Korean Sesame Mochi Bread Recipe

Introduction

If you’re looking for a crispy yet chewy treat, Korean Sesame Mochi Bread is a must-try! This unique bread combines the soft, stretchy texture of mochi with a light, golden crust, creating an irresistible bite. Unlike traditional bread, which uses wheat flour and yeast, mochi bread relies on glutinous rice flour and tapioca starch, making it naturally gluten-free and delightfully bouncy.

What makes this bread even better is the rich, nutty flavor of black sesame seeds. When toasted, these tiny seeds release a deep aroma that perfectly complements the subtle sweetness of mochi bread. Whether you’re enjoying it as a snack, breakfast, or dessert, this easy-to-make bread is perfect for any occasion.

In this guide, you’ll learn:
What makes Korean Sesame Mochi Bread different from regular bread
The essential ingredients for the best chewy texture
Step-by-step instructions to bake it at home
Storage tips, variations, and common mistakes to avoid

Ready to make this delicious chewy and crispy mochi bread at home? Let’s get started!

Part 1: Understanding Korean Sesame Mochi Bread

What is Korean Sesame Mochi Bread?

Korean Sesame Mochi Bread is a unique baked good that combines the chewy texture of mochi with the light crispiness of bread. Unlike traditional bread, which relies on wheat flour and yeast, mochi bread is made with glutinous rice flour and tapioca starch, giving it an elastic, bouncy bite.

This bread is inspired by Korean chapssal-ppang (찹쌀빵), a popular bakery item in South Korea. It shares similarities with Japanese and Taiwanese mochi bread but has a nutty twist with black sesame seeds, enhancing both flavor and texture.

Why is Mochi Bread Different from Regular Bread?

The biggest difference lies in ingredients and texture:

Feature	Mochi Bread	Regular Bread
Flour Base	Glutinous rice flour, tapioca starch	Wheat flour
Texture	Chewy, stretchy, slightly crispy	Soft, fluffy, airy
Leavening Agent	Baking powder (no yeast)	Yeast (fermentation)
Gluten-Free?	Yes	No
Flavor	Slightly sweet, nutty (sesame)	Varies (sweet, savory, or plain)

Since it doesn’t contain gluten, mochi bread doesn’t rise like traditional bread. Instead, it develops a light, airy texture with a crisp crust, thanks to the starches in the flour blend.

The Role of Black Sesame in Mochi Bread

Black sesame seeds are an essential ingredient in this bread, offering:
✔ A rich, nutty taste that complements the mild sweetness of the dough.
✔ Aromatics that deepen when toasted, giving the bread more complexity.
✔ Nutritional benefits, such as calcium, iron, and antioxidants.

By adding toasted black sesame seeds, this bread gains a bold flavor and slight crunch, making it even more irresistible!

Part 2: Essential Ingredients for Korean Sesame Mochi Bread

To achieve the ideal chewy-yet-crispy texture, it’s important to use the right ingredients. Each one plays a crucial role in making Korean Sesame Mochi Bread soft, stretchy, and flavorful.

1. Glutinous Rice Flour – The Key to Chewy Korean Sesame Mochi Bread

• Why it’s important: This is the main ingredient responsible for the bread’s signature chewiness.
• Best type to use: Look for Mochiko (Japanese sweet rice flour) or Shiratamako. In Korean markets, it’s labeled as 찹쌀가루 (chapssal-garu).
• Can I substitute it? No! Regular rice flour will not work because it lacks the necessary sticky, stretchy properties.

2. Tapioca Starch – Adds Elasticity toKorean Sesame Mochi Bread

• Why it’s important: Tapioca starch adds elasticity, helping the bread achieve a bouncy texture and light crispiness.
• Where to find it: Commonly found in Asian grocery stores or labeled as cassava flour in some supermarkets.
• Can I substitute it? Cornstarch or potato starch can be used, but they won’t provide the same stretchiness.

3. Black Sesame Seeds – The Secret to Nutty Korean Sesame Mochi Bread

• Why it’s important: Black sesame seeds add a deep, nutty flavor and subtle crunch.
• How to use them: Lightly toast them in a dry pan for 1-2 minutes before adding them to the dough for extra aroma.
• Can I substitute them? White sesame seeds can be used, but black sesame has a stronger, richer taste.

4. Baking Powder – Helps Mochi Bread Puff Up

• Why it’s important: Since mochi bread does not use yeast, baking powder helps the bread puff up slightly.
• Pro tip: Always use fresh baking powder for the best rise.

5. Sugar – Enhances the Sweetness of Korean Sesame Mochi Bread

• Why it’s important: Sugar enhances the natural flavors of the sesame and balances the starchiness.
• Best type: White granulated sugar works best, but you can use coconut sugar for a richer, caramel-like taste.

