Mochi Stuffed Bread

Soft, chewy, and creamy! Discover Mochi-Stuffed Bread, a.k.a Roti Macan, inspired Japanese-Indonesian fusion bread filled with mochi, cream cheese, and cranberries. A comfort in every bite.

This heavenly combination brings together the soft, pillowy texture of milk bread with the delightful chewiness of mochi.

Who doesn’t love carbs? Especially when it comes to freshly baked bread, soft, warm, and impossibly comforting. You might think that making bakery-quality bread requires a bread machine or endless kneading, but here’s the good news: you don’t! With just a few simple techniques, you can create soft, pillowy bread right from your kitchen, no special equipment needed.

This Mochi-Stuffed Roti Macan is the perfect example — a fusion of Japanese mochi and Indonesian sweet milk bread that’s both chewy and creamy in every bite. The fluffy bread cradles a stretchy mochi center, creating a delightful contrast of textures that’s hard to resist. It’s not your typical mochi bread or Korean mochi bun — this one has yeast, a tender crumb, and an indulgent filling that melts in your mouth.

The magic lies in the combination: the airy softness of milk bread meets the chewiness of mochi, resulting in a heavenly treat that satisfies both sweet cravings and cozy comfort food desires. Each roll is filled with creamy cheese and tart cranberries for that perfect balance of richness and flavor.

Why You Should Make this recipe

What makes this Mochi-Stuffed Roti Macan stand out isn’t just its soft, chewy texture — it’s how every element works together to create something truly magical.

• Yudane Method – The Secret to Long-Lasting Softness
  This Japanese bread-making technique involves mixing a portion of flour with boiling water before adding it to the dough. The result? A tender, moist crumb that stays soft for days
• Fluffy Milk Bread Dough
  The base of this recipe is a rich milk bread dough made with butter, eggs, and milk. It’s slightly sweet, perfectly soft, and carries that comforting aroma that fills your kitchen as it bakes. It’s the kind of bread that makes you want to tear into it while it’s still warm.
• Chewy Mochi Filling
  Hidden inside each roll is a chewy mochi center that stretches beautifully when you pull the bread apart. The contrast between the airy bread and the gooey mochi creates that addictive bite — soft, chewy, and a little bouncy — making it unlike any bread you’ve ever tried.
• Cream Cheese & Cranberries
  To make it even more indulgent, each roll is filled with a creamy mixture of cream cheese and cranberries. The cheese adds a luscious, tangy smoothness, while the cranberries bring a burst of sweetness and color that complements the mochi perfectly.

Ingredients of Mochi Stuffed Bread

Yudane

• Yudane is flour to pre-gelatinize the starch. This step traps extra moisture inside the dough, keeping the bread soft, fluffy, and fresh for days. You need to mix High Protein Flour with Boiling Water in a 1:1 Ratio. Let it rest in the refrigerator for about 2 hours so the flour can fully absorb the water and develop its texture.

Bread

• High-protein flour provides strength and structure, essential for a soft yet chewy crumb.
• Yeast helps the dough rise beautifully.
• Salt and sugar balance the flavor.
• Milk powder and egg enrich the dough, giving it that buttery softness and golden color.
• Chia seeds add a subtle crunch and a nutritious twist.
• Cold milk keeps the dough temperature balanced when combined with Yudane.
• Unsalted butter makes the bread tender and aromatic.
• Dried cranberries bring a hint of tart sweetness that pairs perfectly with the creamy and chewy fillings.

Cream Cheese Filling

• This mixture creates a smooth and lightly sweet filling that adds richness to your bread.
• The cream cheese gives a tangy contrast, powdered sugar adds smooth sweetness, and condensed milk makes the texture extra creamy. It’s like a soft cheesecake layer hidden inside — an indulgent surprise when you take a bite.

Mochi

• Glutinous rice flour is the key to that chewy texture.
• Cornstarch keeps it smooth and prevents stickiness.
• Sugar adds sweetness, while milk makes it rich and soft.
• Cooking oil ensures the mochi stays pliable even after baking.

How to Make Mochi Stuffed Bread

Yudane

To start, prepare the Yudane; this step gives the bread its extra softness and keeps it fresh longer.
Pour boiling water into the high-protein flour, then mix well until a sticky dough forms.
Knead it lightly with your hands for a few seconds, then wrap it in plastic wrap.
Let it rest in the refrigerator for about 2 hours so the flour can fully absorb the water and develop its texture.

Cream Cheese Filling

In a bowl, beat together cream cheese, powdered sugar, and sweetened condensed milk using a mixer until smooth and fluffy.
Transfer the mixture into a piping bag and set aside in the fridge — it will be easier to handle later when filling the mochi.

Mochi

Next, make the chewy mochi layer that will be hidden inside the bread.

In a bowl, combine glutinous rice flour, cornstarch, sugar, milk, and cooking oil. Whisk well until no lumps remain.
Strain the mixture into a heatproof bowl, then steam for 25 minutes until the mochi turns glossy and translucent.
Once steamed, transfer it onto a silicone mat while still warm. Knead the mochi until the oil is fully absorbed and the texture becomes smooth and stretchy.
Divide the mochi into 10 portions, roll each piece into a ball, then flatten slightly. Pipe a little cream cheese filling into the center, wrap it, and pinch the edges to seal. Set these mochi balls aside — they’ll become the chewy surprise inside your bread.

Bread

Now, let’s make the main dough.
In a large mixing bowl, combine high-protein flour and instant yeast, then add sugar, milk powder, and salt. Mix to distribute evenly.
Add the egg, yeast, and chia seeds, then knead until the mixture just comes together.
Gradually pour in the cold milk and continue kneading for about 6 minutes, or until the dough becomes half elastic.
Add the butter, then knead again until the dough reaches the windowpane stage — soft, smooth, and stretchy. Finally, mix in the dried cranberries for a burst of sweet-tart flavor.

Cover the bowl and rest the dough for 30 minutes.
After resting, divide the dough into 60–65 g portions, and roll each into a smooth ball. Let them prove for 15 minutes.

Once slightly puffy, flatten each ball gently with your hand. Place one mochi ball in the center, then fold the dough over to cover it completely. Roll it again into a neat ball and arrange on a parchment-lined baking tray.
Cover and proof again for 1 hour, or until the dough doubles in size.

Preheat the oven to 180°C (356°F).
Lightly dust the tops of the dough with flour, then score the surface with a blade or knife to create a tiger-like pattern.
Bake for 10–12 minutes, or until the top turns golden brown.

Let the bread cool slightly before serving. When you tear one open, you’ll see a fluffy bread filled with creamy cheese and chewy mochi — a beautiful blend of textures and flavors in every bite. Serve warm with tea or coffee and enjoy your homemade Mochi-Stuffed Bread!

Try this Recipe!

Roti Macan has always reminded me of cozy mornings at Indonesian bakeries, where the smell of fresh bread fills the air. Each bite brings you the warmth of soft bread and the gentle chew of mochi, making it truly irresistible.

I’m delighted to find an easy and delectable sweet snack like this! I hope you enjoy it as much as mine!

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