Delicious, soft, and chewy mochi bread loaf studded with chocolate chips is super easy to put together and no yeast is needed. This has become our family’s new favorite bread.
OUR FAMILY’S NEW FAVORITE
I wasn’t going to share this no-yeast chocolate mochi bread loaf at first because I wasn’t sure if it’s good enough, but I kept baking it every week and the family has voted that this chocolate mochi bread was so good I had to share it!
This is an adaptation from a very popular and delicious super easy no-yeast mini cheddar mochi bread. From there I made an easy no-yeast gluten-free artisan mochi bread.
WHY YOU’LL LIKE THIS RECIPE
1. YOU DON’T NEED GLUTEN-FREE PREMIX FLOUR
You only need glutinous rice flour (mochiko flour) and tapioca starch, which are widely available these days
2. NO STANDMIXER OR HAND MIXER NEEDED
You can mix it with your hands and no kneading necessary either
3. ALL IN ONE BOWL
Yup, all the ingredients mixed in one bowl
4. TASTE GREAT!
This is a must right?
TEXTURE AND TASTE
This bread has a soft, moist, slightly chewy, and stretchy texture. I sprinkled a bit of coarse sugar like turbinado sugar on top and my kids LOVE that additional coarse and sweet texture on top. It also has an assertive flavor of chocolate (love you chocolate!!) and not overly sweet. We got so hooked with the texture of this bread it’s hard to explain!
HOW TO MAKE NO-YEAST GLUTEN-FREE CHOCOLATE MOCHI BREAD LOAF
1. Preheat oven to 350 F (177 C). Place all the dry ingredients, except for chocolate chips in a mixing bowl. Whisk to combine everything.
2. Combine 3 eggs with milk, oil, vanilla extract, and whisk until combined.
3. Make a well in the middle of the flour mixture and pour in the egg mixture
4. Stir to mix everything. You will get a really thick batter. Fold in the chocolate chips and stir to combine
5. Transfer to a loaf pan lined with parchment paper. Smooth the top with a spatula. Sprinkle with some turbinado sugar if you want and bake the bread in the preheated oven for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean (well, with some smear of chocolate is okay)
6. Then transfer to a cooling rack to let it cools down completely before slicing
The best part of the day was, of course, slicing this bread and getting to sample it. Though I have to admit that it was more than a sampling! It was more of me eating 2-3 slices!
The bread may not look as elegant, but I love the rustic look of it and for the bread to taste this good, I suppose look can come second 😉
VARIATIONS
SWEET VERSION: you can replace chocolate chips with dried fruits like raisins, craisins, chopped pitted dates, etc
SAVORY VERSION: you can reduce the amount of sugar and replace chocolate chips with shredded or grated cheese, salted olives, bacon bits, etc
HOW TO STORE MOCHI BREAD
Once they cool down completely, wrap them up in a plastic wrap, and put it inside a zipper bag, push all the air out and seal it. They can be kept like this at room temperature for about 3 days. Only slice what you are going to serve. That way you won’t dry out all the slices.
WILL MOCHI BREAD STAYS SOFT FOR DAYS?
They taste the best the same day you make them. The outer crust tends to harden a bit the next day, but the inside is still soft and chewy, though the longer you keep them, the drier they will get. You can mist them with water and loosely wrap them in a foil and warm them up in a preheated oven/toaster oven or air-fryer at 350 F for 8-10 minutes.
DID YOU MAKE THIS NO-YEAST GLUTEN-FREE CHOCOLATE MOCHI BREAD LOAF RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The recipe has been updated to improve texture and taste on June 23, 2020. The addition of tapioca starch and eggs gives an even better texture. The bread is soft, airier, and has that slightly chewy and stretchy texture.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
Dry ingredients:
- 200 gr glutinous rice flour - 1 3/4 cups (also known as mochiko flour/sweet rice flour)
- 100 gr tapioca starch - 3/4 cup + 1 tsp
- 1 1/2 tsp baking powder - double acting
- 50 gr sugar - 4 Tbsp
- 1/2 tsp salt
- 100 gr semi-sweet chocolate chips morsels - 2/3 cup
Wet ingredients:
- 3 large eggs
- 120 ml milk - 1/2 cup. You can use low or full-fat dairy or nut milk
- 40 gr cooking oil - about 3 Tbsp
- 1 tsp vanilla extract
Optional topping:
- Turbinado sugar - for sprinkling
INSTRUCTIONS
Make the dough:
- Preheat oven to 350 F (177 C). Place all the dry ingredients, except for chocolate chips in a mixing bowl. Whisk to combine everything.
