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Chocolate Mochi

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Chocolate Mochi is a rich, chewy, and indulgent dessert made with glutinous rice flour and cocoa, delivering a soft, springy texture and deep chocolate flavor. It’s naturally gluten-free and makes a delicious alternative to traditional cake or brownies.

Ingredients

  • 1½ cups glutinous rice flour (mochiko)
  • ⅓ – ½ cup unsweetened cocoa powder
  • ¼ cup granulated sugar (or adjust to taste)
  • ½ tsp salt
  • 1 tsp baking powder (optional — for slightly lighter texture)
  • 1 cup milk (or coconut milk for extra richness)
  • ⅓ cup melted butter or neutral‑flavored oil
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: ½ cup chocolate chips or chunks (for extra chocolate inside)

Instructions

  1. Preheat the oven to 350 °F (175 °C) and grease a small baking dish (or line with parchment paper).
  2. In a large bowl, whisk together mochiko, cocoa powder, sugar, salt, and baking powder (if using).
  3. In a separate bowl, mix milk, melted butter (or oil), egg, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined and smooth. If using, fold in chocolate chips.
  5. Pour batter into the prepared dish and smooth the top.
  6. Bake for about 45–50 minutes, or until the edges are set and the center springs back gently to the touch.
  7. Let the mochi cool completely before slicing — this helps the chewy texture set properly.
  8. Optional: dust with powdered sugar or cocoa, or gently warm slices in microwave 10‑15 sec before serving if you like a softer texture.

Notes

  • Use glutinous rice flour (not regular rice flour) — this is essential for the chewy “mochi” texture. :contentReference[oaicite:0]{index=0}
  • The batter should be thick but pourable; if it seems too dry, add a splash more milk. If too runny, add a small amount of extra mochiko. :contentReference[oaicite:1]{index=1}
  • You can substitute milk with coconut milk for a richer, slightly tropical flavor, or use plant‑based milk for a dairy‑free version. :contentReference[oaicite:2]{index=2}
  • Chocolate chips add texture — but expect them to sink slightly; for more even distribution, coat chips in a little mochiko before mixing. :contentReference[oaicite:3]{index=3}
  • Best eaten within 1–2 days — mochi tends to firm up over time, but gently reheating helps restore chewiness. :contentReference[oaicite:4]{index=4}

Nutrition

Find it online: https://recipesbyliza.com/chocolate-mochi/