Cheesy Korean Mochi Bread Recipe
Cheesy Korean Mochi Bread is a delightful fusion of chewy mochi texture with savory cheeses, resulting in soft, golden bread balls that are perfect as a snack or appetizer. Infused with glutinous rice flour and a blend of Parmesan and cheddar cheeses, these bread balls offer a unique, chewy bite with a mild cheesy flavor, enhanced optionally by fresh green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 bread balls 1x
- Category: Bread
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
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 Flavorings
- 30 grams grated Parmesan cheese
- 45 grams grated cheddar cheese
- 1/3 cup finely chopped green onions (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the bread.
- Mix dry ingredients: In a mixing bowl, combine the glutinous rice flour with the salt.
- Add liquids and blend: Pour in the milk and light olive oil to the flour mixture. Stir with a spoon or mixer until the mixture forms small pellet-like pieces.
- Incorporate the egg: Add the beaten egg to the bowl and mix thoroughly until a smooth, pliable dough is formed.
- Add cheeses and green onions: Fold in the grated Parmesan and cheddar cheeses, along with the chopped green onions if using, ensuring they are evenly distributed throughout the dough.
- Shape the dough: Lightly dust your work surface and hands with glutinous rice flour to prevent sticking. Gently shape the dough into a single disc.
- Divide dough: Cut the dough disc into 8 even wedges, then roll each wedge into a round ball with your hands.
- Bake: Place the dough balls on a baking sheet lined with parchment paper. Bake for 18-20 minutes until you notice characteristic cracks on the surface and a light golden color develops.
- Cool and serve: Allow the mochi bread to cool slightly before serving to enjoy the chewy texture and cheesy flavor at its best.
Notes
- Dusting the work surface and hands with glutinous rice flour is essential to prevent the sticky dough from clinging.
- You can omit green onions if you prefer a milder cheese flavor or wish to keep the bread plain.
- Serve warm for the best chewy texture and melted cheese taste.
- These bread balls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat gently in the oven or microwave to restore the chewy texture before serving.
Keywords: Korean mochi bread, cheesy mochi bread, glutinous rice flour bread, Korean snack, cheesy snack bread, mochi bread recipe
Find it online: https://tastybynova.com/cheesy-korean-mochi-bread-recipe/
