Sweet Potato Mochi Bread Rings
Tapioca starch is scalded in hot milk and butter, then kneaded with mashed sweet potato, egg, and grated parmesan to form a chewy dough that is shaped into rings and baked. This is a Korean riff on Brazilian cheese bread, where the tapioca creates a springy, stretchy crumb entirely unlike wheat-based baking. Sweet potato lends mild sweetness and a golden hue, while the cheese contributes a salty, savory edge that prevents the bread from tasting like dessert. The ring shape ensures even heat distribution, so the exterior turns golden and crisp while the interior stays elastic and stretchy. These are best eaten within minutes of leaving the oven, when the mochi-like pull is at its peak - once cooled, the chew diminishes noticeably. If the dough feels too wet during mixing, adding tapioca starch in five-gram increments brings it to the right consistency.
Adjust Servings
Instructions
- 1
Preheat the oven to 190C (375F) and line a baking tray.
- 2
Heat milk, butter, sugar, and salt until just before boiling.
- 3
Turn off heat, add tapioca starch at once, and stir quickly with a spatula.
- 4
Knead in mashed sweet potato and egg, then mix in cheese to finish the dough.
- 5
Divide into 8 pieces, roll into ropes, and join ends into rings.
- 6
Bake at 190C for 18-20 minutes until golden, then cool for 3 minutes.
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Tips
Nutrition (per serving)
Goes Well With
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