Super Easy No-Yeast Mini Cheddar Mochi Bread – Learn how to make one of the easiest gluten-free, crusty on the outside, soft and chewy on the inside mochi bread. This is truly fuss-free recipe and a big hit in our house.
Okay people..let’s talk mochi bread! This mini cheese mochi bread is our new favorite. It’s funny that I’ve been using glutinous rice flour (sticky rice flour), or the equivalent of mochiko flour in Japan, pretty much for the past 8 years of my cooking/baking journey, but I had never known about this mochi bread until recently. But they say better late than never! The kids popping these cute mini cheddar mochi bread inside their mouths like no others’ business. One batch of this recipe wasn’t enough!
Just out from the oven
WHAT IS MOCHI BREAD?
You probably heard of the Japanese mochi, made of mochiko flour or what we call glutinous rice flour. It is sticky, chewy, and elastic in nature when cooked. Mochi bread is made with the same type of flour, which contributes to its chewy texture. It is completely gluten-free for this recipe because I did not use any wheat flour. There is a little bit of tapioca flour, which also contributes to the overall soft and chewy texture. They are also similar bread calls Pão de Queijo (Brazilian Cheese Bread). Brazilian cheese bread is mainly made with tapioca/cassava flour which results in pretty similar texture and look.
WHAT IS GLUTINOUS RICE FLOUR?
Glutinous rice flour is basically made of sticky rice/sweet rice/glutinous rice. Once heated, it will turn sticky and elastic. It is naturally gluten-free. This is the glutinous rice flour I usually use for all the recipes that call for glutinous rice flour, unless otherwise stated. You can also use the Japanese mochiko flour for this recipe.
HOW TO STORE AND REHEAT MOCHI BREAD
Like other breads, mochi bread tastes best when it’s fresh. If you make a big batch and try not to eat all of them at once, here’s how:
STORING – After the cool down completely, store them in an air-tight container at room temperature for up to 2-3 days (they don’t last that long at our house). Wrap them in plastic wrap and then freeze if you want to store them longer. Thaw in the refrigerator before reheating
REHEATING – To reheat in oven or toaster oven, spray with some mist of water and then wrap them in aluminum foil and then bake at 350 for 5 minutes. To reheat in the microwave, cover the bread with some moist clean kitchen towel or paper towel and heat for about 1 minute or less
This super easy mini cheddar mochi bread is seriously super easy to make. No kneading, no waiting time, no rising, and no yeast! They are perfect as snacks or appetizers.
Recipe is adapted from here
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:
- 110 gr glutinous rice flour - or mochiko flour, 7/8 cup
- 15 gr tapioca flour - about 2 Tbsp
- 1/2 tsp baking powder
- 1/2 tsp salt
- 45 gr shredded cheddar cheese - 3/8 cup
Wet ingredients:
- 1 large egg - beaten
- 35 gr melted butter / melted coconut oil - 1/4 cup
- 60 ml whole milk - 4 Tbsp
INSTRUCTIONS
Prepare the dough:
- Whisk all the dry ingredients together in a mixing bowl. In another mixing bowl, whisk together the wet ingredients. Gradually fold in the dry ingredients until you can form a dough. It will be slightly sticky to touch but you should be able to form a dough
Shaping:
- Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat. Divide the dough into 12 equal pieces and roll into roughly about 1.5 inch size smooth ball. Place on the baking sheet about at least 1-inch apart
Baking:
- Spray some mist of water on top of the ball and place in the oven, 3rd rack from the top and bake for about 25 minutes (about 30 minutes in my oven) until the bread is crusty on the outside, but soft and no longer wet inside. If you make a larger piece, you may need to bake it for 40 minutes or until tooth pick inserted in the middle comes out clean
- Remove from the oven and let stand for about 5 minutes and then transfer to cooling rack to let them cool down completely. They are best eaten when fresh. Once cooled down, the inside remains moist and the crust is a bit harder, but still taste great
Storage and reheating:
- Store them in an air-tight container at room temperature for up to 2-3 days (they don't last that long at our house). Wrap them in plastic wrap and then freeze if you want to store them longer. Thaw in the refrigerator before reheating
- To reheat in oven or toaster oven, spray with some mist of water and then wrap them in aluminum foil and then bake at 350 for 5 minutes. To reheat in microwave, cover the bread with some moist clean kitchen towel or paper towel and heat for about 1 minute or less
Video
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30 comments
Yes it did! I was hoping for more chewiness like those in Japan, I think it’s really because I didn’t mist the morsels, or the oven temp being too hot.. 😂 But this is definitely a quick breakfast item in my household.
Hi Jill, if you want it a bit chewier, you can try to up the tapioca starch a bit, maybe try another tablespoon and see. I like to munch on this too, and I can easily finish the whole batch myself LOL!
I just made it and it was great! Thanks always for all the recipes and inspiration 🙂
Thank you Magda, for your feedback and supports always 🙂
Guess what Marv… I found out that I had used another rice flour instead of glutinous rice flour! OMG the perils of late night baking. Tried it again with the correct flour, fingers crossed! Dough was still a tad too wet, and I used 2 spoons to shape it instead. Looks promising at this point in the oven…
Oh okay, you probably had used the regular rice flour instead of glutinous rice flour. That explains the powdery top 🙂 Trust me, it happened to me before with late night baking. I made a chiffon cake before and forgot to put in flour! LOL! no-flour chiffon cake! no fun! ha..ha..! I hope it turns out for you? keep me posted 🙂
My mochi bread came out powdery on top, not very chewy and not crispy. Wasn’t sure if it’s due to the uneven sprinkling of water (no spray bottle for misting), not kneading it enough, or inaccurate measurements. Got to try again..
Hi Jill, it shouldn’t be powdery on top. Were you able to mix the dough evenly. You don’t need a whole lot of kneading like regular bread dough, just need to get a uniform dough that comes together. The dough shouldn’t be dry, and just slightly sticky, just slightly. Are you weighing ingredients or using cup measurement ? I do provide cup measurement but it’s not as accurate compared to weighing with scale
I managed to roll it into round balls, but it always get melted down and gotten flat when I put it in the oven. I wonder where did I do it wrong
Hi Evon, did you roll the dough a bit larger? gluten-free bread tends to be at a “flat” side and it’s quite normal actually. If you happened to watch the video, you will see that the larger size bread is flatter compared to the one that I made smaller. How’s the texture? was it soft and chewy inside?
Hi!
If my dough turned out too sticky, is the solution to add more glutinous rice flour? hah maybe I’m doing something wrong but it’s impossible for me to form them into balls.
Hi Kaylee, if the dough is too sticky, yes, you can add a bit more glutinous rice flour to make it easier to handle. Try not to add too much at one time, just add enough so you can handle and form them into balls.