Chocolate Butter Mochi recipe

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Ingredients

2 cups sweet rice flour (mochiko)
1 ¾ cups white sugar
3 tablespoons cocoa powder
1 tablespoon baking soda
½ cup butter
1 cup chocolate chips
1 (13 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
2 eggs
2 teaspoons vanilla extract

Nutrition Info

230.8 calories
carbohydrate: 32 g
cholesterol: 30.2 mg
fat: 11 g
fiber: 0.8 g
protein: 3.3 g
saturatedFat: 7.5 g
servingSize: -
sodium: 199.5 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.

  3. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.

  4. Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.

  5. Bake in the preheated oven until set, about 55 minutes.

  6. Cool completely before cutting, about 1 hour. Cut with a plastic knife, mochi sticks to metal.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

A chocolatey twist on an old Hawaiian favorite! So irresistible and buttery smooth melts in your mouth! A great mochi alternative to traditional brownies. Serve with whipped cream on top if you dare. It's quite addicting.

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