[RECIPE] Hojicha Melon Pan with Milk Mochi

After seeing my friend, Lora, making a Matcha Melon Pan, I decided to try to make a Hojicha flavoured Melon Pan with Milk Mochi inside. I have previously made quite a few bread with mochi inside, and the overall instruction is quite similar. If you have a Kitchen Aid stand up mixer at home, this will make the process ever faster and easier. You can also make it without the mochi – just simply skip the steps and ingredients of it.

Before they goes into the oven

Before you start, if you have a Kitchen Aid Mixer, you can easily make the bread dough by adding all ingredients all at once. Let it mix until it becomes a dough. Otherwise, you can continue to the recipe.

Hojicha Melon Pan with Milk Mochi

Some of the steps might be confusing, so I included a Youtube link below for your reference. I made some changes on the ingredient portions and instructions, based on my previous experience on making bread. But it should give you a great visual on how to assemble the crust and dough together.

Hojicha Melon Pan with Mochi

Hojicha Melon Pan with Milk Mochi

  • Servings: 8 pieces
  • Difficulty: intermediate
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  • 93g All Purpose Flour
  • 50g Sugar
  • 5g Hojicha Powder
  • 1/2 egg, approx 27g
  • 27g Unsalted Butter, room temperature
  • Dough
  • 206g All Purpose Flour or Bread Flour
  • 53g Sugar
  • 4g Instant Yeast
  • 21g Unsalted Butter, room temperature
  • 41g Water
  • 41g Milk
  • 3g Salt
  • 5g Hojicha Powder
  • 1/2 Egg
  • Mochi (optional)
  • 70g Glutinous Rice Flour
  • 20g Corn Starch
  • 20g Sugar
  • 1 1/2 tsp Vegetable Oil
  • 120g Milk


    To Prepare Crust:
  1. In a large bowl, whisk the softened unsalted butter until creamy.
  2. Add the sugar into the butter and whisk until combined with no lumps.
  3. Slowly add the egg yolk into the mixture. Whisk until combined and no lumps before adding more egg yolk.
  4. In a separate bowl, combine all purpose flour and hojicha powder.
  5. Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
  6. Wrap the dough with a plastic wrap. Place in the freezer for 30 minutes.
  7. To Prepare Dough:
  8. Combine bread flour/all purpose flour, sugar, instant yeast, and hojicha powder. Mix it well.
  9. Boil milk and water with low heat. Once there is steam, remove the pot from stove.
  10. Add the warm milk + water and egg into the dry mixture.
  11. Keep mixing it until firming it into a dough.
  12. Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
  13. Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
  14. When the dough becomes very elastic, it is ready for rising.
  15. Place the dough in a bowl and cover it with plastic wrap. Keep it into a warm place to rise. Let it rise for two hour.
  16. While the dough is rising, prepare the mochi.
  17. To Prepare Mochi:
  18. In a bowl, add glutinous rice bowl, corn starch, sugar, and milk. Mix well until no clumps.
  19. Add vegetable oil and mix well.
  20. Steam the mixture with high heat for 15-20 minutes.
  21. After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
  22. Once cool down, knead the mochi for 5-10 minutes. (Please remember to wear gloves, because the mochi is very sticky.)
  23. Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
  24. To Assemble the Melon Pan:
  25. If the dough is ready, it will hold the shape after poking it.
  26. Take the dough out and punch out the air.
  27. Divide it into 8 equal pieces, 45g each.
  28. Roll the divided dough into balls.
  29. Cover with a plastic wrap, and let it rest for 15 minutes.
  30. Take the mochi out from the fridge and sprinkle some flour on it to prevent stickiness. Divide it into 8 equal portions. Roll them into balls.
  31. Take one dough out and roll it until flatten it. Place the mochi on top.
  32. Seal the dough well with the mochi inside.
  33. Place all the dough in a container and cover it with plastic wrap. Place in the freezer for 30 minutes.
  34. Meanwhile, take the crust out from the freezer. Divide it into 8 equal pieces, 20g each. Roll them into balls and flatten them.
  35. Bring out the dough carefully and place the crust on the dough. Make sure the crust is fully surrounding and attaching to the surface of the dough.
  36. Prepare a bowl of sugar and coat the crust with it.
  37. Place the dough in the oven. Let it rise for 1 hour or until 2x its size. DO NOT turn on the oven. Please make sure to keep the dough in a dry environment, so do not put hot water inside the oven.
  38. Bring out the dough and preheat the oven to 180ºC/356°F.
  39. Bake the dough in the preheated oven for 10-12 minutes.
  40. Make sure the dough is cooked through. And it will be ready to serve.

Reference: Panda Loves Bread

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  1. Sounds delicious! Hojicha is so tasty

    1. Yessss! I love using hojicha in my baking!

  2. Hi! I was wondering where you buy your hojicha powder? I am also located in Vancouver!

    1. Hi, I bought it from Paragon Tea Room, the hojicha bronze is good for baking. You can buy from their online shop (https://paragontearoom.square.site/s/order?location=11ea2773c60d3c93b0c80cc47a2ae378), or pick up at the store.

  3. (lazy to log in on my phone, but this is the same person!)

    thank you so much! that’s such a coincidence I actually had plans to grab take out at paragon tea room this weekend because I wanted to try their bubble waffles! I didn’t even know they were selling powder! thank you!

    1. No problem! Def worth a try of their kombucha or oolong tea latte if you get a chance! ????

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