Chewy Mochi Bread

Finally, I found the time to make something new from scratch, and that’s “mochi”. Mochi, made from glutinous rice, has a naturally chewy bouncy texture. Traditionally in Japan, mochi is made by manually pounding cooked glutinous rice with a stamp mill and a pestle, until it becomes a smooth sticky but malleable dough. Can you imagine how laborious it can be to make a really excellent mochi? It requires at least two people, mashing and wetting the mochi, and working in a constant rhythm in order not to injure one another. It is no wonder that mochi making is an important event in Japan and ceremoniously known as mochitsuki.

The recipe, which I am going to share with you, however, is not the traditional Japanese mochi. It is a Chinese mochi, or Nuo Mi Chi (“糯米糍” or also known as “麻薯”), made by steaming a glutinous rice batter. The steps are simple and easy to follow in a home kitchen environment. Basically, we just need to combine all the ingredients together and steam for about 15 minutes or until they are completely cooked through. Adding mochi to the bread as a filling gives the bread an interesting mouthfeel and texture. You will either hate it, or love it, but first give it a try.


I have made a video to show you how to make the mochi bread step-by-step:

Ingredients: (yield 2 small loaves)

(A) Bread dough
Bread flour 142g
Cocoa powder 7g
Instant dried yeast 1/4 tsp
Sugar 15g
Salt 1/8 tsp
Milk 100g
Butter 15g

(B) Mochi dough
Glutinous rice flour 52g
Corn four 15g
Sugar 22g
Milk 90g
Butter 10g

(C) Extra toppings
Meat floss, dried fruits, or nuts


  1. To make the bread dough: In a mixing bowl, put in bread flour, cocoa powder, yeast, sugar and salt. Then, pour in milk. (Note: you may need more milk or less milk depending on the bread flour you use.)
  2. Mix and knead the dough, so that it forms a ball and clears the sides of the mixing bowl.
  3. Add in softened butter. Continue to knead until the dough is smooth and elastic.
  4. Round the dough. Cover it with a damp cloth or plastic film and let it rise for about an hour at room temperature (~ 28 C).
    A smooth bread dough
  5. Meanwhile, let’s make the mochi dough. Combine glutinous rice flour, corn flour and sugar in a small mixing bowl. Stir to mix the ingredients.
  6. Add in milk and mix well.
  7. Pass the batter through a sieve. Cover the batter with plastic film.
    Cover the mochi batter with plastic wrap. Use a knife to pierce a few holes on the plastic wrap before steaming.
  8. Steam under high heat for about 15 minutes.
  9. Once the mochi dough is out from the steamer, mix in the butter. Let the dough cool down slightly. Then, knead to form a smooth dough. (Note: please wear a pair of gloves when kneading the sticky mochi dough.)
  10. Wrap and let it cool down completely before use. img_2392
  11. When the bread dough has been rested for an hour, punch down to release large air pockets. Divide the dough into two portions. Round it and let rest for another 10 minutes. img_2394
  12. Divide the mochi dough into two as well.
  13. Take a portion of the bread dough. Flatten and roll it out into oblong shape. Roll out the mochi dough as well, but smaller in size than the bread dough.  img_2396
  14. Place the mochi dough on top of the bread dough. Scatter the fillings of your choice on top of the mochi. img_2398
  15. Roll it up and seal the edges tightly. Transfer to a baking tray, seam-side facing down. img_2400
    Pinch the dough in order to seal the edges tightly.
  16. Proof at about 28C for about an hour to 90 minutes.
  17. Start to preheat the oven at 200 degree Celcius 20 minutes before the proofing is completed.
  18. Dust the bread with some flour, and score it with a blade to get patterns. img_2402
  19. Bake for 15 minutes or until cooked. Let cool completely before serving.


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