No Need for Milk or Eggs! Wagashi-style Rice Flour

Name: No Need for Milk or Eggs! Wagashi-style Rice Flour Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 210 grams Bread (strong) flour; 40 grams Shiratamako (or mochiko / joshinko); 190 ml Water; 3 grams Salt; 25 grams Sugar; 20 grams Rice oil (or your favorite oil such as canola); 3 grams Dry yeast; 100 grams plus, (to taste) Chestnut paste (this is also tasty with adzuki bean paste if you don't have it!); 60 grams Sweet chestnuts, amanatto, or your favorite topping; 40 grams Walnuts

Servings: persons

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For those of you that are bothered by store-bought rice flour and white flour, you can easily make rice flour if you just have rice!
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It's also cheap!
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Refer to Recipe: 1354278.
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Set the dough ingredients into the bread maker, and start it on the bread dough course.
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Lightly release the gas with the palm of your hand once the dough is finished, and roll it up.
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Cover with a wet cloth and bench for 15 minutes.
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I always mist a big bowl or a cake cover, and cover it with that.
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Spread the dough out to about a 30cm square.
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(Roughly is fine.
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It's okay as long as it's uniformly thin ).
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Spread out the chestnut paste on top of that.
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Sprinkle finely chopped sweet chestnuts and walnuts on top of that.
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Breaking them up rather roughly will give it a nice texture.
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Roll the dough up from the front, and tightly close the seam.
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Use a cotton thread to wrap it up, and cut it into 8 equal portions.
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Using a knife will smash the cut portion, so I use sewing thread or kite string.
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These will turn into pretty spiral patterns The dough is always thin at the edges, so I roll it back up without putting it in a pan, to make rolled bread.
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Place into a pan that's been lightly coated with oil, and let rise for the second time until they double in size.
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It will take about 40-50 minutes at 40C if you're using your oven's proofing function.
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Heat up an oven to 200C then reduce to 180C, and bake for about 25 minutes.
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Please adjust the baking time and temperature according to your household oven.
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After it has finished baking, remove it from the mold and let cool on top of a rack.
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See, it's rich!
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It's nice and springy.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 210 grams Bread (strong) flour, 40 grams Shiratamako (or mochiko / joshinko), 190 ml Water, 3 grams Salt, and more.

Yes, No Need for Milk or Eggs! Wagashi-style Rice Flour Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No Need for Milk or Eggs! Wagashi-style Rice Flour Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions