Korean Mochi Bread

Delightfully chewy on the inside with a lightly crisp, golden crust, Korean Mochi Bread is all about that irresistible bouncy texture. A fun and satisfying bake that’s perfect as a snack or a tasty treat any time of the day.

Prep Icon
Prep
2 hrs 30 mins
Bake
30 mins
Total
3 hrs
Serving Icon
Yield
12 pcs ( 12 x 80g )

Ingredients

Korean Mochi Bread
• RedMan Bread Flour | 1207 | 60g
• RedMan UHT Full Cream Milk 3.5% | 103602 | 300g
• RedMan Caster Sugar | 1417 | 60g
• RedMan Himalayan Pink Sea Salt | 64653 | 3g
• RedMan Unsalted Lactic Butter | 68328 | 60g
• Sunflower Tapioca Starch (Tapioca Flour) | 9863 | 260g
• Egg | 12088 | 3nos
• RedMan Black Sesame | 10683 | 50g
• Alba Parmesan Grated Cheese | 101932 | 50g

Shop This Recipe

UHT FULL CREAM MILK 3.5% 1L (#103602)

$3.10

CASTER SUGAR 1KG (#1417)

$3.50

Out of stock

PINK HIMALAYAN SALT (FINE GRAIN) 300G (#64653)

$7.20

Out of stock

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00

Out of stock

TAPIOCA STARCH (TAPIOCA FLOUR) 500G (#9863)

$2.50

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60

Out of stock

BLACK SESAME 250G (#10683)

$4.10

PARMESAN GRATED CHEESE 100G (#101932)

$8.40

Instructions

**Method Korean Mochi Bread:**
1. Sift the bread flour, mix with milk, sugar, and salt.
2. Melt the butter in a cooking pan.
3. On slow heat, pour in the mixture until it reaches a thick texture.
4. Turn off the heat, add in the tapioca flour to form a fine dough.
5. Add in the egg slowly until the texture is smooth.
6. Add in black sesame and parmesan cheese.
7. Pipe in 80g portions and sprinkle with parmesan cheese.
8. Bake in 180°C for 25-30 minutes.

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