Corner Café

March 25, 2008

Mock Mochi Breads

Filed under: Breads & Quick Breads — SeaDragon @ 9:09 pm
Tags: , ,

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)
20ml oil

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:



  1. seadragon

    i found this recipe here and i think her bread looked great, just like the ones from premix.

    i tried it but mine did not puff

    Comment by lily ng — August 19, 2008 @ 1:27 am | Reply

  2. I think you have to add a leavnening agent like maybe a 1/4 tsp of baking powder and/or some yeast, 1/4 tsp of yeast. Let it sit before putting it in the oven for about 1/2 hour which will cause everything to puff up and rise. Spray it down with a touch of misted water and then bake. That’ll give you a crackly texture on the outside. If you puff they up like that, they should be double the volume but mostly air. They should keep really well. A 10 sec nuke job in the microwave should revive them from the freezer.

    Comment by Jeremy — September 27, 2008 @ 7:39 am | Reply

  3. HELLO

    I think the japanese cheese mochi you meant is the brazilian Pão de Queijo!! it really looks and tastes similar! plus they have no fermented taste in it so I dont think it includes yeast.. maybe you can try out this recipe!

    Pão de Queijo (found this off somewhere!! can’t remember!)

    yield: 20-30 rolls, depending on size
    source: adapted from Valentina and other online sources

    4 cups (500g) tapioca starch (aka polvilho, yuca, manioc or cassava flour/starch)
    1 1/2 teaspoons salt
    1 1/2 cups (375ml) milk
    1/2 cup (115g/125ml) unsalted butter or vegetable oil (oil is traditional, butter gives more flavor)
    2 eggs, at room temperature
    7oz (200g) finely-grated parmesan cheese

    In the bowl of your heavy-duty stand mixer* combine the salt and tapioca starch. In a saucepan combine the milk and butter and bring to a boil, stirring occasionally to prevent scorching. Fit your mixer with the paddle attachment, turn on medium-low, and begin drizzling in the hot milk mixture. At first it will all clump up, but keep drizzling in, stopping and scraping down the bowl and paddle as necessary, until it comes together and forms a smooth, thick, gluey dough. Beat for a minute or two, then turn the mixer off, cover the bowl with a cloth and let rest for 15 minutes, or until just warm to the touch.

    Preheat the oven to 425F/210C. When the dough has cooled down a bit, turn the mixer to medium speed and add the eggs one by one. When they are completely incorporated add the cheese and mix for another minute. The dough should have the sticky, stretchy consistency of spent chewing gum. It shouldn’t be firm enough to roll into balls, but it should be firm enough to hold its shape on a spoon. Add a bit more starch or a splash more milk if needed.

    Line two large baking sheets with parchment paper. Using a well-greased spoon (or a couple of spoons, or a spoon and your hands – whatever works), drop mounds of dough about the size of unshelled walnuts onto the sheets, spacing them at least an inch (2.5cm) apart. Don’t worry if they are not perfectly shaped, or if the surfaces are not smooth – in the heat of the oven the irregularities will melt away. Bake them for about 20-25 minutes, rotating the baking sheets halfway, until they’ve puffed up nicely and are golden brown in spots. Remove immediately to cooling racks and allow them to cool slightly before eating. The recipes say to enjoy them warm, but I liked them at room temperature as well – the texture is slightly different but still very good.

    (*I don’t think I’d trust a handheld mixer to confront this sticky, viscous dough and survive, but it can be mixed by hand in a large bowl with a sturdy spoon – just be prepared for a good workout!)

    I hope you can try this!!

    Comment by seri — February 24, 2009 @ 2:35 am | Reply

    • seri,
      Thanks for sharing the recipe. The Japanese version is based on Pão de Queijo, but I think the Japanese version contains glutinous rice flour, as in the name ‘mochi’.

      Comment by SeaDragon — February 26, 2009 @ 8:59 pm | Reply

  4. I’ve always been curious about the taste of mochi bread, but the other day, I found a premix packet/sesame glutinous bread mix at a korean grocery store on Lonsdale St. Finally have a chance to see what all the hype was about.

    Comment by Fei — November 12, 2010 @ 2:36 am | Reply

    • Oh, good, let us know how it tastes. I might have to go and search it out too…

      Comment by SeaDragon — November 14, 2010 @ 2:14 pm | Reply

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