Cheesy Korean Mochi Bread
This cheesy Korean mochi bread is soft and chewy on the inside and so tasty! It tastes so good, you'll find it hard to stop at one! Shaped into balls, they are the perfect size for snacking on or serving with a soup or salad. It’s an easy and delicious gluten-free treat you’re going to love!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven 375 deg F (190C).
- 2
Add glutinous rice flour and salt to a mixing bowl.
- 3
Add the milk and oil to the glutinous rice flour and mix with a spoon or mixer until mixture resembles small pellets.
- 4
Add the egg to the bowl and mix/beat until well-incorporated and a dough forms.
- 5
Add grated cheeses and chopped green onions (if using) and stir well into the dough with a spatula or spoon.
- 6
Dust your work surface and your hands with glutinous rice flour and lightly shape the dough into a disc.
- 7
Cut the dough into 8 wedges, then roll each wedge into a ball.
- 8
Place dough balls on a parchment-lined baking sheet and bake for 18-20 minutes until you see cracks in the surface of the bread and they are lightly golden in color.
- 9
Let cool slightly before serving.