Mochi Bread
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!
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!
Notes
Make-Ahead Instructions: I don't recommend making mochi bread ahead of time. Mochi bread is best eaten straight out of the oven when it's still hot and the centers are so chewy they feel melty, just like an actual mochi. As it cools down to room temperature, Mochi Bread tends to turn a bit gummy.
Storing Instructions: 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.
Nutrition
Calories: 68kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 7mgPotassium: 30mgFiber: 0.3gSugar: 2gVitamin A: 67IUCalcium: 33mgIron: 1mg
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