The Chewy, Golden Brown Korean Mochi Bread I Can't Stop Baking
Chewy Korean Sesame Mochi Bread by Herman Huang, black sesame gives it a nice pop
Baker and influencer, Herman Huang, finds a lot of inspiration during his travels through Vietnam. He presents here his Korean Sesame Mochi Bread recipe. Thanks to tapioca starch (or tapioca flour), these delectable bites of mochi bread are chewy or QQ in texture. Please have a piping bag ready. If you’re a cheese lover, try adding a handful of shredded or grated cheese to the dough mixture. Enjoy! - Kat Lieu
How To Store
The absolute best way to enjoy Korean Sesame Mochi Bread is on the same day it is baked. The textural contrast is at its peak.
Short-Term Storage (Up to 2 Days)
Cool Completely: Let the bread cool completely on a wire rack. This prevents steam from getting trapped and making the exterior soggy.
Airtight at Room Temp: Place the cooled mochi bread in a single layer in a rigid, airtight container. Do not stack them, as this can squish them. If you must stack them, place a sheet of parchment paper between layers to help prevent sticking.
Store in a Cool, Dry Place: Keep the container in away from sunlight or heat.
To Re-crisp: If the exterior has softened after a day, you can reheat it in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes. This will wonderfully restore the crispy exterior and soft, warm interior. The microwave is not recommended as it will make it gummy.
Longer-Term Storage (1-2 Months)
Freezing is highly recommended if you need to store it for more than two days. It preserves the texture better than refrigeration.
Cool Completely: Let the bread cool completely after baking.
Freeze: Place the mochi bread in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from sticking together.
Freezer Bag/Container: Transfer the frozen bread into a heavy-duty freezer bag or a freezer-safe airtight container. Squeeze out all excess air. Freeze for up to 1-2 months.
To Reheat from Frozen:
Oven/Toaster Oven (Best): Bake from frozen at 350°F (175°C) for 5-10 minutes, or until warmed through and crispy on the outside. Every baking/toaster appliance is different so just use this as a guide and play around with the settings. :)
Happy Baking! - Sharon Hsu (@SparkleCakerie)
Korean Sesame Mochi Bread
Ingredients
Instructions
Notes:
The dough texture is perfect when it can fall down in V letter form under the spatula while lifting it.
About the baker
Herman is an Indonesian living in Quebec City Canada. He is a breakfast cook and has passion in cooking and baking all kind of cuisines. He often makes Asian food at home, especially Vietnamese dishes as he loves to cook for his partner, a Vietnamese. Herman loves everything about this country, Vietnam.
