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Korean Sesame Mochi Bread fresh from the oven with black sesame seeds.

Korean Sesame Mochi Bread Recipe

Chef Nada
This Korean Sesame Mochi Bread is the perfect combination of crispy on the outside, chewy on the inside, and packed with nutty black sesame flavor. Made with glutinous rice flour and tapioca starch, this easy gluten-free recipe is a delicious twist on traditional bread. Enjoy it as a snack, breakfast, or tea-time treat!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine asian, Korean
Servings 4 people
Calories 220 kcal

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups tapioca starch
  • ½ cup glutinous rice flour (mochi flour)
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup toasted black sesame seeds
  • Wet Ingredients
  • 1 large egg
  • ½ cup milk (or non-dairy alternative)
  • 2 tablespoons melted butter (or neutral oil)
  • ½ teaspoon vanilla extract

Instructions
 

  • Step 1: Preheat & Prepare
  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • Step 2: Mix Dry Ingredients
  • In a large mixing bowl, whisk together:
  • Tapioca starch
  • Glutinous rice flour
  • Sugar
  • Baking powder
  • Salt
  • Black sesame seeds
  • Step 3: Combine Wet Ingredients
  • In a separate bowl, whisk together:
  • Egg
  • Milk
  • Melted butter
  • Vanilla extract
  • Step 4: Form the Dough
  • Slowly pour the wet mixture into the dry ingredients, stirring until a thick, sticky dough forms.
  • If the dough is too dry, add a teaspoon of milk at a time until it comes together.
  • Step 5: Shape the Mochi Bread
  • Lightly oil your hands to prevent sticking, then divide the dough into golf-ball-sized portions.
  • Roll each into a smooth ball and place them on the baking sheet, spaced apart.
  • Sprinkle extra black sesame seeds on top.
  • Step 6: Bake
  • Bake for 20-25 minutes until the tops are light golden brown and slightly crispy.
  • Remove from oven and let cool for 5-10 minutes before serving.

Notes

✔ Best served warm for maximum chewiness.

✔ Store at room temperature in an airtight container for 2 days.

✔ For longer storage, freeze for up to 2 months and reheat in the oven.

✔ For a dairy-free version, substitute milk with almond, oat, or coconut milk, and replace butter with oil.
Keyword black sesame bread, chewy mochi bread, gluten-free mochi bread, Korean mochi bread, sesame mochi bread