Desserts, Drinks & Baking

Rice Bread Rolls with Kabocha & Corn

Name: Rice Bread Rolls with Kabocha & Corn
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 240 g Bread rice flour; 100 g Cooked rice, soaked; 150 ml Water; 4 g Yeast; 4 g Salt; 12 g Coconut oil; a little Milk (for brushing); 700 g Kabocha squash, cooked; 100 g Corn kernels

밥빵

Soft muffin-tin rolls of rice flour dough kneaded with cooked rice and coconut oil, rolled around a filling of mashed kabocha and corn. No sugar — the sweetness comes from kabocha and rice.

120mPrep

25mCook

8Servings

HardLevel

🧺 Korean ingredients in this recipe

Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

For the filling, mix the cooked kabocha with the corn.

Rice Bread Rolls with Kabocha & Corn — step 1

Knead the rice flour, salt, yeast, rice and water into a ball, add the coconut oil and knead until smooth.

Rice Bread Rolls with Kabocha & Corn — step 2

Let it rise until doubled. If a finger press leaves an indent, it has risen enough.

Rice Bread Rolls with Kabocha & Corn — step 3

Roll into a thin rectangle (about 35 × 28 cm, 0.5 cm thick), spread with the filling and roll up.

Rice Bread Rolls with Kabocha & Corn — step 4

Cut into 4 cm pieces, place in a muffin tin and let rise until they fill the cups.

Rice Bread Rolls with Kabocha & Corn — step 5

Brush with milk and bake in an oven preheated to 180°C top / 160°C bottom for 20–25 minutes.

Rice Bread Rolls with Kabocha & Corn — step 6

📊 Nutrition Facts (per serving)

228Calories (kcal)

41.59 gCarbs

8.52 gProtein

3.06 gFat

5.35 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.