Slightly crisp on the outside with the soft and chewy inside, it’s hard to stop eating this super easy mochi breadstick! The recipe is incredibly easy to put together, doesn’t use yeast, and is naturally gluten-free.
You will love the simplicity of these mochi breadsticks. I have several mochi bread recipes I have made in the past and I love all of them. They are slightly different, but the texture always has that soft, chewy, and stretchy on the inside and slightly crisp on the outside, which makes them so good and it’s hard to eat just one!
Why you’ll like this recipe
1. Easy and quick
This recipe really comes together pretty quickly. No fancy equipment is needed. Just stir and knead into a dough and bake
2. The texture is what we love
That soft, chewy, and stretchy texture on the inside and the contrasting crisp texture on the outside is what we love about mochi bread
3. No yeast or other chemical leavening
The bread doesn’t use any yeast, baking powder or baking soda
Ingredients and substitutions
1. Glutinous rice flour
I usually use Thai glutinous rice flour, but you can also use the Japanese mochiko flour for this recipe
2. Milk
You can use whole-milk, low-fat or non-dairy milk
3. Egg
I usually use large-size egg, about 58-60 grams if weigh with the shell
4. Oil
You can use any neutral-tasting oil of your choice
5. Sugar
I use granulated sugar. The amount can be adjusted to your preference
6. Salt
A pinch of salt brings out the flavor of the bread
Super Easy Mochi Breadstick (Gluten-free, No-Yeast)
Ingredients
- 150 g milk plus more as needed
- 30 g oil
- 55 g egg 1 large egg
- 30 g sugar
- ¼ tsp salt
- 250 g glutinous rice flour plus more as needed
Egg wash
- 1 egg beaten
Instructions
Prepare the dough:
- Preheat oven to 420 F (215 C) for conventional oven, 400 F (205 C) for convection oven. Line a baking sheet with parchment paper
- In a large mixing bowl, add milk, sugar, salt, oil, and egg. Whisk to combine. Add the glutinous rice flour and use a spatula to combine at first, then use your clean hand to knead into a dough. If it's too dry to come together, add a bit more milk, one teaspoon at a time.
- Divide the dough into 8 or 12 equal portions (or any amount you like). Roll into log shape. Place it on the prepared baking sheet, about 2 inches apart
- Brush the dough surface with some egg wash for a more golden brown appearance
Bake:
- Place the baking sheet in the middle rack and bake for 15 minutes if you make 9 smaller breadsticks and about 20-25 minutes if you make 7 larger breadsticks
Serve:
- The mochi breadsticks are best served warm and on the same day. They get stale the next day
To store:
- If you do make a big batch and have leftovers, I recommend freezing them. Simply thaw them at room temperature, loosely wrap with some aluminum foil and reheat them in the oven at 350 F (180 C) for 5 minutes or until they are crisp on the outside again and serve immediately when they are still warm
Recommended products:
Nutrition
How to bake easy mochi breadsticks
1. Preheat oven to 420 F (215 C) for conventional oven, 400 F (205 C) for convection oven. Line a baking sheet with parchment paper. In a large mixing bowl, add milk, sugar, salt, oil, and egg. Whisk to combine. 
2. Add the glutinous rice flour 
3. Use a spatula to combine at first, then use your clean hand to knead into a dough. If it’s too dry to come together, add a bit more milk, one teaspoon at a time.
4. Divide the dough into 7 or 9 equal portions (or any amount you like). Roll into log shape. Place it on the prepared baking sheet, about 2 inches apart
5. Brush the dough surface with some egg wash for a more golden brown appearance. 
6. Place the baking sheet in the middle rack and bake for 15 minutes if you make 9 smaller breadsticks and about 20-25 minutes if you make 7 larger breadsticks
7. The mochi breadsticks are best served warm and on the same day. They get stale the next day
How to make ahead
Mochi bread usually best served while they are warm and on the same day, however you can always make the dough ahead and freeze them. Simply prepare the dough as directed. Once you have shape the dough, put them in a freezer-friendly container, not touching each other and keep them frozen for up to one month. When ready to bake, they can be baked frozen, brush with egg wash and bake in the preheated oven. Add extra 5 minutes to the baking time
Did you make this super easy mochi breadstick recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
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