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
Pan Fried Sesame Coin Mochi
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 Sesame Bread
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 Sweet Rice Cakes (gyeongdan)
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.
Deep Fried Sesame Ball (5 Ingredients Grandma's Recipe)
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.
Tapioca Sesame Balls 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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How To Make Mom's Korean Mochi Recipe (찹쌀떡)
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 mgEarlier this year, I discovered a Korean sesame tapioca bread that I totally fell in love with. The first one I tried was at Paris Baguette. They seemed super popular, so I grabbed one to try. The bread is light and airy and very, very chewy. It’s like a cross between the chewy crusty French breads and a mochi. The bread is not really sweet. The toasted sesame seeds add a great flavor and keep the bread from getting boring. Normally I’m not a fan of black sesame, but the addition of the black sesame seeds is perfect for the bread
Since I love almost all things chewy, I really liked this bread. The use of tapioca flour is what makes it so chewy, similar to the tapioca balls served in the milk tea drinks. Since then, I’ve been on the hunt for this tapioca bread. I’ve found at various bakeries.
Black Sesame Dumplings
In the Bay Area, I’ve also found the bread at the Sogo bakery (10889 S. Blaney Avenue Cupertino, CA 95014). Theirs is one of my favorites because it’s really big and only costs $1. I’ve also seen it at the Mitsuwa bakery in Costa Mesa, though they are called “mochi bread” even though there isn’t any mochi flour in the bread that I know of. I’ve seen it at the Tous Les Jours bakery located inside H Mart in Irvine. I saw it once at the Zion Market bakery in San Diego, but on subsequent visits, I wasn’t able to find it.
Since it’s been so hard for me to find these breads, I thought about trying to make my own. I searched the internet for recipes. But I couldn’t find any. All I found was one poor girl’s attempt to find the recipe also. She posted on quite a few forums trying to find a recipe. The only answer was that some Korean markets sell a mix you can use to make them.
So then, I began searching for the mix. I checked every Korean market I passed, but couldn’t find it for the longest time. Finally, on my last trip home, my mom and I were out shopping and picking my favorite chewy noodles when I suddenly saw the mix on display. I was so ecstatic and I immediately bought a box. Since then, I’ve now seen the mix sold at Zion Market in San Diego.
Korean Black Sesame Buns
I was so excited about finding the mix, that I didn’t even realize that the direction was in Korean until much later. After I realized my dilemma, I immediately tried to think of what friends I had who could translate the instructions for me. I realized there was no one around me who could. And then I thought of the foodie community. And immediately through of one of my favorite bloggers, Rosa from Dining with the Catty Critic.
After some twitter exchanges, she told me that she couldn’t translate, but that her mom could. So I snapped a picture, sent it over, and a few days later, I got my translation thanks to Rosa and her mom. Thank you, Rosa and Rosa’s Mom!
I made the balls this weekend. I was a little bit worried at how dry the dough
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