Chocolate Mochi

10-12 Servings Ready in 60 minutes

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Mochi is a variety of Japanese sticky rice cake that is versatile for both savory and sweet recipes.  It is usually made from sweet rice and formed into a paste. To make a Mochi cake, we used Mochiko; sweet rice flour mixed with sugar and it is malleable for an extended time, allowing us to shape it in any way we please for our recipe. Mochiko is often available in supermarkets which make this recipe an easy one to complete in an hour.

The alternative would be making the Mochi from scratch yourself, which could take a lot of work and a longer list of ingredients. The popular or original Mochi is made with Red Bean Paste, but due to increasing demands, Chocolate Mochi became an equally popular choice for dessert and the Mochi is being made into multiple flavors and colors.

Now since this will be a chocolate based Mochi, you must get dark non-sweetened chocolate. The Mochiko mixture with sugar will be too sweet, so using a premium dark chocolate is a must. In case you’re having a hard time deciding on the best type of chocolate to use, I recommend checking out Chocolak (www.chocolak.com) as their store is home to some of the best products and let you order chocolates online and have them delivered to your door.

Ingredients

  • 2 Cup Mochiko flour
  • 1 3⁄4 Cup sugar
  • 1 Tablespoon baking soda
  • 3 Tablespoon cocoa powder
  • 1⁄2 cup melted butter
  • 150 grams dark chocolate
  • 1 small can evaporated milk (6 oz.)
  • 1 cup unsweetened coconut milk
  • 2 large eggs
  • 2 teaspoon of vanilla extract

Procedure

  • 1

    Sift the Mochiko flour, sugar, baking soda and cocoa powder and place them into a small bowl.

  • 2

    Grease a rectangular baking pan and pre-heat the oven at 200 degrees C.

  • 3

    Melt butter and the chocolate until no lumps could be found. Stir to make sure that it’s fully melted.

  • 4

    In a separate bowl, whisk the eggs and then combine them with the milk and vanilla extract.

  • 5

    Add the melted chocolate and butter to the milk mixture and stir thoroughly.

  • 6

    Combine the last mixture with the Mochiko mixture and stir them together until smooth.

  • 7

    Pour in the pan and bake between 45 to 55 minutes. Cool before slicing. It’s best in the next 3 days after baking.

  • per 100g
*Calculations does not include the toppings
Nutrition Info (per square)
Calories107 Cal
Protein1 grams
Carbohydrate17 grams
Total Fat5 grams
Saturated Fats2 grams
Sodium25 mg
Cholesterol 22 mg

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