Of course it is always after you stop looking for something that you find it. In this case, I found it a few months after I stopped looking. But I’m so glad I did because the recipe is super easy.
A while back I discovered Korean sesame tapioca breads, which I completely fell in love with. I blogged about the breads and my obsession here.
The texture of these breads is a cross between the chewy crust of a fresh baked French baguette and mochi.The breads are light and airy, with a lot of pocket holes inside. The entire bread is chewy, instead of just the crust, like typical breads.
The main ingredient in these breads is tapioca starch. Occasionally I’ve seen these breads at Japanese bakeries, and they are labeled “mochi bread,” which is a misnomer, unless they are actually made of glutinous rice flour (which they usually aren’t from the ones I’ve seen). Tapioca starch has similar properties to glutinous rice flour. If you’ve ever had “bubble tea,” “tapioca milk tea,” or “boba tea,” those chewy black balls are made of tapioca starch.
As I discussed in my previous posts, after I found these, I became obsessed with them and tried to find them at other locations, or find a recipe so I could make my own. I searched high and low for a recipe, but failed to find one. Then the little bakery inside my local Korean market, Zion Market, began making these breads and the market started carrying a box mix to make them. So I stopped searching.
And of course, you know what happens when you stop looking for something right? I was casually reading the blog feeds off of my google reader the other day when I came across a cheese tapioca bread recipe found on Lily’s Wai Sek Hong.
I immediately recognized the breads as the sesame tapioca breads, except with cheese instead of sesame. On my last trip to the Paris Baguette, a popular Korean bakery chain where I first discovered these breads, I had seen them selling the cheese version as well.
I couldn’t believe that I had finally found a recipe. And I couldn’t believe how easy the recipe was. I mean, it was even easier than the mix. Just throw a few ingredients into a blender and then scoop them out into muffin pans. And presto! Ready to bake and then ready to eat.
The breads came out great. Very chewy just how I like them. The only bad thing about these breads is that they do not keep well. In fact, they should be eaten within 24 hours or so after they are made, or else they turn really hard.
I’m so happy I found this recipe. Now I can make these whenever I’m in the mood.
Cheese Tapioca Breads (recipe found on Lily’s Wai Sek Hong)
(Yields about 18 mini puffs)
1/3 cup cooking oil
2/3 cup milk
1 1/4 cups tapioca flour
1/2 cup grated cheddar cheese
1 tsp salt
(It’s so easy it can be summed into one step)
Preheat oven to 450°F and grease a mini-muffin tin. Put all of the ingredients into a blender and blend until smooth. (Your batter will be liquid) Pour batter into greased mini muffin tin about 2/3 full and bake in the oven for 15-20 minutes, until the breads puff up and are a light brown color. And that’s it! See? Easy Peasy!
Serve the breads after they have finished cooling. The breads don’t store well so please eat within 24-48 hours. Any uneaten breads should be stored in an airtight container.