Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness in each bite.
I recently came upon Korean mochi bread when scrolling through Instagram trying to find inspiration on Korean treats to make. One of the goodies I came across were the Korean mochi breads! I have never heard of them until now, but apparently they are a very popular and common pastry in Korean bakeries.
These Korean mochi breads are crispy on the outside and chewy on the inside. They're speckled with black sesame seeds throughout, which gave them a very nice, mellow, nutty flavor. And the cutest part?! They are sometimes called dino eggs because of the slightly flaky texture on the crust, along with the black specks of black sesame. Isn't that just adorable!
Using the pâte à choux method
We've tested different ways to recreate this Korean mochi snack and the pâte à choux method is by far the easiest, if making the Korean mochi bread from scratch.
- Heat the milk, butter, sugar, and salt over medium heat, stirring occasionally until all melted.
- Take it off the heat, add the flavoring, and sift in the all purpose flour. Whisk vigorously until the mixture thickens and is as smooth as possible. Some small lumps are okay.
- Add the tapioca flour and fold everything together until no more dry flour is visible. The dough will be much stiffer by now. Let the dough cool till it's warm to the touch.
- Add the beaten egg is small additions and incorporate thoroughly before adding more. The entire egg may or may not be needed depending on the brand of ingredient you're using and your environment's humidity. Sometimes you may even need more than 1 large egg.
- The dough is ready when it flows slowly, looks slightly translucent, and forms a triangular shape when it breaks off. Having the dough a little thicker or thinner will not affect the texture of the Korean mochi bread too much. However, it will determine how tall and round the mochi breads will turn out.
Dab the tips of each dough with cold water
Like making pâte à choux pastries, it is highly recommended that you dab the tips of each piped dough mount with some cold water. This will flatten the hook that's usually created when piping and prevent the tips from burning while baking.
Mochi by texture
Although this black sesame Korean mochi bread is called "mochi" bread, it's not actually made of glutinous rice flour. Rather, it's made of mostly tapioca flour, which produces a similar chewy texture as mochi.
Since the Korean mochi breads are made of mostly tapioca, it is important that you use a good quality tapioca flour. We tried a couple of different brands, and we both decided that we prefer the Dragonfly brand and the Rooster brand. These two brands didn't have that weird tapioca flavor, which taste really prominent since these mochi breads are quite subtle in flavor.
All-purpose flour or bread flour
We've tested with both all-purpose flour and bread flour, and the result is not noticeably different. So feel free to substitute the 35 grams of all-purpose flour for bread flour if you wish.
Is Korean mochi bread dairy free?
This recipe is not dairy free, however, it is absolutely possible to make it dairy free. Simply switch the the unsalted butter for coconut oil or a neutral oil and switch the milk out for a dairy free milk, like coconut milk. But because dairy free milks tend to be a bit thicker than regular whole milk, I recommend diluting your milk alternative with some water.
If you're looking for other Korean snacks and treats, check these out:
- Sweet Potato Mochi Pancake/ Hotteok
- Korean Cream Cheese Garlic Bread
- Korean Sausage Bread
- Tteokbbokki (Korean Spicy Rice Cake)
If you’ve made this recipe or any recipe from our blog, please tag us on Instagram @two_plaid_aprons! We would love to see your creations! It absolutely makes our day! 🥰
Korean Mochi Bread (Black Sesame)
- Preheat the oven to 350°F and prepare a sheet pan lined with parchment paper.
- In a saucepan, combine the milk, butter, sugar, and salt. Bring it to a simmer over medium heat while stirring occasionally. *DO NOT scorch the milk.*
- Once the mixture comes to a simmer, take it off the heat and stir in the vanilla. Immediately sift in the 35 grams of all-purpose flour and whisk the mixture until it thickens to a baby food consistency and becomes as smooth as possible. Some small lumps are okay.*If your mixture doesn't seem to thicken, the milk mixture was probably not hot enough. Simply place the mixture over medium or medium low heat and whisk constantly until the mixture thickens.*
- After the all-purpose flour have been incorporated, add the tapioca flour and fold everything together until no more dry flour is visible. The dough will become quite stiff and thick. Let the dough cool until it's warm to the touch.
- Once the dough has cooled, add the beaten egg in 3 additions and incorporate the egg completely with a spatula before adding the next. After each addition of eggs, check the consistency of the dough. A proper dough will flow slowly like thick batter, looks slightly translucent, and forms a triangular shape when it breaks off. *Depending on your flours and humidity of your environment, you may or may not need the entire egg. Sometimes you may even need more than 1 egg. Check out the post for picture reference.*
- After the dough is at its proper consistency add the toasted black sesame seeds. Fold the mixture to evenly disperse the sesame seeds. Transfer the dough to a piping bag fitted with a round piping tip. *Piping tip is optional, but we found that it does help with keeping the mochi breads' shape more even. However, feel free to just cut the piping bag and use it as is, if you don't mind a little lopsided-ness.*
- Pipe the dough out into a 1½ inch wide dome, about 1 inch in height. Keep each piping about 1 inch apart to accommodate for some puffing up when baking. Dip your finger into some cold water and dab the tips of each dough dome to round it off.
- Bake the mochi breads for about 25 to 30 minutes or until it turns slightly golden brown. Let cool for a few minutes and enjoy!