Description
Cheesy Korean Mochi Bread is a delightful fusion of chewy mochi texture with savory cheese flavors. Made with glutinous rice flour and a blend of Parmesan and cheddar cheeses, this bread is soft, slightly sweet, and perfectly cheesy, baked to a light golden perfection. Its unique chewy bite and cheesy aroma make it an irresistible snack or accompaniment to any meal.
Ingredients
Scale
Dough
- 200 grams glutinous rice flour
- 5 grams salt
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the mochi bread.
- Combine Dry Ingredients: In a mixing bowl, add the glutinous rice flour and salt. Mix them together to distribute the salt evenly.
- Add Wet Ingredients: Pour the whole milk and light olive oil into the flour mixture. Mix with a spoon or mixer until the mixture resembles small pellets, indicating it’s starting to come together.
- Incorporate the Egg: Add the slightly beaten egg to the bowl and beat or mix until it is fully incorporated and a cohesive dough forms.
- Add Cheese and Green Onions: Fold in the grated Parmesan, grated cheddar cheese, and chopped green onions if using. Stir them thoroughly into the dough with a spatula or spoon.
- Shape the Dough: Dust your work surface and hands with glutinous rice flour. Lightly shape the dough into a disc to make it easier to portion.
- Divide and Roll: Cut the dough disc into 8 equal wedges. Roll each wedge into a smooth ball using the flour-dusted hands to prevent sticking.
- Bake: Place the dough balls on a parchment-lined baking sheet, spacing them apart. Bake in the preheated oven for 18-20 minutes, or until cracks appear on the surface and the bread turns lightly golden.
- Cool and Serve: Remove the bread from the oven and let them cool slightly before serving to enjoy the full chewy and cheesy texture.
Notes
- Dusting the surface and hands with glutinous rice flour prevents the dough from sticking and makes shaping easier.
- Feel free to omit the green onions or replace them with finely chopped herbs for a different flavor profile.
- Use freshly grated cheeses for better melting and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat gently in the oven or toaster oven to restore softness and chewiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Korean
Keywords: cheesy mochi bread, Korean bread, glutinous rice flour bread, cheesy snack, mochi texture bread
