This Sticky Rice Loaf is amazing. Kudos to Lady & Pups for the genius idea. If she ever does see this, please know that you are an absolute inspiration and keep doing what you do! Here’s my spin on her Ultra Soft Stringy Sticky Rice Bread.
I thought I would share this recipe in time for Valentine’s Day because what better way than to treat your loved one/s with a purple loaf? I mean, I would like this way better than a stereotypical box of chocolate… That may just be me, but you can never go wrong with bread.
There are a lot of nian gao recipes on the blog. I really am a sucker for sticky and chewy desserts. When I came across this bread recipe, I had to, and I mean HAD TO find time to make this bread.
I will admit that this sticky rice loaf isn’t a no-knead-one-bowl kind of recipe. It is a little more detailed and requires more time, but trust me it is worth it.
If you love mochi and bread, my gosh is this bread for you!
The chewiness of the glutinous rice flour paired with the fluffiness of tangzhong bread makes for a match made in heaven! It truly is a sticky rice loaf made from my dreams.
Here’s the sad thing about this sticky rice loaf. I really wanted a loaf where the ube (purple sweet potato) flavor shines, but it is incredibly hard to do it without compromising the texture of the loaf. That is why I opted to name this bread The Purple Loaf.
I guess I’m trying to say that the ube flavor is definitely not enough for it to come up in the title. (I know… sad right?)
To make sure your sticky rice loaf turns out great, make sure to take these tips into account:
- It is almost imperative that you weigh out the ingredients (that’s why I this recipe is in grams). A bread like this will definitely turn out differently if you don’t weigh the ingredients. Measuring in volume (cups) is not nearly as exact because it easy to over or under measure a cup. Use a scale!
- Make sure to use the correct flours (glutinous rice flour and bread flour). Rice flour will NOT work in this recipe and all purpose flour will not yield the chewiness and fluffiness you are looking for.
- If you are looking for a completely fat-free bread, you are in the wrong place (sorry if that sounded harsh). It is impossible to make fat-free bread. If you don’t add the butter (I used vegan butter which works just as well), the bread will be stiff.
- The dough will look too sticky but just trust the measurements! Try to refrain from adding too much flour when kneading.
- Finally, allow the bread to rise the proper amount of time (specifics in the recipe).
5 Word Summary:
Mochi + bread = how could you go wrong?
If you love BREAD and/or MOCHI (NIAN GAO), check out these recipes:
The Purple Sticky Rice Loaf
This bread has an awesome texture and color that makes for an amazing treat!
- 75 g glutinous rice flour 1
- 158 g water
- 250 g bread flour 2
- 50 g ube powder
- 2 large egg whites
- 40 g granulated sugar 3
- 4 g instant yeast 4
- 1/2 tsp salt
- 1 tbsp vegan butter 5
In a small pot, whisk the glutinous rice flour and water over medium heat until it forms a sticky goo. This will take a couple minutes but make sure to keep whisking or else it will burn. Once it forms the blob, take it off the heat to cool.
In the bowl of stand mixer, combine the bread flour, ube powder, egg whites, sugar, yeast, salt, and the sticky blob of glutinous rice flour.
Mix on low first until everything is combined. It will look a little dry at first, but just keep mixing. Try to refrain from adding water because it will throw off the ratio of ingredients. You will have to scrape the bowl a couple times.
Once everything has come together, mix on medium/high for 5 minutes. Then add the butter and mix on high for another 15-20 minutes. The dough will look more like a paste and stick to the sides of the bowl. If you run your spatula around the sides and the dough sticks like crazy, you will need to add more bread flour. The dough should still sort of hold its shape, but it will look like a goo when kneading.
Make sure to knead for the entire 15-20 minutes. Then cover the bowl with a damp paper towel and let the dough rise in a warm place until doubled in size (about 2 hours).
On a floured surface, form the dough into a rectangle, about 1/2 inch thick, and one that when you roll up will fit in your loaf tin.
Line your loaf tin with parchment paper so that there are long portions of the paper hanging from two sides. Place your formed bread in and cover lightly with the hanging parchment paper and some plastic wrap.
Place in the fridge to proof for 12-18 hours. I do this overnight. The next day it should look slightly more poofy.
Take the bread out to room temperature while you preheat your oven to 330 degrees F.
Bake the bread cover with the parchment paper for 25 minutes then uncover and bake for another 20 minutes. The bread should sound hollow when you tap it and be golden brown.
Take the bread out of the loaf tin by lifting the parchment paper. Let cool on a wire rack.
- This must be the glutinous rice flour (aka Mochiko or sticky rice flour) not normal rice flour.
- Make sure to use bread flour (higher gluten content than all purpose flour)
- I used organic cane sugar. Coconut, brown, or white sugar will work too.
- Active dry yeast will not work here.
- I used avocado oil butter. Any vegan butter work here. Coconut oil may work, but I'm not too sure about the texture.