Name: Cheesy Korean Mochi Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 200 grams glutinous rice flour; 5 grams salt; 1/2 cup whole milk; 1/4 cup light olive oil; 1 egg, slightly beaten; 30 grams grated Parmesan cheese; 45 grams grated cheddar cheese; 1/3 cup finely chopped green onions (optional)

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Introduction

Cheesy Korean Mochi Bread is a delightful treat that combines the chewy texture of mochi with the savory goodness of melted cheese. Perfect as a snack or a unique addition to your meal, this bread is easy to make and sure to impress.

Nine raw dough balls are placed evenly on a sheet of parchment paper, which lies on a white marbled surface. Each dough ball is round and pale yellow with a cracked texture on the surface. Two of the dough balls are sprinkled with small bits of green herbs embedded in the dough, adding a touch of color and texture. The other dough balls are plain with a smooth but cracked top. The light creates soft shadows around each dough ball, showing their plump shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams glutinous rice flour
5 grams salt

1/2 cup whole milk
1/4 cup light olive oil

1 egg, slightly beaten
30 grams grated Parmesan cheese

45 grams grated cheddar cheese
1/3 cup finely chopped green onions (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: In a mixing bowl, combine the glutinous rice flour and salt.
Step 3: Add the milk and olive oil to the flour mixture and stir with a spoon or mixer until the mixture resembles small pellets.
Step 4: Add the beaten egg and mix or beat until well incorporated and a dough forms.

Step 5: Fold in the grated Parmesan and cheddar cheeses along with the chopped green onions, if using, mixing well with a spatula or spoon.
Step 6: Dust your work surface and hands with glutinous rice flour, then shape the dough lightly into a disc.
Step 7: Cut the disc into 8 wedges and roll each wedge into a ball.

Step 8: Place the dough balls on a parchment-lined baking sheet and bake for 18–20 minutes, until cracks appear on the surface and the bread turns lightly golden.
Step 9: Let the bread cool slightly before serving to enjoy the perfect chewy and cheesy texture.

Tips & Variations

For extra flavor, try adding a pinch of garlic powder or smoked paprika to the dough.

Use different types of cheese like mozzarella or gouda for a milder or creamier taste.
If you prefer a vegetarian option, omit the Parmesan cheese or replace it with a plant-based alternative.
Green onions add freshness, but you can also swap them for chopped chives or omit them altogether.

Storage

Store the mochi bread in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days and reheat in a warm oven for a few minutes to restore chewiness. These breads are best enjoyed fresh but can also be frozen for up to 1 month—simply thaw and warm before serving.

How to Serve

The image shows a close-up of nine round cheese bread rolls with a cracked, pale yellow surface texture. The rolls are scattered on a white and navy-blue checkered cloth, adding a soft background. One roll in the center has small green herb pieces embedded on its surface, giving a hint of freshness and color contrast. The texture of the rolls looks light and puffy, highlighting their airy interior. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour does not have the same sticky, chewy properties as glutinous rice flour, so it won’t produce the signature mochi texture. It’s best to use glutinous rice flour for this recipe.

Can I make these bread balls ahead of time?

Yes! You can shape the dough into balls and store them in the refrigerator for up to 24 hours before baking. Just make sure to bring them to room temperature or bake slightly longer if baking from cold.