Korean Sesame Mochi Bread

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This topic contains 3 replies, has 2 voices, and was last updated by  georgia 6 years, 10 months ago.

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    I looove these. Please teach us how to make these out of scratch? :) They're usually out of stock by the time I get to my nearest Korean market.

    Your fan,





    Here is a recipe that you can try while waiting for Maangchi's.


    Baked mochi

    (aka korean bread as proclaimed by that young boss of Queen baking supply )

    What you need

    180gm Japanese mochi powder

    20gm bread flour

    6gm milk powder (full cream preferred)

    2gm salt

    40gm shortening

    20gm egg

    20gm veg oil

    160gm water

    2 tsps black sesame seeds

    Measure and mix everything in yr mixer (i used the dough hook with my KA mixer) for abt 5mins till everything is evenly combined.

    Pipe onto baking tray and bake @180C for 20mins.

    This is another recipe.


    Ingredients: (12 pieces of 40g each)

    250g Korean QQ Mochi Bread Premix (This sounds like the mochi powder from the above recipe)

    33g bread flour

    6g skim milk powder

    75g egg (lightly beaten)

    20g black sesame seeds

    6g light soy sauce

    90g water/milk (I used water)

    50g melted butter (I used butter at room temperature)


    1. Mix everything together in the mixer or bread maker except black sesame seeds and butter. Let it mix/knead for 2 minutes. Add in the black sesame seeds and mix/knead for another 2 minutes. Add in the melted butter and mix/knead for a further 3 minutes. ** (I made a mistake here, I did not use melted butter. I used butter at room temperature).

    2. Rest the dough for 15 minutes. Divide dough into 40g each and shape them into round balls. Place the shaped dough on a lined tray.

    3. Bake at 180C for 5 minutes, then spray with some water. Bake for another 5 minutes and spray with water again. Turn off the upper heat, with only the lower heat bake for 10 – 15 minutes (beware of getting the bottoms burnt). Turn the baking tray around. Switch on the upper heat and off the lower heat, bake for another 10 – 15 minutes.

    4. Best eaten when hot and crispy.

    [attachment=4771,366] [attachment=4771,367]



    Oh, thank you! I can’t wait to try that. Thanks so much.




    If you try the recipe with just the plain rice mochi then you will need to add some baking powder.

    The packaged sesame bread mix has baking powder in it already so if you can’t find the packaged mix, then use some baking powder in the recipe. I think about a teaspoon should be good.

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