6. Egg – Creates a Smooth & Structured Mochi Dough

• Why it’s important: The egg helps create a soft, structured dough while adding a slight richness.
• Can I substitute it? Yes! Use:
  • Flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water)
  • Unsweetened applesauce (¼ cup per egg)

7. Milk – Keeps Korean Mochi Bread Soft & Moist

• Why it’s important: Milk makes the dough smooth and tender.
• Best options: Regular dairy milk works best, but you can substitute with almond, oat, or coconut milk for a dairy-free version.

8. Butter or Oil – Adds Crispiness & Richness to Mochi Bread

• Why it’s important: Butter adds flavor, and oil keeps the bread soft.
• Best options: Use unsalted butter or replace it with neutral oil (like canola or coconut oil) for a dairy-free version.

9. Vanilla Extract – A Flavor Booster for Mochi Bread (Optional)

• Why it’s important: Vanilla rounds out the flavors and enhances the overall taste.

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Pro Tips for Choosing the Best Ingredients for Mochi Bread

✔ Always use glutinous rice flour, NOT regular rice flour!
✔ Toast black sesame seeds for a richer, nuttier taste.
✔ Use fresh baking powder for the best rise and texture.
✔ For a healthier version, reduce sugar or use a natural sweetener.

Part 3: Step-by-Step Instructions to Make Korean Sesame Mochi Bread

Now that we understand the ingredients, let’s go through the step-by-step process to make this delicious Korean Sesame Mochi Bread at home.

1: Preheat the Oven & Prepare Baking Sheet

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or lightly grease it with butter or oil to prevent sticking.

2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the following:
1 ½ cups (180g) tapioca starch
½ cup (60g) glutinous rice flour
½ cup (100g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ cup toasted black sesame seeds

Make sure the dry ingredients are well combined before moving to the next step.

3: Prepare the Wet Ingredients

In a separate bowl, whisk together:
1 large egg
½ cup (120ml) milk (or dairy-free alternative)
2 tablespoons melted butter (or neutral oil)
½ teaspoon vanilla extract

Mix until smooth.

4: Combine Wet and Dry Ingredients

1. Slowly pour the wet ingredients into the dry ingredients while stirring.
2. Mix until the dough comes together—it should be sticky and thick.
3. If the dough is too dry, add 1 teaspoon of milk at a time until it forms a smooth consistency.

5: Shape the Korean Sesame Mochi Bread

1. Lightly grease your hands with oil to prevent sticking.
2. Divide the dough into equal portions (about golf-ball size).
3. Roll each portion into a smooth ball and place them on the baking sheet.
4. Leave space between each piece to allow for slight expansion.
5. Sprinkle extra black sesame seeds on top for added texture and flavor.

6: Bake the Korean Sesame Mochi Bread

• Place the baking sheet in the preheated oven.
• Bake for 20-25 minutes, or until the tops turn light golden brown.
• The outside should be slightly crispy, while the inside remains chewy and soft.

7: Cool & Serve

• Remove from the oven and let the mochi bread cool for 5-10 minutes before eating.
• Enjoy warm for the best texture!

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Pro Tips for Perfect Mochi Bread

✔ Use fresh baking powder to ensure the bread puffs up properly.
✔ Lightly toasting the sesame seeds before adding them to the dough enhances the flavor.
✔ For extra crispiness, you can bake for an additional 2-3 minutes.
✔ Mochi bread is best eaten fresh, but if you have leftovers, store them properly (we’ll cover that in Part 4!).

Looking for more creative dessert ideas? Check out our : MASHED POTATO CHOCOLATE BROWNIES RECIPE

Part 4: How to Store & Reheat Mochi Bread for the Best Texture

Freshly baked Korean Sesame Mochi Bread is best enjoyed warm, but if you have leftovers, proper storage and reheating methods will help maintain its chewy texture and crispy exterior.

How to Store Mochi Bread

1. Storing at Room Temperature (Best for Short-Term Storage)

• Once the mochi bread has completely cooled, place it in an airtight container.
• Store at room temperature for up to 2 days.
• Avoid refrigerating it, as refrigeration can cause mochi-based breads to become hard and dry.

2. Storing in the Refrigerator (If Necessary)

• If you need to keep the bread longer than 2 days, store it in an airtight container in the refrigerator for up to 5 days.
• Keep in mind that refrigeration can slightly alter the texture, making the bread firmer.

3. Freezing for Long-Term Storage

• Mochi bread can be frozen for up to 2 months.
• Wrap each bread individually in plastic wrap to prevent freezer burn.
• Place them in a ziplock bag or airtight container before freezing.
• Label with the date so you can keep track of freshness.

