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

Korean Sesame Mochi Bread Recipe

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
Servings: 4 people
Course: Breakfast, Dessert, Snack
Cuisine: asian, Korean
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Step 1: Preheat & Prepare
  2. Preheat oven to 350°F (175°C).
  3. Line a baking sheet with parchment paper.
  4. Step 2: Mix Dry Ingredients
  5. In a large mixing bowl, whisk together:
  6. Tapioca starch
  7. Glutinous rice flour
  8. Sugar
  9. Baking powder
  10. Salt
  11. Black sesame seeds
  12. Step 3: Combine Wet Ingredients
  13. In a separate bowl, whisk together:
  14. Egg
  15. Milk
  16. Melted butter
  17. Vanilla extract
  18. Step 4: Form the Dough
  19. Slowly pour the wet mixture into the dry ingredients, stirring until a thick, sticky dough forms.
  20. If the dough is too dry, add a teaspoon of milk at a time until it comes together.
  21. Step 5: Shape the Mochi Bread
  22. Lightly oil your hands to prevent sticking, then divide the dough into golf-ball-sized portions.
  23. Roll each into a smooth ball and place them on the baking sheet, spaced apart.
  24. Sprinkle extra black sesame seeds on top.
  25. Step 6: Bake
  26. Bake for 20-25 minutes until the tops are light golden brown and slightly crispy.
  27. 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.