Mochi Bread: finding the right recipe…

29 March, 2008 at 10:53 am | Posted in » Fresh Breads & Buns, » Recipes | 26 Comments
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Saw an interesting thread in a baking forum which I frequent… it is Mochi Bread made by Sun Moulin Bakery @ Isetan Scotts. I have never try this before, but would like to see how mine turns out, so I went ahead with the experiment journey together with the rest of the fellow forumers… if you are interested as well you can get more information here.

I have change the recipe slightly to see whether it gets the right texture since the rest of the recipe is yet to have.

And here’s my result – the crust is crispy even after awhile and the interior is chewy


100 grams glutinous flour (mochiko flour)
20 grams cake flour
1/4 tsp baking soda
1 tbsp soy flour (can substitute with cheese powder)
1 tbsp milk
100 grams water
40 grams sugar
1/2 tsp salt
20 grams butter
10 grams shortening
1/2 egg (beaten)


1.    Preheat oven to 170 deg C.
2.    Sieve glutinous flour, soy flour (or cheese powder), cake flour and baking soda together.
3.    In a saucepan, bring water to boil, add water and salt. Add in butter and shortening. Remove from heat. Slowly sprinkle the flour mixture until well combined and form a dough.
4.    Slowly pour the wet butter mixture into the flour mixture, stir until well combined and forms a dough.
5.    Stir in the milk and stir in beaten egg, a spoonful at a time.
6.    Use a piping bag with plain nozzle, pipe out the batter.
7.    Bake at 170 deg C for 15 – 20 mins, reduced to 150 deg C and bake for another 10 mins with oven door slightly ajar.
8.    You can also sprinkling some sugar or cheese powder on top.

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