If you love soft, chewy, and slightly sweet bread, you’re going to enjoy this Korean Mochi Bread. The addition of tapioca flour and black sesame gives it a unique, satisfying texture that’s hard to resist.
Korean Mochi Bread Recipe
Today, I made Korean mochi bread, and each one turned out perfectly round with a big hollow inside.
After baking, they didn’t collapse or shrink at all. The outer crust is crispy, while the inside is incredibly soft and chewy.
Once you learn a few key tips, you’ll be able to make these yourself easily—no need to buy them anymore!
What is Korean Mochi Bread?
Even though it’s called “mochi bread,” it’s quite different from traditional Japanese mochi desserts like Oreo Mochi or Taro Mochi, which are made from glutinous rice flour and have a chewy, sticky texture.
This Korean mochi bread, made with tapioca flour, has a unique texture that’s crispy on the outside and soft, chewy, and slightly stretchy on the inside.
It’s often referred to as “dinosaur egg” because of its puffy, round shape with a hollow interior.
I’m always so impressed by how they puff up beautifully without the need for yeast. It’s such a fun and magical process to watch in the oven as they slowly expand into fluffy little rounds.
Baking Tips for Success
- Use a nonstick baking sheet or pan: This is essential for preventing the dough from sticking and ensures the buns come out easily after baking.
- Consider using a baking sheet with grooves or indentations: I like using a sheet that has grooves or indentations to help the buns puff up evenly and maintain their shape. If you don’t have a specialized pan, parchment paper will work just fine to keep the dough from sticking together.
- Keep the dough spacing consistent: When piping the dough, make sure to leave a little space between each portion (about 2-3 cm). This prevents the buns from sticking to each other as they puff up during baking.
Ingredients:
- 160g milk
- 40g vegetable oil
- 40g brown sugar
- 1g salt
- 40g high-gluten flour
- 150g tapioca flour
- 30g black sesame seeds
- 1 egg(beaten)
Instructions
Mixing the Ingredients:
In a pan, combine the milk, vegetable oil, brown sugar, and salt. Heat on low and stir constantly until the sugar has fully dissolved and the liquid begins to bubble slightly, about 3-5 minutes.
Making the Batter:
Add the high-gluten flour and stir quickly until it’s fully incorporated. Continue heating on low, stirring constantly, until the flour has gelatinized and the mixture thickens. Turn off the heat and immediately add the tapioca flour and black sesame seeds. Mix thoroughly using a silicone spatula until smooth, with no dry flour remaining.
Incorporating the Egg:
The batter should be cool by now. Beat the egg and add it to the batter in two separate batches. After adding each batch, stir with the spatula until the egg is completely absorbed before adding the next. Continue mixing until the batter reaches a “flagging” consistency (as shown in the image). When lifted, the batter should slowly fall, forming an inverted triangle, not dropping too quickly.
Forming the Dough:
Transfer the batter to a piping bag. On a baking sheet, pipe out evenly sized mounds, spacing them about 2-3 cm apart to prevent them from sticking together during baking. Dip your fingers in water and gently press down any peaks on the dough. Spray water lightly over the dough before baking.
Baking the Mochi Buns:
Preheat the oven to 180°C. Place the baking sheet in the oven and bake for 20 minutes. During baking, you’ll notice the mochi buns expanding and turning golden brown.
Frequently Asked Questions
Can I use regular flour instead of high-gluten flour?
For the best texture, I recommend using high-gluten flour as it adds the necessary structure and chewiness to the bread. However, you can substitute with all-purpose flour if needed, though the texture may differ slightly.
Can I freeze the mochi bread?
Yes, you can freeze the baked mochi bread. Simply store them in an airtight container or freezer bag, and reheat in the oven when you’re ready to enjoy them again.
Chewy and Crispy Korean Mochi Bread Recipe
Ingredients
- 160 g milk
- 40 g vegetable oil
- 40 g brown sugar
- 1 g salt
- 40 g high-gluten flour
- 150 g tapioca flour
- 30 g black sesame seeds
- 1 egg beaten
Instructions
Mixing the Ingredients:
- In a pan, combine the milk, vegetable oil, brown sugar, and salt. Heat on low and stir constantly until the sugar has fully dissolved and the liquid begins to bubble slightly, about 3-5 minutes.
Making the Batter:
- Add the high-gluten flour and stir quickly until it's fully incorporated. Continue heating on low, stirring constantly, until the flour has gelatinized and the mixture thickens. Turn off the heat and immediately add the tapioca flour and black sesame seeds. Mix thoroughly using a silicone spatula until smooth, with no dry flour remaining.
Incorporating the Egg:
- The batter should be cool by now. Beat the egg and add it to the batter in two separate batches. After adding each batch, stir with the spatula until the egg is completely absorbed before adding the next. Continue mixing until the batter reaches a "flagging" consistency (as shown in the image). When lifted, the batter should slowly fall, forming an inverted triangle, not dropping too quickly.
Forming the Dough:
- Transfer the batter into a piping bag. On a baking sheet, pipe out evenly sized mounds, spacing them about 2-3 cm apart to prevent them from sticking together during baking. Dip your fingers in water and gently press down any peaks on the dough. Spray water lightly over the dough before baking.
Baking the Mochi Buns:
- Preheat the oven to 180°C. Place the baking sheet in the oven and bake for 20 minutes. During baking, you'll notice the mochi buns expanding and turning golden brown.