Cheesy Korean Mochi Bread Recipe

Introduction

Cheesy Korean Mochi Bread is a delightful fusion treat that combines the chewy texture of mochi with savory cheese flavors. This easy-to-make bread is perfect as a snack or accompaniment to any meal, offering a unique twist on traditional bread.

Ingredients

• 200 grams glutinous rice flour
• 5 grams salt
• 1/2 cup whole milk
• 1/4 cup light olive oil
• 1 egg, slightly beaten
• 30 grams grated Parmesan cheese
• 45 grams grated cheddar cheese
• 1/3 cup finely chopped green onions (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a mixing bowl, combine the glutinous rice flour and salt.
3. Step 3: Add the milk and olive oil to the flour mixture. Stir with a spoon or use a mixer until the mixture looks like small pellets.
4. Step 4: Pour in the beaten egg and mix thoroughly until a smooth dough forms.
5. Step 5: Fold in the grated Parmesan, cheddar cheese, and green onions if using, mixing well with a spatula or spoon.
6. Step 6: Lightly dust your work surface and hands with glutinous rice flour. Shape the dough into a disc.
7. Step 7: Cut the disc into 8 wedges and roll each wedge into a ball.
8. Step 8: Place the balls on a baking sheet lined with parchment paper. Bake for 18-20 minutes until the tops crack and turn lightly golden.
9. Step 9: Allow the mochi bread to cool slightly before serving.

Tips & Variations

• For a spicy twist, add a pinch of chili flakes into the dough along with the cheeses.
• Use different types of cheese like mozzarella or gouda for varied flavors.
• If you prefer a softer texture, try adding a tablespoon of yogurt to the dough.
• Dusting the baking sheet with a little flour can help prevent sticking if parchment paper is not available.

Storage

Store leftover mochi bread in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in a microwave or oven to restore their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour does not have the same sticky and chewy properties as glutinous rice flour, so it is not recommended as a substitute for this recipe.

Can I make these mochi bread balls vegan?

To make a vegan version, replace the egg with a flaxseed or chia seed egg substitute and use plant-based milk and cheese alternatives.

Cheesy Korean Mochi Bread Recipe

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★★★★★

4.6 from 103 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 8 bread rolls 1x

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Description

Cheesy Korean Mochi Bread is a delightful fusion of chewy, glutinous rice flour bread filled with savory Parmesan and cheddar cheeses. This soft, chewy bread incorporates a hint of green onion for freshness, offering a unique texture and flavor that’s perfect as a snack or light meal. With simple ingredients and an easy baking process, it’s a delicious twist on traditional bread with the distinctive chewiness of mochi.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 grams glutinous rice flour
• 5 grams salt
• 30 grams grated Parmesan cheese
• 45 grams grated cheddar cheese

Wet Ingredients

• 1/2 cup whole milk
• 1/4 cup light olive oil
• 1 egg, slightly beaten

Optional

• 1/3 cup finely chopped green onions

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the mochi bread.
2. Combine Dry Ingredients: In a mixing bowl, add the glutinous rice flour and salt, stirring to evenly distribute the salt through the flour.
3. Add Milk and Oil: Pour the whole milk and light olive oil into the bowl with the flour. Mix with a spoon or mixer until the mixture forms small pellet-like clumps, indicating it’s beginning to come together.
4. Incorporate Egg: Add the slightly beaten egg to the mixture. Mix or beat the ingredients thoroughly until a cohesive dough forms.
5. Add Cheese and Green Onions: Fold in the grated Parmesan, grated cheddar cheeses, and finely chopped green onions if using, stirring gently with a spatula or spoon to evenly distribute these ingredients throughout the dough.
6. Shape the Dough: Lightly dust your work surface and hands with glutinous rice flour to prevent sticking. Shape the dough into a flat disc.
7. Divide and Roll: Cut the disc into 8 equal wedges. Roll each wedge into a smooth ball using your hands.
8. Prepare for Baking: Place the dough balls onto a baking sheet lined with parchment paper, spacing them evenly apart.
9. Bake: Bake the bread in the preheated oven for 18 to 20 minutes. Look for surface cracks and a light golden color as signs of doneness.
10. Cool and Serve: Allow the mochi bread to cool slightly before serving to ensure the texture sets and the flavors meld.

Notes

• You can omit the green onions for a milder flavor or substitute with finely chopped herbs like chives or parsley.
• Use glutinous rice flour specifically, not regular rice flour, to achieve the chewy mochi texture.
• For a dairy-free alternative, experiment with plant-based milk and cheese substitutes.
• Serve warm for the best chewy and cheesy experience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Korean

Keywords: Cheesy mochi bread, Korean bread recipe, glutinous rice flour bread, savory mochi, easy Korean baking