There were a lot of talks about the Mochi Breads from Sun Moulin Bakery in Singapore recently. These mochi breads are made using the Mochi Bread Flour Premix (only readily available in Hong Kong and Taiwan at present time), so it is hard to bake these at home without access to this flour premix.
A challenge was put up by Precious Moments at Gina’s Kitchen Capers Forum to re-create the taste of these little morsels without using the flour premix. As I’m here in Australia, it is impossible for me to go and buy the Mochi Breads for a taste test. After confirming with those who have actually tasted the Sun Moulin’s Mochi Breads in Singapore, the consensus was that they should be crispy on the outside and chewy like mochi inside.
So here’s my trial version of the mochi breads, they are crispy on the outside and chewy on the inside but they must be served within a couple of hours after baking to keep this texture. I suspect the real Mochi Breads from Sun Moulin would have included improver or other additives in the mix to keep the crispy outside texture longer and also to get that fine texture inside (only my suspicion though, so don’t quote me please). But hey, my mock version doesn’t have additives so a little inconvenient of having to finish them within a couple of hours is better than consuming artificial additives, right? I’m still waiting for confirmation (for those who have tasted the real ones to try out and let me know) if my mock version is anywhere near to the texture of the real Mochi Breads from Sun Moulin, but for the moment my recipe is stored here for future references.
Makes approx. 10-12 mochi balls
100g glutinous rice flour
50g tapioca starch
50g caster sugar
1 teaspoon treacle (molasses)
125ml (1/2 cup) boiling water, adjust as necessary
30g pasta topping (powdered parmesan cheese)
This is the powdered parmesan cheese I used.
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Mix glutinous rice flour, tapioca starch and sugar together. Add treacle, stir to roughly mix in.
3. Slowly pour about 70-80ml of the boiling water to mix in until a dry stiff dough forms. Then gradually add just enough remaining boiling water to obtain a pliable dough (I added just under 100ml of boiling water in total).
4. Add powdered cheese and oil and knead in well.
5. Divide the dough into about 10 to 12 equal pieces. Form into balls and place on a lined baking tray.
6. Bake for about 20 minutes, or until golden brown. Serve warm because these mock mochi breads will lose its crispiness and turn hard when cold.
Texture: Crispy outside and chewy inside
Consume: Best when still warm
Storage: Not suitable
Recipe References: –