be difficult because they’re so light that you won’t realize how many you’ve had until they’re mostly gone lol.
They’re ready in just an hour and you’ll use the “pâte à choux” method to make these which is the same method you’d use to make eclairs. You basically cook the dough over low heat and then bake them in the oven.
Let’s see how they’re made!
What is Mochi Bread made of?
- Milk. I used soy but feel free to use whatever milk you have on hand.
- Butter. Stick to unsalted butter for these.
- Sugar. Just regular white granulated sugar. These buns are subtly sweet which is why the sugar amount is pretty low. They’re not cinnamon bun or cookie-sweet. They have a pretty mild flavor.
- Salt.
- All-purpose flour. You’ll need a tiny amount of this.
- Tapioca flour. Also referred to as “tapioca starch”. This is the key ingredient and it’s what will give you that chewy, mochi-like texture so it can’t be substituted. You can find it on Amazon or at any Asian grocery store. You can see a picture of the one I use below, I get it at a local Asian grocery store!
- Egg. For structure. Make sure to beat it ahead of time as you want to add it in multiple additions, you might not need all of it.
- Sesame seeds. For topping but you can also add them to the dough if you want or leave them out entirely if you’re not a fan of sesame.
How to make Mochi Bread
- Combine the milk, butter, sugar, and salt in a saucepan and heat it over medium-low heat. You want to allow the ingredients to melt together and simmer very gently. Do not allow to boil and make sure you stir continuously to keep the milk from burning.
- Make the batter. As soon as the mixture starts to simmer, turn off the heat and add in the flour. Mix until you get a rather thick and smooth batter. Add the tapioca flour and mix it in until smooth. Add the egg in multiple additions, mixing well after each addition. The batter should turn into a smooth thick batter. When you lift up your spoon, it should create an inverted triangle (please refer to the picture below).
- Pipe. Add the batter to a piping bag, cut off the corner and pipe onto a baking sheet lined with parchment paper.
- Bake until crispy on the outside and enjoy hot.
Can I make Mochi Bread ahead of time?
No, I don’t recommend it. Mochi Bread is best eaten straight out of the oven when it’s still hot and the centers are so chewy they feel almost melty, just like an actual mochi.
As it cools down to room temperature, Mochi Bread tends to turn a bit gummy which isn’t my favorite texture so I recommend you enjoy it as soon as it comes out of the oven.
How do I store Mochi Bread?
Because Mochi Bread is best eaten as it’s made, I recommend avoiding the storage part and just cutting the recipe in half if you think you’ll have leftovers.
If you do have leftovers, you can store them in an air-tight container at room temperature for up to a week and reheat them before enjoying them.
HAPPY BAKING!! I hope you'll love these Korean Mochi Bread as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE MOCHI BAKES YOU'LL LOVE:
Mochi Bread
Ingredients
- 2/3 cups (165 ml) any milk
- 2 tbsp (30 g) unsalted butter
- 3 tbsp (35 g) white granulated sugar
- 1/4 tsp salt
- 1/4 cups (30 g) all-purpose flour
- 1 cup (130 g) tapioca flour (also known as "tapioca starch", here's where to get it on Amazon)
- 1 egg (beaten)
- 1/4 cup (35 g) sesame seeds (optional, for topping)
Instructions
- Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
- Melt the ingredients. In a medium saucepan, add the milk, butter, sugar, and salt. Place the saucepan over medium heat and start mixing. Allow the ingredients to blend together as they come to a simmer. Stir continuously to keep the milk from burning.
- Make the batter. As soon as the mixture starts to simmer, turn off the heat and add in the all-purpose flour. Mix it in until a batter starts to form and thicken up. Keep mixing until you get a rather thick and smooth batter. If the batter doesn't thicken up, return to the stove and keep mixing over medium-low heat until thickened. Add the tapioca flour and mix it in until smooth. Add the egg in 3 different additions, mixing well after each addition. The batter should turn into a smooth thick batter. When you lift up your spoon, it should create an inverted triangle (please refer to in-post picture over at damnspicy.com/mochi-bread/). As soon as the batter reaches the right consistency, stop adding the beaten egg as you might not need all of it.
- Make the buns. To make the buns, transfer the batter to a piping bag and cut off the corner, then pipe the mochi bread onto your prepared baking sheet.
- Bake for 15-20 minutes or until crispy outside. Enjoy hot!
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