5 from 27 votes
Cheese Mochi Bread
Cheese Mochi Bread is a soft, chewy snack made from glutinous rice flour and Parmesan cheese. The dough combines melt-in-your-mouth butter, milk, and egg with rice flour and cheese to create a unique blend of textures—crispy on the outside and tender inside. Rolled into small balls and baked, these bite-sized treats offer a subtly savory flavor and a pleasantly chewy consistency distinctive to mochi-based breads.
Prep Time
5 mins
Cook Time
25 mins
Servings:
20
pieces
Calories:
57 kcal
Course:
Breakfast, Appetizer, Snacks
Cuisine:
Asian, Korean
Ingredients
Wet ingredients
- 1 egg Choose a large one and beat it well
- ⅙ Cup butter 37.5g/ 1.3 oz) melted. If using unsalted butter, please add ½ teaspoon salt, salted
- 4 Tablespoons milk 60g/ 2.1 oz) Don't use low-fat milk, whole
Dry ingredients
- 1 Cup glutinous rice flour (125g/ 4.4 oz) You can also use sweet rice flour or mochiko flour but NOT regular rice flour.
- ½ teaspoon baking powder
- ½ Cup Parmesan Cheese 45g/ 1.6 oz) I have also tested it with shredded mozzarella but the resulting bread bakes up more quickly and, if you leave it in for too long, the crust will be a bit thick, grated
- 10 turns black pepper optional, ground
Instructions
- Pre-heat the oven to 350F/ 177C/ 157C fan.If using an air fryer, pre-heat at 350F/ 177C.Melt the butter gently over a low fire in a small pan. Do not let it bubble and boil. Whilst it's melting, beat the egg well.Note: since it's a small amount, if you're worried about it coming to the boil when you have your eye off it, you can heat it with the milk
- Mix the dry ingredients and the cheese in a large mixing bowl.
- Add the melted butter and milk into the dry ingredients, mix, then add the beaten egg and mix again till no lumps remain.Note: we add the wet ingredients in 2 batches to avoid the heat from the butter cooking the egg.
- Line the baking tray with parchment paper then divide the dough into 20 balls of dough and place onto the paper.
- Roll between your palms till smooth and round then place on the baking sheet with ½-1 inch between them.Note: for more evenly-sized snacks, you may use a small cookie scoop but you will get a different size/ number of cheese balls.(The baking time changes with the size of the mochi ball.)
- Oven BakedBake for 20-25 minutes till nice and golden. If you overtake, the crust will become thicker and harder.
- Air FriedThey air fry faster at 350F/177C, taking about 4-5 minutes but you will need to do more than 1 batch as the air fryer basket is smaller.
Cup of Yum
Notes
- For a deeper golden color, lightly spray the bread with oil and optionally add nutritional yeast or turmeric powder to the dough.
- Use whole milk rather than low-fat to maintain proper texture and moisture.
- Different cheeses affect baking time and crust thickness; Parmesan provides a balanced crust, while mozzarella yields a softer crust.
- Make smooth, uniform balls for consistent baking; a cookie scoop may help but changes size and number of pieces.
Nutrition Information
Calories
57kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
7mg
(2%)
Sodium
68mg
(3%)
Potassium
22mg
(0%)
Fiber
0.3g
(1%)
Sugar
0.2g
(0%)
Vitamin A
77IU
(2%)
Vitamin C
0.001mg
(0%)
Calcium
35mg
(4%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20 pieces
Amount Per Serving
Calories 57
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 68mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.