The texture of these cheese tapioca breads is a cross between the chewy crust of a fresh baked French baguette and Japanese mochi. The breads are light and airy, with a lot of pocket holes inside. Unlike a baguette, which has a chewy crust and soft interior, these tapioca breads are chewy throughout. They are easy to make with only about 10 minutes of prep!
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
- 1 egg
- 1/3 cup cooking oil
- 2/3 cup milk
- 1 1/4 cups tapioca flour
- 1/2 cup grated cheddar cheese
- 1 tsp salt
- Preheat oven to 450°F. Grease a mini-muffin tin.
- Put egg, oil, milk, flour, cheese, and salt in a blender and process until the batter is smooth. Fill each muffin slot 2/3 full with the batter. Transfer the muffin tin to the oven and bake the tapioca breads for 15 to 20 minutes, or until the breads puff up and turn a light golden brown. Cool the breads before serving and store any extra in an airtight container for up to one day.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.