Mochi bun

Mix mochiko flour, milk, eggs, and salt evenly.

Then add black sesame seeds and butter melted over a double boiler, and knead evenly for later use.

Divide the kneaded dough into equal portions, 40g each, and let rest for 10 minutes.

Set the oven's top heating element to 180 degrees and the bottom heating element to 170 degrees, preheat for 10 minutes, spray a layer of water on the raw mochi, then place it in the oven, bake for 30 minutes, and let it rest for 2 minutes before taking it out to prevent collapsing and shrinkage.

🔔 The chubby mochi buns are fresh out of the oven