Authentic home cooking from Vietnam, with US measurements. 
Korean Mochi Bread Copycat (Vegan Version Available)
I stumbled upon a Korean recipe on a blog. This delicious bread has a crispy crust and a soft, fragrant sesame filling that's unforgettable!
Korean Mochi Bread Copycat (Vegan Version Available)
I stumbled upon a Korean recipe on a blog. This delicious bread has a crispy crust and a soft, fragrant sesame filling that's unforgettable!
Open in Cookpad AppSteps
- 1
In a small pot, bring the milk, cooking oil, soy sauce, and salt to a boil. Turn off the heat. Add the glutinous rice flour, milk powder, and bread flour, and stir well.
- 2
Transfer to a surface and knead with 1 egg until the mixture is no longer sticky. Mix in the toasted sesame seeds. (If the mixture is sticky, add more glutinous rice flour.)
- 3
Divide the dough into 12 portions (about 1.4 ounces each). I used half the recipe, so I made 6 portions. Shape into balls. Spray the dough with water before baking for a crispy crust.
- 4
Bake at 350°F for 20-30 minutes. Rotate the bread every 10 minutes for even baking. Spray the crust with water two more times for a thin, crispy finish, with 10-minute intervals between sprays.
- 5
The finished bread should have a crispy crust and a soft, delicious interior.
- 6
I used Maggi soy sauce! Feel free to use any brand you like!
- 7
Note: For a vegan version, replace milk with soy milk, milk powder with coconut milk powder, and omit the egg, adding enough soy milk to keep the dough from drying out.
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