Chewy Hojicha Mochi Bread

Korean mochi bread is known for its lightly crisp shell and springy, chewy centre. Although it resembles a small bread roll, this version requires no yeast or proofing. Shiratamako creates its distinctive chew, while pastry flour and baking powder provide structure and lift.

For this variation, Premium Light Roast Hojicha Powder adds warm notes of caramel, toasted nuts and gentle smokiness. Its roasted character pairs naturally with the savoury depth of Parmesan and gives the bread a warm, earthy-brown colour.

You will need

Ingredients:

• Pastry flour: 75 g
• Baking powder: 5 g
• Granulated sugar: 20 g
• Salt: 1 pinch
• Parmesan cheese, finely grated: 50 g
• Premium Light Roast Hojicha Powder: 12 g
• Milk: 50 - 60 g
• Shiratamako (Japanese glutinous rice flour): 100 g
• Water: ~100 g

Tools:

• Two mixing bowls
• A baking sheet lined with parchment paper

Steps

Preheat the oven to 350°F (180°C).

Sift the pastry flour, baking powder and hojicha powder into a mixing bowl. Add the sugar, salt and Parmesan, and mix well.

Add 50 g of milk and mix by hand until a rough dough forms. Add the remaining milk only if needed.

In a separate bowl, gradually add the water to the shiratamako while kneading. Continue until the mixture is smooth, pliable and approximately as soft as an earlobe. You may not need all the water.

Combine the two doughs and knead until the colour and texture are completely uniform.

Divide the dough into 12 equal portions and roll each one into a ball. Arrange them on the prepared baking sheet, leaving some space between each one.

Bake for approximately 15 minutes, or until the surfaces are dry and lightly browned.

Enjoy them fresh from the oven, when the shells are lightly crisp and the centres are at their chewiest.

Once cooled, keep them in an airtight container and reheat briefly before serving.