When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread..
I have heard so much about this Mochi bread and in fact, I have never try the bread before. But looking at the pictures in the internet, I knew it is not the same as Brazilian Cheese Bread..
I knew this is a trendy bake and most recipes in the net will need to buy Mochi bread premix.. I am rather doubtful about the need to to buy such premix since it is a Mochi bread literally translated as bread made from glutinous rice flour.
Mochi is a Japanese term for sweet rice or glutinous rice. As per Oxford Dictionary, Mochi is a short-grained, sweet, glutinous rice with a high starch content, used in Japanese cooking.(Source: http://www.oxforddictionaries.com/definition/english/mochi).
Japanese do have glutinous rice flour called Mochiko flour and Shiratamako flour. On the other hand, Korean also have its version of glutinous rice flour called Chapssalgaru 찹쌀가루. If you looked at this website on Korean cooking ingredients: you will see that all the three types of glutinous rice flour were discussed in the same post. : Sweet rice flour – Chapssalgaru 찹쌀가루 .
If Mochiko or Chapssalgaru is equivalent to our glutinous rice flour or sticky rice flour, Asians in general should be very well versed with this ingredient as it had been used in many of our steamed cakes like red tortoise kuih and nonya kuihs.
I have found this Korean website that provide 2 homemade Mochi bread recipes, one uses Mochiko flour but another one called for the use of Mochi Bread Premix .. After analysing their ingredients and on the assumption that Mochiko flour is the same as our glutinous flour, I proceed to test the recipe that I summarized from these 2 recipes.
I am very happy with the outcome. It fits with the description of what most bloggers who used the premix in their preparation have described: Crusty on the outside, chewy in the inside full of black sesame flavour. However, I do not wish to guarantee you that it taste exactly like the premix as I have never taste it before.. I will leave it to readers to decide if this look like those that you have prepared from the pre-mix and give it a chance. If yes, you will save some money by preparing this from scratch since glutinous rice flour is very economical when compared to the Mochi bread premix.
WHAT IS REQUIRED
Recipe adapted from : Korean Sesame Mochi Bread
Servings: Prepared about 12 Mochi buns
180 grams of glutinous rice flour
20 grams of bread flour （optional)
10 grams of milk powder
120 grams of milk
60 grams of vegetable oil
20 grams of roasted black sesame seeds
1 tablespoon of light soya sauce or 1 teaspoon of black sesame powder (for colouring) (optional)
1 egg (optional) and can be substituted with 30 grams water
Pinches of salt
* bread flour make the glutinous rice flour less springy and it is optional if you are looking for gluten free recipes. If you want very chewy mochi bread, omit egg and bread flour use 100% glutinous rice flour. It will be much chewier.
STEPS OF PREPARATON
Pre-heat the oven to 180 degree Celsius.
In a pot, place milk, vegetable oil, light soya sauce and salt. Bring to boil. Once it boils, add in glutinous rice flour, milk powder and bread flour. Off the heat and stir until it form a dough. Don’t worry it looks dry as eggs will be added later. Transfer the crumbly dough to the whisking bowl of a standing mixer and crack the egg.
Beat until smooth, add in black sesame seeds and beat until well combined. If the dough is overly sticky, add glutinous rice flour tablespoon by tablespoon. Transfer the sticky dough in a work surface flour with glutinous rice flour, divide equally into 12 balls (about 40 grams each), pat your hands with some flour and shape it round. Bake in the pre-heated oven of 180 degree Celsius for 20 minutes or until golden brown. To ensure even colour distribution, turn the tray after 10 minutes interval. If you want the crust to be even more crispy, you can spray some water mist on the buns before sending in to the oven. Best served warm as a snack.
Another gluten free “bread” (if you omitted the 20 grams bread flour) for readers to try out. Frankly speaking, I like the bread for its crispy crust, springy interior texture and simple sesame taste.. It is definitely a good snack for one to munch on..
Hope you like the post today. Cheers and have a nice day.
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