Cheesy Korean Mochi Bread Recipe

Introduction

Cheesy Korean Mochi Bread is a delightful fusion of chewy texture and rich cheese flavor that’s perfect for snack time or a light meal. This easy-to-make bread combines glutinous rice flour with savory cheeses and optional green onions for an irresistible treat.

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 the 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 looks like small pellets.
4. Step 4: Pour in the beaten egg and mix thoroughly until a cohesive dough forms.
5. Step 5: Fold in the grated Parmesan, cheddar cheese, and chopped green onions (if using) evenly into the dough.
6. Step 6: Lightly dust your work surface and hands with glutinous rice flour. Shape the dough gently into a flat disc.
7. Step 7: Cut the disc into 8 wedges, then roll each wedge into a small ball.
8. Step 8: Place the dough balls on a parchment-lined baking sheet, spacing them slightly apart.
9. Step 9: Bake for 18-20 minutes, until the tops crack and the bread turns lightly golden.
10. Step 10: Remove from the oven and let cool slightly before serving.

Tips & Variations

• Use sharp cheddar for a more pronounced cheesy flavor or swap Parmesan for Pecorino Romano for a different tang.
• Add finely chopped herbs like chives or parsley for a fresh twist.
• Dust hands with extra glutinous rice flour if the dough feels too sticky while shaping.
• Try stuffing each dough ball with a small cube of cheese before baking for a gooey center.

Storage

Store leftover mochi bread in an airtight container at room temperature for up to 2 days. To keep them soft, reheat gently in a microwave for 15-20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes this bread chewy?

The use of glutinous rice flour gives the bread its signature chewy, mochi-like texture that sets it apart from traditional wheat-based breads.

Can I use non-dairy milk instead of whole milk?

Yes, you can substitute whole milk with non-dairy alternatives like almond or soy milk, though it may slightly alter the flavor and texture.

Cheesy Korean Mochi Bread Recipe

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4.6 from 136 reviews

Cheesy Korean Mochi Bread is a delightful fusion of chewy, soft mochi texture with savory, melted cheeses and optional fresh green onions. This baked treat combines glutinous rice flour with Parmesan and cheddar cheese, resulting in a unique, satisfying bread that’s perfect for snacking or serving alongside meals. Easy to make and baked until golden with a crackled surface, these mochi bread balls are a delicious twist on traditional Korean baked goods.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 grams glutinous rice flour
• 5 grams salt
• 30 grams grated Parmesan cheese
• 45 grams grated cheddar cheese

Wet Ingredients

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

Optional Garnish

• 1/3 cup finely chopped green onions

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the mochi bread.
2. Mix dry ingredients: In a mixing bowl, combine glutinous rice flour and salt, ensuring they are well blended.
3. Add liquids and form pellets: Pour in the milk and olive oil to the dry mixture and stir with a spoon or mixer until the mixture looks like small pellets or coarse crumbs.
4. Incorporate egg: Add the slightly beaten egg to the bowl and mix thoroughly until the dough forms a cohesive ball.
5. Add cheese and onions: Stir in the grated Parmesan and cheddar cheeses along with the optional chopped green onions evenly into the dough using a spatula or spoon.
6. Shape the dough: Lightly dust your work surface and hands with glutinous rice flour, then shape the dough gently into a round disc.
7. Divide and roll: Cut the dough disc into 8 equal wedges and roll each wedge into a ball shape.
8. Bake: Arrange the dough balls on a parchment-lined baking sheet and bake for 18 to 20 minutes, until you notice cracks appearing on the surface and the bread turns lightly golden.
9. Cool and serve: Let the mochi bread cool slightly before serving to enjoy their chewy and cheesy goodness.

Notes

• Using glutinous rice flour is essential to achieve the characteristic soft and chewy texture of mochi.
• You can substitute light olive oil with other neutral oils, but olive oil adds subtle flavor.
• The combination of Parmesan and cheddar cheese enriches flavor, but you can experiment with other cheeses if preferred.
• If omitting green onions, the bread will still be delicious but less aromatic and fresh.
• Ensure not to overbake to keep the bread soft and chewy; appearance of cracks and light golden color is your indicator.
• Make sure your oven is well preheated for even baking.

Keywords: Korean mochi bread, cheesy mochi bread, glutinous rice flour bread, baked mochi recipe, Korean baked treats, cheesy bread recipe