Name: Cheesy Korean Mochi Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
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)

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Introduction

Cheesy Korean Mochi Bread is a delightful treat combining the chewy texture of mochi with savory cheese flavors. This simple recipe yields soft, golden bites perfect for snacking or serving alongside a meal.

Seven round Korean mochi breads are closely placed on a white marbled surface, showing their cracked, pale golden crusts with a slightly rough texture. The bread is soft with a light beige to off-white color, and a few pieces include small green chive bits embedded into the surface, adding a touch of green contrast. The breads have a slightly irregular, handmade look with subtle color variations and a puffy, chewy appearance. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the glutinous rice flour and salt.
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.
Step 4: Pour in the beaten egg and mix thoroughly until a dough forms.
Step 5: Fold in the grated Parmesan, cheddar cheese, and green onions if using, stirring well to incorporate evenly.
Step 6: Lightly dust your work surface and hands with glutinous rice flour. Shape the dough into a disc.
Step 7: Cut the dough disc into 8 wedges, then roll each wedge into a smooth ball.
Step 8: Place the dough balls onto a baking sheet lined with parchment paper.
Step 9: Bake for 18 to 20 minutes, until the bread shows cracks on the surface and turns lightly golden.
Step 10: Allow the mochi bread to cool slightly before serving.

Tips & Variations

For an extra cheesy flavor, sprinkle additional shredded cheese on top of the dough balls before baking.
Try adding a pinch of garlic powder or sesame seeds to the dough for a different savory twist.
If you prefer a softer texture, avoid overbaking and check the bread a few minutes earlier.
Green onions are optional but add a nice fresh flavor—try chives or scallions if preferred.

Storage

Store leftover mochi bread in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days and reheat in a toaster oven or conventional oven to restore their chewiness. Avoid microwaving for extended periods to prevent sogginess.

How to Serve

The image shows nine pale yellow dough balls arranged with space between them on white parchment paper. Most dough balls have a smooth, slightly cracked surface with light beige patches, while two balls near the center contain small green herb pieces on top, adding a touch of color. The dough balls are evenly spaced in a grid-like pattern on the parchment, which rests on a white marbled surface. The lighting is soft and natural, highlighting the texture and color of the dough clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is glutinous rice flour?

Glutinous rice flour is a finely ground flour made from sticky rice, not containing gluten despite the name. It gives mochi bread its characteristic chewy texture.

Can I use other types of cheese?

Yes, you can substitute Parmesan or cheddar with other cheeses like mozzarella, gouda, or a sharp white cheddar to vary the flavor profile of your mochi bread.