korean mochi bread


Mochi bread is the best invention ever. I love bread, I love mochi, of course I love mochi bread! After buying these over and over again from Korean bakeries, I've searched high and low for a recipe. But I have come up empty time and time again. So I gave up and bought some premixed flour from Hmart. However, the directions are in Korean. Luckily, I found fellow blogger, food cafe, who was able to get a translation of the directions.

These little mochi rolls came out to be plump and perfect little balls.  They have a soft and chewy center which is surrounded with a crispy crust on the outside. I gobbled four straight out of the oven. I was in mochi bread heaven.

korean mochi bread
  • 1 package (250 g) mochi bread flour mixture
  • 1 egg
  • 3/4 cup milk
  • water, for spraying
  1. preheat oven to 350 degrees F
  2. in a bowl, mix together flour, egg and milk
  3. knead the dough until all the ingredients are fully incorporated
  4. divide dough into 12 little rolls and place on baking sheet
  5. bake for 5 minutes and then spray with some water. bake for another 5 minutes and then spray with some water
  6. lower the temperature to 325 degrees F and bake for another 10 minutes and spray with more water
  7. turn the baking sheet around and bake for another 10 minutes or until rolls are golden brown
  8. remove from oven


    1. OMG MEL!!!

      JS and I had these fresh from the oven in Sendai and they were amazing!! (we were also very tired and hungry after wandering around Sendai Mediatheque for 3 hours)

      The ones we bought had bits of roasted chestnuts in it, so good!

      I'm going to have to find the premix now...


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