IMG_7625i have had quite a few requests asking if i had the recipe for this mochi bread…unfortunately i didn’t..
frankly, i do not know how this taste like since i never bought the korean bread mix but this one, may be close..
chewy and fluffy… try it…
῍̻̩✧(´͈ ૢᐜ `͈ૢ)˖῍̻̩


80g shiratamako
120g silken toufu (or around 100-110g soy milk)
2 tbsp vegetable oil
* 40g cake flour
* 1/2 tsp baking powder
* 3 tbsp grated cheese
* pinch of salt


白玉粉 80克
嫩豆腐 120克(或约100-110克豆奶)
菜油 2大匙
* 蛋糕粉 40克
* 泡打粉 1/2小匙
* 干酪碎 3大匙
* 盐 一小撮


IMG_7622– mix shiratamako and tofu till mixture is slightly softer than your earlobe

– add oil to the above. batter will be sticky

– add in (*) ingredients and mix till dough comes together

– divide and shape into 3 cm balls and place onto baking tray
面团分割成直径3厘米的小剂子 ~ 搓成小圆球。摆放在烤盘上

– bake in preheated oven of 180 degrees C for 15 mins and serve

Personal notes/温馨小贴士:

IMG_7624– feel free to add black sesame seeds to the dough to make black sesame mochi bread

– you can also add desired fillings inside the dough before shaping into balls e.g. sausage, cheese etc

IMG_7628addictive bread… eat and take picture at the same time… nom nom nom

Pollution index: 46 (good)


(21) Comments

  • Jess @ Bakericious (August 12, 2014)

    looks addictive too, like the color, 粉粉的very nice.

  • Jozelyn Ng (August 12, 2014)


  • Sonia aka Nasi Lemak Lover (August 12, 2014)

    QQ mochi bread, sure will not just stop at one!

  • Mimibakeryhouse, Charmaine (August 12, 2014)

    I love your mochi Victoria… I was just thinking of these that day, and I wasn\’t sure if I wanna try making them again… Previously I had used the premix with egg & milk… Mmmm, but I thought the texture could be better & improvise…and i still have 3 packs of the premix:P

  • Mel (August 12, 2014)

    One batch recipe not enough….should make 2 recipes at a go…. its too yummy and will not stop at one two three and the whole batch of it!!

  • Little Blue (August 12, 2014)


  • Grace (August 12, 2014)

    Chewy bread! Yummy…

  • Sharon (August 12, 2014)


  • Fion@轩宏妈 (August 12, 2014)


  • May Law (August 12, 2014)

    我没吃过这样的面包, 看了都流口水了!
    哇! 你还一面拍一面啃, 我也想吃叻。。

  • LY (August 12, 2014)

    Never tried this before.Looks good!

  • Kelly Ng (August 12, 2014)

    wow, finally you have made it ! It is so cute little balls.
    2 questions :
    1) What can i substitute Bai Yu Fen ?
    2) will the breads harden after hours / next day ? Thanks !

    • Victoria Bakes (August 13, 2014)

      hey Kelly! how r u?
      ok to answer you:
      1. truly? you can TRY substitute with glutinous rice flour though i will discourage for it will affect texture
      2. bread gets harder by nx day… this is better served once baked. but try warming up.. but then again, this is very easy to prepare and too easy to finish 😉 so bake in small batches to keep it fresh.. i did not want to use any improvers to keep the texture.. no point for homemade bread ya?

      keep well dear

  • Karen (August 12, 2014)

    Have not tasted these QQ korean mochi bread, these balls balls look so inviting … feel like popping them into my mouth !

  • Diana Gale (August 12, 2014)

    I have never heard of this bread before this. As usual, you make super pretty breads!!

  • Cass (August 12, 2014)

    这个我也没有试过,真的很好奇它的味道是怎样的 :P

  • 婉婉下午茶 (August 13, 2014)


  • Esther (copycakekitchen) (August 13, 2014)

    Hi Victoria, this QQ bread looks interesting! I want try it out after mooncake festival! 😉

  • mui (August 14, 2014)

    Hi Vic,
    These mochi bread looks awesome.
    Throw some over now :p

  • Venus (November 11, 2014)

    Hi Victoria,

    May I know where to get the shiratamako flour in sg? thanks in advance

    • Victoria Bakes (November 11, 2014)

      hello venus, unfortunately i do not reside in singapore so am not sure if local baking supplies shop carry them. but u can try supermarkets that focus on japanese products, maybe daimaru?

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Victoria Bakes – Baking into the Ether