These buns are so good! I mean, how can you not like mochi in bread (mochi buns!)? Let’s get to these Mochi Stuffed Buns.
I got this idea from 85 Degrees Bakery. They have this coffee bun/bread that is stuffed with red bean paste and mochi. I tried it once and OMG, I thought they were genius! I mean fluffy bread with a chewy and sticky filling is the best thing in the world!
The key to this recipe is the texture of the dough and mochi. Make sure your dough is elastic meaning that it does not stick (at all) to your fingers and that it does not leave a fingerprint (like cookie dough would).
The mochi filling should be sticky. The best way to handle it is to dip your spoon in water before each time you scoop it.
These buns do not have a specific flavor. If you want, you could add coffee granules, cocoa powder, ube powder, matcha powder, or even just some vanilla extract. Add about 2 tablespoons of the dry flavorings and probably a bit more water to compensate for that.
If you try this recipe, let me know how they turn out! To reheat these, pat with a bit of water and bake at 350 degrees F. You could also microwave them but it could mess with the texture a bit.
5 Word Summary:
Guys… it’s just so good!
If you love bread or mochi, check these recipes out!
Mochi & Red Bean Stuffed Buns
These buns are inspired by the coffee ones from 85 Degrees Bakery. They are surprisingly easy to make, vegan, dairy-free, fluffy, and chewy.
for the dough:
- 60 ml lukewarm water
- 1 tbsp instant yeast
- 750 g bread flour (aka strong flour)
- 60 g granulated sugar 1
- 480 g non dairy milk 2
- 40 g neutral oil or butter 3
for the filling:
- 150 g glutinous rice flour
- 240 ml water
- 4 tbsp granulated sugar 1
- 1 cup red bean paste recipe linked in the notes
for the "egg" wash:
- 2 tbsp non dairy milk 2
- 1 tbsp pure maple syrup
for the dough:
Microwave the water for 10 seconds or until lukewarm (100-110 degrees F). When you stick your finger in, it should just be slightly warm.
In the large of an electric mixer (or just a bowl), add the lukewarm water and yeast together. Mix slightly to dissolve. Then allow to proof.
Pour the flour, sugar, non dairy milk and oil in and mix on medium/low speed for 20 minutes. It should be smooth, elastic, not too sticky, but not too stiff. Add more flour/water as needed.
Cover the bowl with a damp tea towel. Allow to rest and rise until double in size (about 1 hour). Meanwhile, make the filling.
for the filling/assembly:
Combine the glutinous rice flour and granulated sugar. Add the water and mix until smooth. Steam on high for 20 minutes. The mochi should be opaque and soft enough to scoop (like sticky jello).
Divide the dough into 12 equal pieces.
Flatten a piece of dough. Place a spoonful of red bean paste and then a spoonful of mochi. These amounts completely depend on how much you want and how big each of your dough pieces are. I did more mochi than red bean paste. Wrap the dough around the fillings, pinch, and shape into round buns. Since the mochi can be quite sticky, I dipped my spoon in water in between each time.
Place the buns on a parchment lined baking sheet. Let the buns rise for another 30 minutes while you preheat your oven to 375 degrees F.
Brush the tops with the "egg" wash. Bake for 20 minutes or until golden brown. Enjoy warm; they are best the day of baking, preferably slightly cooled down.
- I used organic cane sugar but coconut, white, brown, etc. also work.
- I used soy milk but almond, cashew, coconut, rice, hemp, etc. also work.
- I used avocado oil but olive, coconut, vegetable, canola, etc. also work.
Here's the recipe for the red bean paste.