June, 15th 2024
Goguma Ppang and Mini Korean Garlic Cheese Bread
Sat, 27 March 2021
  • Servings 8 Servings
  • Time 120 Minutes
  • Difficulty Intermediate
  •  Print

Goguma PPang 


  • 1 cup Tapioca flour
  • 2/3 cup water

  • 2 tbsp vegan butter/margarine

  • 1 1/2 tbsp sugar

  • 1 tbsp all-purpose flour

  • 2 tbsp glutinous rice flour

  • 1 tbsp ground flax seed

  • 2 tbsp water (for flaxseed blooming)

  • 1/4 cup purple sweet potato flour

  • 240-gram Sweet potato (steamed beforehand)

  • 1 tbsp maple syrup

  • Pinch of salt


  • Mix flax seeds and water to bloom for 5 minutes.
  • Mix tapioca flour, water, glutinous rice flour, sugar, and margarine, in a mixer. At medium speed for a maximum of 12 minutes.
  • When the dough is done, let the dough rest for 30 minutes in an airtight container, in the fridge.
  • While waiting, make the filling! Prepare steamed sweet potato and tear the filling to shreds. 
  • Mix the mashed sweet potato with maple syrup and a little salt. 
  • Take the dough out and divide it into 10 equal parts.
  • Roll the dough out into a wide oval shape. Add the filling in the mid and wrap the filling around with the dough until it resembles a small version of sweet potato.
  • Roll & Cover the dough with purple sweet potato flour. Continue with the same stage until all the filling and dough are finished.
  • The final touch before baking, poke the bread using a chopstick and score some lines until it resembles a sweet potato.
  • Bake the mochi bread at 180o Celsius for 14-17 minutes.
  • Take the bread out and let it cool before serving, eat it along with dipped whipped cream. 

Mini Korean Garlic Cheese Bread 


  • 4 pcs of 10cm diameter vegan bread, any kind
  • Vegan cheddar shreds 
  • 6 cloves garlic, coarsely chopped
  • 120gr salted vegan butter
  • Dried Rosemaries
  • Dried oregano 
  • Coarse sea salts
  • Ground black pepper


  • Boil the shiitake leg shred with a little salt until it the smell of shiitake disappears.
  • Cut way 3 times on every angle as shown.
  • Combine the vegan butter with chopped garlic, rosemaries, oregano, salt and pepper.
  • Brush the mixture within the sides thoroughly.
  • Stuff the slots with cheddar cheese to let them melt. 
  • Final touch, brush all the bread with the butter mixture thoroughly.
  • Bake bread at 190o C for 10-13 minutes.
  • Take out your bread, enjoy while warm!