Mochi bread (麻波波糬), is a no-flour type of bread, made with glutinous rice and tapioca starch, which give them a chewy bouncy texture.
There are a lot of version, some flavored with cheese, chocolate, green tea and some stuffed with dried berries and fruits.
My favourite is definitely the cheese mochi bread.
Any type of grated cheese can be used instead of parmesan. To get the best quality and taste for these mochi breads, I used a block of parmigiano reggiano and finely grated them.
This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.
Adapted from beanpanda
110g glutinous rice flour
15g tapioca starch
30g grated parmesan cheese
1/2 tsp salt
35g melted butter
60ml whole milk
How to make mochi bread:
- Preheat oven to 170C. Line a baking sheet with parchment paper.
- In a medium bowl, sift together glutinous rice flour and tapioca starch. Combine with grated cheese and salt. Set aside.
- In a mixing bowl, whisk egg, melted butter and milk. Gently fold in flour mixture using a spatula.
- Divide into equal pieces, shape into rounds and place on prepared baking sheet spacing each apart.
- Bake in 160C for 20 minutes, or until puffed up and golden brown. Let sit on wire rack to cool completely.
With all my love <3