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How to Reheat Mochi Bread

1. Oven or Toaster Oven (Best Method for Crispy Texture)

• Preheat the oven to 325°F (160°C).
• Place the mochi bread on a baking tray and heat for 5-7 minutes.
• This method helps restore the crispy outside while keeping the inside chewy.

2. Microwave (Quickest Method)

• Wrap a piece of mochi bread in a damp paper towel.
• Microwave for 15-20 seconds until warm.
• Be careful not to overheat, as mochi can become too soft and sticky.

3. Air Fryer (For Extra Crispiness)

• Set the air fryer to 320°F (160°C).
• Heat for 3-5 minutes.
• This method works well if you want a slightly crispier exterior.

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Pro Tips for Keeping Korean Sesame Mochi Bread Fresh

✔ Avoid cutting into pieces before storing—mochi bread retains moisture better when left whole.
✔ If the bread seems too dry after reheating, wrap it in a damp paper towel before microwaving.
✔ For frozen mochi bread, allow it to thaw at room temperature for 10-15 minutes before reheating.

Part 5: Variations & Flavor Twists for Sesame Mochi Bread

One of the best things about Korean Sesame Mochi Bread is how easy it is to customize! By adding different ingredients, you can create new flavors and textures while keeping the signature chewy inside and crispy outside.

1. Sweet Variations

🍫 Chocolate Mochi Bread

• Add 2 tablespoons of cocoa powder to the dry ingredients.
• Mix in chocolate chips for extra richness.

🍵 Matcha Green Tea Mochi Bread

• Add 1 teaspoon of matcha powder to the dry ingredients.
• Pairs well with white chocolate chips or a light dusting of powdered sugar.

🍯 Honey & Black Sesame Mochi Bread

• Replace half of the sugar with honey for a natural sweetness.
• Drizzle warm honey over the bread after baking for a sticky, sweet glaze.

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2. Savory Variations

🧀 Cheese Korean Sesame Mochi Bread

• Add ½ cup of shredded cheese (cheddar, mozzarella, or parmesan) into the dough.
• The cheese melts inside, creating a gooey, salty contrast to the chewy texture.

🌿 Garlic Butter Mochi Bread

• Mix ½ teaspoon of garlic powder into the dough.
• Brush the tops with melted butter and minced garlic before baking.

🌶 Spicy Sesame Mochi Bread

• Add ½ teaspoon of chili flakes or Korean gochugaru for a spicy kick.
• Sprinkle extra sesame seeds and chili flakes on top before baking.

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3. Fun Shapes & Sizes

Mochi bread is typically round, but you can shape it in different ways for fun presentations:

• Mini Bites – Roll into smaller balls for bite-sized mochi bread.
• Flattened Discs – Press down before baking for a slightly crispier texture.
• Stuffed Mochi Bread – Fill the dough with red bean paste, chocolate, or custard for a surprise center.

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Pro Tips for Customizing Mochi Bread

✔ If adding wet ingredients (like honey or cheese), slightly reduce the amount of milk to prevent the dough from becoming too soft.
✔ If using flavored powders (like matcha or cocoa), sift them with the dry ingredients to prevent clumps.
✔ When adding sweet or savory fillings, seal the dough well to keep them from leaking during baking.

Part 6: Health Benefits of Mochi Bread & Sesame Seeds

While Korean Sesame Mochi Bread is a delicious treat, it also has some surprising health benefits! The combination of glutinous rice flour, black sesame seeds, and minimal processed ingredients makes it a gluten-free snack that provides essential nutrients.

1. Gluten-Free and Easier to Digest

• Since mochi bread is made with glutinous rice flour and tapioca starch, it contains no wheat gluten, making it a great option for people with gluten sensitivities.
• Unlike regular bread, which contains high amounts of gluten, mochi bread is easier on digestion and less likely to cause bloating.

2. High in Healthy Carbohydrates

• Glutinous rice flour is a great source of complex carbohydrates, providing long-lasting energy.
• This makes mochi bread a great pre-workout or midday snack to keep you energized.

3. Benefits of Black Sesame Seeds

Black sesame seeds are not only delicious but also packed with nutrients:

Nutrient	Health Benefit
Calcium	Supports strong bones and prevents osteoporosis.
Iron	Helps prevent anemia and improves blood circulation.
Magnesium	Supports heart health and reduces blood pressure.
Healthy Fats	Contains omega-6 fatty acids for brain and skin health.
Antioxidants	Helps fight inflammation and protect against aging.

Regular consumption of black sesame seeds is also linked to improved hair health, as they are believed to prevent premature graying in traditional Asian medicine.

