Korean Sesame Tapioca Bread
Korean sesame tapioca bread (a chewy bread that is not sweet) is one of my favorite Korean bakery treats, but I can't always find it at my favorite bakeries, so I decided to make my own. Unfortunately, I have yet to find a from-scratch recipe, so after searching for a long time, I finally found a store-bought mix. Depending on where you live you might be able to find this mix at your local Korean market (I buy mine at Zion Market in San Diego). The first time I bought the mix I was so excited until I realized all of the instructions were in Korean! Luckily a fellow blogger, whose mom speaks Korean, was able to help me out with the translation. You can read the original translation in the post above this recipe. For this printable card, I've updated it to read like a regular recipe.
Ingredients
- 1 (60 g) egg
- 70 ml milk, or water
- 1 (250 g) package of kechal bread mix
Instructions
- Preheat the oven to 320°F (160°C).
- In a large bowl, mix the egg and milk until combined. Add the bread mix and, using your hands, mix the flour with the wet ingredients until combined.
- Form balls approximately the size of a ping pong ball and place them on a baking sheet spaced a few inches apart from each other. Spritz the balls with some water to ensure they stay moist while baking.
- Bake the balls for 30 to 40 minutes or until they are baked through. Cool the balls before serving and store leftovers in a vinyl bag.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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