Description
This Cheesy Korean Mochi Bread is soft, chewy, and packed with cheesy goodness! Made with glutinous rice flour, it has a delightfully chewy texture and a crisp golden crust. Perfect as a savory snack, a side for soups or salads, or an anytime treat, this gluten-free delight is easy to make and totally irresistible!
Ingredients
Scale
- 200g glutinous rice flour (about 2 cups + 5 tsp)
- 5g salt (about 1 tsp)
- 1/2 cup whole milk
- 1/4 cup light olive oil
- 1 large egg, slightly beaten
- 30g grated Parmesan cheese (about 1/2 cup)
- 45g grated cheddar cheese (about 3/4 cup)
- 1/3 cup finely chopped green onions (optional)
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2️⃣ Make the Dough
- In a large bowl, mix glutinous rice flour and salt.
- Add milk and oil, stirring until the mixture resembles small crumbs or pellets.
- Stir in the beaten egg until a smooth dough forms.
- Fold in the Parmesan, cheddar cheese, and green onions (if using) until evenly combined.
3️⃣ Shape & Bake
- Lightly dust a work surface and your hands with glutinous rice flour.
- Shape the dough into a disc and cut into 8 wedges.
- Roll each wedge into a ball and place on the prepared baking sheet.
- Bake for 18–20 minutes, or until the tops develop cracks and turn light golden brown.
4️⃣ Serve & Enjoy!
- Let cool slightly before serving.
- Best enjoyed warm for that perfectly chewy and cheesy texture!
Notes
- Glutinous rice flour (also called sweet rice flour) is essential—regular rice flour won’t work.
- For extra cheesy flavor, add more cheddar or mozzarella.
- Store in an airtight container at room temperature for up to 2 days.
- To reheat, microwave for 5–10 seconds to soften.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread, Savory Sn
- Method: Baking
- Cuisine: Korean, Gluten-Free