4. Low in Processed Ingredients

• Unlike store-bought pastries filled with preservatives and artificial flavors, homemade mochi bread allows you to control the ingredients.
• Using natural sweeteners like honey or reducing sugar makes it a healthier alternative to traditional baked goods.

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Is Korean Sesame Mochi Bread a Healthy Snack?

While mochi bread is still considered a treat, it can be part of a balanced diet when enjoyed in moderation. It offers:
✔ Gluten-free benefits for people with sensitivities.
✔ Energy-boosting carbohydrates without refined flours.
✔ Nutrient-dense sesame seeds for overall health.

For a healthier version, consider:

• Reducing sugar or replacing it with coconut sugar.
• Using whole milk alternatives like almond or oat milk.
• Baking with coconut oil instead of butter for a dairy-free version.

Part 7: Common Mistakes to Avoid When Making Mochi Bread

Making Korean Sesame Mochi Bread is simple, but a few small mistakes can affect the final texture and flavor. Here are the most common pitfalls and how to avoid them.

1. Using Regular Rice Flour Instead of Glutinous Rice Flour

❌ Mistake: Using regular rice flour instead of glutinous rice flour (mochi flour) will result in a dry, crumbly texture instead of the signature chewy consistency.
✅ Solution: Always use glutinous rice flour, labeled as sweet rice flour (e.g., Mochiko or Chapssal-garu).

2. Not Measuring the Ingredients Correctly

❌ Mistake: Using too much tapioca starch or glutinous rice flour can make the dough too dry and dense.
✅ Solution: Use a kitchen scale for accuracy or level your measuring cups with a knife to avoid adding too much flour.

3. Skipping the Toasting Step for Sesame Seeds

❌ Mistake: Using untoasted sesame seeds results in a weaker, less nutty flavor.
✅ Solution: Lightly toast black sesame seeds in a dry pan over low heat for 1-2 minutes until fragrant before adding them to the dough.

4. Overmixing the Dough

❌ Mistake: Overmixing can make the dough too stiff, preventing it from achieving the right airy texture.
✅ Solution: Mix the ingredients until just combined. The dough should be thick and sticky, but not overworked.

5. Adding Too Much Liquid

❌ Mistake: Excess liquid makes the dough too wet and sticky, making it hard to shape.
✅ Solution: Add milk slowly, one teaspoon at a time, if needed. The dough should be soft but hold its shape when rolled.

6. Not Leaving Space Between Dough Balls

❌ Mistake: Placing the dough balls too close together will prevent them from baking evenly and expanding properly.
✅ Solution: Leave at least 1-2 inches of space between each piece for even baking.

7. Underbaking or Overbaking

❌ Mistake:

• Underbaking results in a doughy, raw center.
• Overbaking makes the bread too hard and dry.
  ✅ Solution: Bake at 350°F (175°C) for 20-25 minutes until the bread is light golden brown on the outside and soft on the inside.

8. Not Storing the Bread Properly

❌ Mistake: Leaving mochi bread exposed to air will make it dry and lose its chewiness.
✅ Solution: Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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Pro Tips for Perfect Korean Sesame Mochi Bread Every Time

Use high-quality glutinous rice flour for the best chewy texture.
Toast sesame seeds for a deeper, nuttier flavor.
Bake until golden brown, then let cool slightly before eating for the perfect chewiness.

Part 8: FAQs About Mochi & Mochi Bread

Here are some of the most common questions people ask about mochi and mochi bread, along with detailed answers to help you understand this delicious treat better.

Part 9: Conclusion & Final Tips

Why You’ll Love Korean Sesame Mochi Bread

Korean Sesame Mochi Bread is a delicious, gluten-free treat with the perfect balance of crispiness and chewiness. The nutty sesame flavor, combined with the stretchy texture, makes it an irresistible snack or breakfast option. Whether you’re a fan of mochi-based desserts or looking for a unique twist on traditional bread, this recipe is a must-try!

Key Takeaways for the Perfect Korean Sesame Mochi Bread

Use glutinous rice flour (not regular rice flour) for the best chewiness.
Toast sesame seeds before mixing them into the dough for a richer flavor.
Do not overmix the dough—stir until just combined.
Leave space between dough balls on the baking sheet to allow even baking.
Bake until golden brown and enjoy fresh for the best texture.
Store properly in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Final Thoughts : Why You Should Try Korean Sesame Mochi Bread

Whether you enjoy it plain, stuffed with sweet fillings, or with a savory twist, this Korean Sesame Mochi Bread is a delightful addition to your baking routine. With easy-to-find ingredients and a simple step-by-step process, you can make bakery-quality mochi bread at home anytime.

Now it’s your turn to try this recipe! Let us know how it turns out, and don’t forget to experiment with different flavors to make it your own. Happy baking!