mochi bread

Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.

Korean Mochi Bread (Black Sesame)

milk

unsalted butter

sugar

salt

vanilla extract

all-purpose flour ((about ¼ cup, spooned & leveled))

tapioca flour ((roughly 1 cup + 1 TBSP))

egg (, beaten)

1½ Tablespoon black sesame seed (, toasted)

Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.

In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*

Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.*If your mixture doesn&#039;t seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*

After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it&#039;s warm to the touch.

Once the dough has cooled, add the beaten egg in 3 additions and incorporate the egg completely with a spatula before adding the next. After each addition of eggs, check the consistency of the dough. A proper dough will flow slowly like thick batter, looks slightly translucent, and forms a triangular shape when it breaks off. *Depending on your flours and humidity of your environment, you may or may not need the entire egg. Sometimes you may even need more than 1 egg. Check out the post for picture reference.*

After the dough is at its proper consistency add the toasted black sesame seeds. Fold the mixture to evenly disperse the sesame seeds. Transfer the dough to a piping bag fitted with a round piping tip. *Piping tip is optional, but we found that it does help with keeping the mochi breads&#039; shape more even. However, feel free to just cut the piping bag and use it as is, if you don&#039;t mind a little lopsided-ness.*

Pipe the dough out into a 1½ inch wide dome, about 1 inch in height. Keep each piping about 1 inch apart to accommodate for some puffing up when baking. Dip your finger into some cold water and dab the tips of each dough dome to round it off.

Bake the mochi breads for about 25 to 30 minutes or until it turns slightly golden brown. Let cool for a few minutes and enjoy!

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Korean Mochi Bread (Black Sesame)

Top 1 mochi bread recipes from across the web

The most viewed mochi bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Mochi Bread (Black Sesame)

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