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!
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
Super Easy No-Yeast Mini Cheddar Mochi Bread
- 110 gr glutinous rice flour or mochiko flour, 7/8 cup
- 15 gr tapioca flour about 2 Tbsp
- ½ tsp baking powder
- ½ tsp salt
- 45 gr shredded cheddar cheese 3/8 cup
- 1 large egg beaten
- 35 gr melted butter / melted coconut oil 1/4 cup
- 60 ml whole milk 4 Tbsp
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
- 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
- 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
YOU MAY ALSO LIKE THESE
EASY NO-YEAST GLUTEN-FREE ARTISAN MOCHI BREAD
EASY SWEET RED BEAN MOCHI WAFFLES
This is dam good. but i cant seems to roll it into round shape so the shape is abit odd 😅
Hi Adel, I can easily finish the whole batch myself ha..ha..! Just wondering was the dough too wet for you to shape?
is there any shame to say i could eat the whole batch myself? thanks for the recipe!! any ideas for a sweet flavour? my mum doesnt dare to eat cheese. I tried eating some w honey but…is there a chocolate? or even a sweet cheese version?
Hi Charmaine, there’s no shame to that! I have a chocolate version coming up LOL! I’m going to post it soon and let you know. I made it into a loaf of bread, but you can do it with mini bread like this too. I’ll let you know when the recipe is up 🙂
oh my i wanted to add black pepper but forgot!!! turned out great, i usd my toaster oven without a temperature regulator and it was abit hotter so i took it out at 20mins.
Will it be harden when it’s cool? Or it’s still soft and chewy?
Hello, they are best when still warm, after they have cooled down completely, the crust may harden a bit, but the inside remains soft and chewy. You can 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. I hope this helps.
Hi! What is the best way to form these into balls without making a mess with my hands? Do you have any tricks and tips?Thanks so much!
Hi Fiona, you can either wear a plastic glove or lightly oil your palms and it shouldn’t stick to your hands anymore.
Yum. Yum. Yum. And yum. Better than the Brazilian cheese bread I’ve had. I love your recipes.
Would yo happen to have a recipe for baked butter mochi, with caramel centers similar to what is found in Hawaii? I would appreciate it. Crispy on the outside, chewy on the inside, sweet and wonderful. If anyone can do it, you can!
Hi Rima, I have made this https://whattocooktoday.com/baked-nian-gao.html , which is pretty similar to the baked butter mochi you mentioned. If it’s not, then I will definitely be experimenting on that soon 🙂
Thank you for this wonderful mochi bread recipe! My attempt turned out perfectly and it was so easy!
I especially love the fact that you mostly used metric measurements (I HATE when recipes use imperial measurements… so inaccurate especially for baking).
I also like the layout of your blog; yes, there are ads, but they’re not completely overwhelming.
Thank you again!
I’m so glad they turned out perfect for you! yay! It’s so easy I know! My kids love these a lot! I agree with the imperial measurements, it’s highly inaccurate for baking (which reminds me I need to update some of my older baking recipes with metric measurements too LOL!). Thank you for trying and for letting me know 🙂 Made my day!
I wonder if Anna tried it with just tapioca flour? That is all I have on hand so I might just go that rout.
I won’t suggest using just tapioca flour for this mochi bread. It will not taste right I don’t think! It will be very chewy I would imagine! But you can try out though and appreciate it if you can let me know how it turns out with just tapioca flour 🙂
Hi.. do we have to use the 2 kinds of flour? Would you know if it affects the texture or taste if I use only tapioca flour?
The tapioca flour will not affect the taste of the bread, the tapioca flour will contribute a bit to the chewyness and elasticity. It’s only 15 grams in this recipe, if you choose to use only glutinous rice flour, I believe you won’t notice much difference to be honest 🙂
Love this soft mochi bread recipe. I like bread recipes. So I am bookmarking this delicious recipe.