Korean Mochi Bread Recipe: Chewy, Crispy Toasted Rice Cake Guide

Korean mochi bread is crisp on the outside and chewy inside, dotted with black sesame seeds for a gentle, nutty flavor in every bite.

I discovered Korean mochi bread while browsing Instagram for Korean pastries. I hadn’t heard of them before, but they’re a familiar sight in Korean bakeries. Often nicknamed “dino eggs” because of the slightly cracked, speckled crust, these little breads are charming and delicious.

The exterior bakes to a light crisp while the interior remains pleasantly chewy. Black sesame seeds are mixed through the dough, lending a mild, toasty nuttiness that complements the subtle flavors. They’re small, tender, and perfect for snacking.

Using the pâte à choux method

After experimenting with different techniques, we found the pâte à choux-style method to be the simplest and most reliable way to make these mochi breads from scratch. It produces the right balance of crisp shell and chewy interior while keeping the process straightforward.

1. Heat milk, butter, sugar, and salt over medium heat, stirring occasionally until everything melts and the mixture is just simmering.
2. Remove from heat, stir in vanilla, then sift in the all-purpose flour. Whisk vigorously until the mixture thickens and becomes as smooth as possible; a few small lumps are acceptable.
3. Add tapioca flour and fold until no dry flour remains. The dough will stiffen considerably. Allow it to cool until warm to the touch.
4. In small additions, incorporate the beaten egg, mixing thoroughly after each addition. Depending on your flour and humidity, you may need slightly more or less than the stated egg amount.
5. The dough is ready when it flows slowly like a thick batter, looks slightly translucent, and forms a triangular ribbon when it breaks off. Dough thickness will mostly affect the final shape and height rather than texture.

Dab the tips of each dough with cold water

Like classic pâte à choux pastries, dab the tips of each piped mound with a touch of cold water. This smooths the point left by piping and helps prevent the tips from browning or burning during baking.

Mochi by texture

Despite the name, these mochi breads aren’t made from glutinous rice flour. They rely primarily on tapioca flour, which creates a similar chewy, slightly elastic texture. Because the final flavor is subtle, the quality of the tapioca flour matters.

We tested several brands and preferred Dragonfly and Rooster brands for their neutral flavor—neither imparted an off-taste, which can be noticeable in a delicate recipe like this.

All-purpose flour or bread flour

We tested both all-purpose and bread flour and found no meaningful difference in texture. You can substitute the 35 grams of all-purpose flour with an equal weight of bread flour if preferred.

Is Korean mochi bread dairy free?

The recipe as written contains dairy, but it can be made dairy-free. Replace unsalted butter with coconut oil or a neutral vegetable oil and swap dairy milk for a plant-based alternative such as coconut milk. Because many plant milks are thicker than whole milk, consider diluting them with a little water to better match the original consistency.

If you’re looking for other Korean snacks and treats, check these out:

• Sweet Potato Mochi Pancake / Hotteok
• Korean Cream Cheese Garlic Bread
• Korean Sausage Bread
• Tteokbokki (Korean Spicy Rice Cake)

If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! We would love to see your creations — it absolutely makes our day! 🥰

📖 Recipe

4.4 from 64 votes

Korean Mochi Bread (Black Sesame)

Crisp outside, chewy inside, and speckled with toasted black sesame for a gentle nutty flavor.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Yield: 16 mochi breads

Ingredients

• 2/3 cup milk
• 2 Tablespoons unsalted butter
• 3 Tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 35 grams all-purpose flour (about 1/4 cup, spooned & leveled)
• 130 grams tapioca flour (roughly 1 cup + 1 TBSP)
• 1 large egg, beaten (you may need more or less)
• 1 1/2 Tablespoons toasted black sesame seeds

Instructions

• Preheat oven to 350°F and line a sheet pan with parchment paper.
• In a saucepan, combine milk, butter, sugar, and salt. Heat over medium until it simmers, stirring occasionally—do not scorch the milk.
• Remove from heat, stir in vanilla, then sift in the all-purpose flour. Whisk until the mixture thickens to a baby-food-like consistency and smooths out. If it doesn’t thicken, return to low heat and whisk until it does.
• Fold in tapioca flour until no dry bits remain. The dough will be stiff. Let it cool until warm to the touch.
• Add beaten egg in three additions, fully incorporating each time. The dough should flow slowly like thick batter and appear slightly translucent when ready.
• Fold in toasted black sesame seeds. Transfer dough to a piping bag fitted with a round tip (or cut the bag corner). Pipe 1½-inch-wide domes about 1 inch high, spacing about 1 inch apart. Dip a finger in cold water and smooth the tip of each dome.
• Bake 25–30 minutes or until slightly golden. Cool briefly and enjoy.

Notes

These mochi breads are best eaten the same day; they tend to become stale and firm by the next day.

Equipment Recommended

• Half sheet pan
• Piping bag (or one-time-use plastic bag)
• Rubber spatula

Nutrition

Calories: 71 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 15 mg | Sodium: 45 mg | Potassium: 23 mg | Sugar: 3 g | Vitamin A: 75 IU | Calcium: 20 mg

Keywords: black sesame, korean bread, mochi bread

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