- Combine 3 eggs with milk, and oil and whisk until combined. Make a well in the middle of the flour mixture and pour in the egg mixture
- Stir to mix everything. You shouldn't see any more loose flour. You will get a really thick batter. Fold in the chocolate chips and stir to combine
Bake the bread:
- Transfer to a loaf pan lined with parchment paper. Smooth the top with a spatula. Sprinkle with some turbinado sugar if you want and bake the bread in the preheated oven for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean (well, with some smear of chocolate is okay). The time is just a reference. It depends on your oven temperature accuracy too. You may need to bake a little longer if the inside is still wet
- Gluten-free bread doesn't rise high and has a denser and heavier texture compared to non-gluten-free bread
- Transfer to a cooling rack to let it cools down completely before slicing
Storage:
- Once it cools down, wrap it up or put in a zipper bag and push all the air out and store at room temperature for 3-4 days
13 comments
Hi Marv, I took pictures and tag you on #WhatToCookToday, but not sure if its the correct one. Thank you for sharing all your recipes. Im fail baking so many times that I am actually pretty resistent to baking until my friend sent me no tanzhong bread recipe from you a couple of weeks back. Ohh.. i have been baking bread alot more since because I experience success. Hahah.. will tag pictures soon. Thank you and its easy to follow yoir recipe plus video demo especially for a novice like me.
Ahhh THANK YOU Marv. Saw the updated recipe. Will try again😁
Sorry for the error! 🙂 I hope it turns out well for you this time, if not, you know who to blame LOL!
Hi, May i know if we should use oil or vanilla extract in this mochi bread recipe? I saw the demo video uses vanilla extract but not oil while in your receipe list, there is 40gr oil but no qty for vanilla extract. Can we omit oil or replace oil with butter? I thought my bread is very dense inside, is it because i used oil while your demo did not? Thank you
Hi Serene, it should be oil. There is an error in the video. I must have accidentally edited out the oil part and forgot to put the vanilla extract in the recipe. There should be oil in the recipe. The oil is what keeping the bread moist. You can definitely use butter (same amount) if you prefer, but the oil shouldn’t make the bread dense. But do expect that gluten-free bread like this will be denser compared to non-gluten-free bread in nature. It shouldn’t be overly dense though. Perhaps it may need a bit longer time in the oven and also check to make sure the baking powder is still good too. THis is the only leavening for the bread as we don’t use yeast.
I don’t have tapioca flour. would it be okay to use all glutinous rice flour?
Sorry that I somehow missed replying to your comment here. I have seen some recipes with only glutinous rice flour for mochi bread. You might be able to get away with it, probably will be quite stretchy and chewy though. I haven’t tried it myself.
Hi,
I love the mochi bread, taste really good. However, my bread seems dense in the middle unlike yours in your photo. Do you know why?
Thank you 😊
Hi Yenni, how did the dough feel like? was it more at a drier side? If you can get the dough slightly sticky, just slightly, usually the bread will be softer. And also it could be maybe they need a bit longer time in the oven.
Hi! Can I use flax egg in this recipe?
Hi Earlene, I haven’t tried flax egg in this particular recipe, I’ve tried it with chia eggs before. I believe flax egg would work too. The bread just came out much denser when I used chia eggs. I would love to know how it turns out with flax egg if you end up trying it 🙂
Did you change the recipe recently?
Hi Magda, I did “improve” it by changing the ratio of tapioca and glutinous rice flour ratio and the eggs. This version is softer and not as dry as the previous version.