Chocolate Butter Mochi, surprisingly, doesn’t taste all that chocolate-y or sweet… Which I actually like!
I made this mochi for the OAA Bazaar that was held this year on Oct 12th, Sunday… And it sold out so fast, I didn’t even get a chance to buy some for my parents! (In retrospect, I should have just kept some on the side to eat at home… But oh well. All for a good cause!)
I don’t know about you guys, but I like desserts that aren’t overly sweet. If you asked me that 7 years ago, I probably would have laughed in your face, but it seems my tastebuds have changed. For those who are like me and like the more subtle desserts, this Chocolate Butter Mochi recipe is sure to please. So try it out, rate, and tell me how it goes! Itadakimasu!
- 1 box (16 oz) mochiko, Japanese glutinous rice flour
- 2 c sugar
- 1 T baking soda
- 3 T cocoa powder
- 1 stick (1/2 c) butter, melted
- 1½ c semi-sweet chocolate chips
- 1 can (12 oz) evaporated milk
- 1 can (12-13.5 oz) coconut milk
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- Preheat oven to 350F. Grease a 13 x 9 x 2-inch pan. Set aside for later.
- In a big mixing bowl, mix mochiko, sugar, baking soda, and cocoa powder together.
- In a separate bowl, mix the eggs, evaporated milk, and coconut milk together. Set aside.
- While the butter is hot, pour onto the chips and stir to incorporate. Try to melt the chocolate chips as much as you can; microwave if you need. But try not to burn the chocolate!
- Fold the chocolate mix into the wet mix until fully incorporated.
- Fold wet, chocolate mix into dry mix until the batter is smooth.
- Put the completed mix into the pan and put in the oven. Bake for 50-1hr, or until the mochi is done. To test, put a toothpick in the center and if it comes up with either pasty or liquid-y looking crumbs, it’s not done. Continue baking until the toothpick comes out clean or with a few crumbs.
- Take out of oven and cool for 2-3hrs to let the mochi set. Cut with plastic knife, serve, and enjoy!