Mochi Bread

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, whisk together the glutinous rice flour, tapioca starch, sugar, baking powder, and salt until well combined and no lumps remain.
2. Mix the wet ingredients
   In a separate bowl, beat the egg, then add milk, vegetable oil, and vanilla extract. Whisk until thoroughly combined into a smooth mixture.
3. Create the dough
   Pour the wet ingredients into the dry ingredients and mix until a sticky, thick batter forms. Don't overmix, but ensure there are no dry spots. The batter should be slightly thicker than pancake batter but not as firm as bread dough.
4. Rest the batter
   Cover the bowl with plastic wrap and let the batter rest for 15 minutes at room temperature. This allows the glutinous rice flour to fully hydrate and gives the bread its signature chewy texture.
5. Prepare for baking
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease 8 sections of the tin. Alternatively, you can use mini loaf pans for a different shape.
6. Shape and bake
   Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Brush the tops with melted butter. Bake for 22-25 minutes or until the tops are lightly golden and a toothpick inserted comes out clean with a few moist crumbs.
7. Cooling and serving
   Allow the mochi bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 10 minutes. Mochi bread is best enjoyed while still warm when the texture is at its chewiest and most delightful.