You may wonder why I’m posting a baking recipe when Japanese apartments don’t even have ovens! But one thing I love eating in Japan is the “mochi-mochi” breads that substitute tapioca flour for some of the regular flour, which makes them satisfyingly chewy, just like the beloved rice cakes eaten at festivals. This recipe is the closest I’ve come so far to recreating it in my secret underground lair outside Japan!
Mochi-Mochi Cinnamon Rolls
Makes 6 rolls
1/2 c (120ml) water
2 T. (30g) instant yeast
2 T. (30g) sugar
1 c. (240ml) water
1/4 c. (60g) sugar
1 t. (5g) salt
2 T. (30ml) melted butter
1 egg
2 3/4 c. (330g) flour
1 c. (120g) tapioca flour
1/2 c. (100g) sugar
3 T. (45g) cinnamon
Cream to brush on top
Pearl sugar* or turbinado sugar for sprinkling on top
Dissolve yeast and 2 T. (30g) sugar in 1/2 c. lukewarm water and let it sit for 5 min. to make sure it’s frothing up like it should.
Mix together the melted butter, egg, salt, 1 cup water and 1/4 c. sugar in a big mixing bowl. Slowly add the two flours and beat until it forms a sticky dough. Beat for five minutes with a dough hook until dough leaves sides of bowl and makes a smooth, elastic mass. If it continues to stick to sides, add a tablespoon or two of flour, beating well after each addition to see if that’s enough. The dough should still be pretty soft. Scrape it into a greased bowl. It should look like this:
Sift flour over the top and let it rise under a tea towel until double in size, about 40 minutes.
On a floured pastry cloth, pat the dough into a square that’s about 1/2” (1.5 cmcm) thick. Brush the top with cream, then spread cinnamon sugar mixture evenly over dough. Cut into 1” strips.
Roll strips into snail shape and moisten tail end with water so it will stick to the roll and not unwind.
Place snails on parchment paper covered baking sheet. Brush with cream and sprinkle with pearl sugar (or any coarse sugar that doesn’t melt in the oven, like turbinado or demerara). Let rise until puffy, 20-30 min.
Bake for 15-20 min at 325°F (200°C). Rolls should be very slightly browned on top. Serve warm.
**Pearl sugar is a coarse sugar from Scandinavia that doesn’t melt in high heat and lends a sweet crunchiness to baked goods. I buy mine online because it’s not a supermarket staple in most parts of the world (and I also use it for some Xmas cookies).
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Jonelle Patrick writes novels set in Japan, produces the monthly Japanagram newsletter, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
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