Cheesy Korean Mochi Bread Recipe

Introduction

Cheesy Korean Mochi Bread is a delightful treat that combines the chewy texture of mochi with savory cheeses and a hint of green onion. This unique bread is easy to make and perfect for snacking or serving alongside a meal.

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 mixer until the mixture forms small pellets.
4. Step 4: Pour in the beaten egg and mix well until a smooth dough forms.
5. Step 5: Fold in the grated Parmesan, cheddar cheese, and green onions if using. Stir to evenly distribute.
6. Step 6: Lightly dust your work surface and hands with glutinous rice flour. Shape the dough into a flat disc.
7. Step 7: Cut the disc into 8 wedges, then roll each wedge into a ball.
8. Step 8: Arrange the dough balls on a parchment-lined baking sheet. Bake for 18-20 minutes, until the breads develop surface cracks and turn lightly golden.
9. Step 9: Allow the bread to cool slightly before serving.

Tips & Variations

• If you prefer a stronger cheese flavor, increase the cheddar cheese or add a sharp cheese like Asiago.
• Green onions add a fresh note, but you can omit them or substitute with chopped chives or herbs.
• Dusting your hands and surface with glutinous rice flour prevents sticking and makes shaping easier.
• For a spicy twist, mix in a pinch of red pepper flakes or finely chopped jalapeño.

Storage

Store leftover mochi bread in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven to soften before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes this bread chewy?

The chewy texture comes from using glutinous rice flour, which has a higher starch content that creates the characteristic mochi-like chew.

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

Regular rice flour will not give the same chewy texture. It’s best to use glutinous rice flour for authentic results.

Cheesy Korean Mochi Bread Recipe

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★★★★★

4.7 from 90 reviews

Cheesy Korean Mochi Bread is a delightful fusion of chewy mochi texture with savory melted cheeses and a hint of green onion. Made from glutinous rice flour and baked to a golden perfection, these bite-sized breads offer a unique combination of softness and cheesiness, perfect for a snack or appetizer.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 grams glutinous rice flour
• 5 grams salt

Wet Ingredients

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

Cheese and Add-ins

• 30 grams grated Parmesan cheese
• 45 grams grated cheddar cheese
• 1/3 cup finely chopped green onions (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the mochi bread.
2. Mix Dry Ingredients: In a mixing bowl, combine the glutinous rice flour and salt, ensuring they are evenly distributed.
3. Add Wet Ingredients: Pour in the whole milk and light olive oil to the flour mixture. Stir using a spoon or mixer until the mixture clumps into small pellets.
4. Incorporate Egg: Add the slightly beaten egg to the bowl. Beat or mix thoroughly until you form a cohesive dough.
5. Add Cheese and Green Onions: Stir in the grated Parmesan, cheddar cheese, and chopped green onions (if using) evenly throughout the dough with a spatula or spoon.
6. Shape Dough: Dust your work surface and hands with glutinous rice flour to prevent sticking. Lightly shape the dough into a flat disc.
7. Divide and Roll: Cut the dough disc into 8 equal wedges. Roll each wedge into a ball by hand.
8. Bake: Place the dough balls on a parchment-lined baking sheet spaced apart. Bake in the preheated oven for 18-20 minutes until you notice cracks on the surface and the breads are lightly golden.
9. Cool and Serve: Allow the mochi bread to cool slightly before serving to enjoy their chewy and cheesy deliciousness.

Notes

• Glutinous rice flour is essential for the chewy texture typical of mochi bread; do not substitute with regular rice flour.
• The cheeses can be varied based on preference; mozzarella or gouda can be used instead of cheddar or Parmesan.
• Chopped green onions are optional but add a nice fresh flavor balance to the richness of the cheeses.
• Ensure the oven is fully preheated for even baking and proper rise.
• These breads are best enjoyed fresh but can be reheated in a warm oven or toaster oven to regain softness.

Keywords: Korean mochi bread, cheesy bread, glutinous rice flour bread, savory mochi recipe, Korean snack, baked mochi, cheese bread