Monday, 28 February 2011
Korean mochi buns
35 minutes later, I was rewarded with a tray of crackly plump balls. Also known as black sesame tapioca rolls (tapioca flour is listed as one of the ingredients), these buns have got a hard but thin crispy crust and the inside was soft and very chewy.
In case you ask, I have seen similar mochi bread premix ($9+ a box, comes with 2 packs) at the following Korean grocery shops here. To my delight, I also happened to come across the Korean omija tea (read about it my earlier post here) at these two shops :)
S-Mart (Chinatown Point)
133 New Bridge Road
#01-01 A/B Chinatown Point
Lotte Mart (Bukit Timah)
17 Lorong Kilat
#01-02 Kilat Court
I have also included the recipe here as the instruction printed on the package is in Korean.
(makes 9 bread buns)
250g (1 packet) mochi bread flour mix
- Mix flour, egg and water in a mixing bowl. Gather to form a soft dough.
- Divide dough into 8 ~ 10 equal portions. Shape into round balls.
- Place doughs on baking tray lined with parchment paper. Cover with cling wrap or a damp cloth, leave to rest for about 15mins.
- Spray the doughs with some water.
- Bake in preheated oven at 180degC for 30~35mins or until golden brown.
Note: These rolls taste best on the day they are made.
Labels: Bread Buns