Super Easy Mochi Breadstick (Gluten-free, No-Yeast)
Course: Bread
Cuisine: Asian
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 40 minutesminutes
Servings: 7servings (or 9 small servings)
Calories: 181kcal
Author: Marvellina
Slightly crisp on the outside with the soft and chewy inside, it's hard to stop eating this super easy mochi breadstick! The recipe is incredibly easy to put together, doesn't use yeast, and is naturally gluten-free.
Preheat oven to 420 F (215 C) for conventional oven, 400 F (205 C) for convection oven. Line a baking sheet with parchment paper
In a large mixing bowl, add milk, sugar, salt, oil, and egg. Whisk to combine. Add the glutinous rice flour and use a spatula to combine at first, then use your clean hand to knead into a dough. If it's too dry to come together, add a bit more milk, one teaspoon at a time.
Divide the dough into 8 or 12 equal portions (or any amount you like). Roll into log shape. Place it on the prepared baking sheet, about 2 inches apart
Brush the dough surface with some egg wash for a more golden brown appearance
Bake:
Place the baking sheet in the middle rack and bake for 15 minutes if you make 9 smaller breadsticks and about 20-25 minutes if you make 7 larger breadsticks
Serve:
The mochi breadsticks are best served warm and on the same day. They get stale the next day
To store:
If you do make a big batch and have leftovers, I recommend freezing them. Simply thaw them at room temperature, loosely wrap with some aluminum foil and reheat them in the oven at 350 F (180 C) for 5 minutes or until they are crisp on the outside again and serve immediately when they are still warm