Twisted Ube Mochi Bread

I was excited to try this bread recipe and made ube jam in order to make this recipe. My kids liked this recipe and I was happy that I could make it vegan for my daughter with allergies. If I made this again next time though, I would try to find Pillsbury crescent dough that wasn’t perforated, need to have done a better job with mixing mochiko mixture, twisted the bread more, and used a slighter bigger pan. My bread took longer to cook because of my smaller pan.

Twisted Ube Mochi Bread (~from litosupply.co)

Ingredients

Ube Mochi Filling

·        2/3 cup Ube Jam (used 1 cup ube jam)

·        1 cup Glutinous Rice Flour Mochiko

·        3 tablespoons Granulated Sugar

·        1/2 tsp Iodized Salt

·        1/2 cup Coconut Milk

Bread

·        2 8 oz. cans Pillsbury Crescent Dough Roll (used grand crescent rolls so perforated)

·        Syrup and Topping

·        3 tablespoons Water

·        1/4 cup Granulated Sugar

·        1/4 cup Black Sesame Seeds

Instructions

Ube Mochi Filling

1.               In a medium bowl, mix mochiko powder, sugar, salt and milk. Microwave on high for 1 minute. Take out to mix with a heat proof spatula.

2.               Add the ube halaya to the mochi mixture and fold it into the mixture until fully combined and microwave for 30 seconds on high. Mix again with a heat proof spatula and set aside.

Bread and Assembly

1.               Preheat the oven 375 F.

2.               Line a 4x8 loaf pan with parchment paper and set aside.

3.               In a small bowl, mix the strawberry jam and red bean paste with a fork until fully combined. Set aside.

4.               Open up and roll out each roll of dough on a lightly floured surface. Roll out the dough so it's about 6x12.

5.               Split the ube mochi filling in half for each roll of dough. Spread the filling evenly over the dough leaving a 1/4" of space around the edges.

6.               Roll each sheet of dough long side up and pinch the edges to seal in the filling.

7.               Use a sharp knife and slice lengthwise into each roll of dough about 3/4 of the way through.

8.               Twist each roll around each other in a braiding motion and pinch the ends to seal the dough pieces together.

9.               Place the braided dough into the parchment lined loaf pan and bake in the middle of the oven for 40-45 minutes. (needed to cook for additional 20 min)

10.            While the bread is baking, mix the water and sugar to create a syrup. Set aside. (did not brush with syrup)

11.            Spread the syrup over the top of the bread with a pastry brush and sprinkle the sesame seeds over the top.

12.            Cool the bread in the pan for 1 hour until room temperature and then pull out of the pan to serve. (we were hungry so ate immediately!)