Cocoa Butter Mochi

Submitted by marisk

"If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli,"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 32

ingredients

• 2 cups mochiko sweet rice flour
• 1 3⁄4 cups sugar, granulated
• 3 tablespoons cocoa, ground
• 1 tablespoon baking soda
• 12 ounces evaporated milk
• 13 1⁄2 ounces coconut milk
• 1⁄4 cup butter, melted
• 2 eggs, beaten
• 1 1⁄2 teaspoons pure vanilla extract

directions

1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl, sift together dry ingredients.
3. In a separate bowl , combine wet ingredients.
4. Add the dry mixture to the wet mixture in small amounts.
5. Mix until until all ingredients are well combined.
6. Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
7. Bake for 1 hr.
8. Test with toothpick - comes out clean when done.
9. Let cool before cutting.
10. Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

Reviews

[myoungp]

I made quite a bit of changes. First, I halved the recipe but used half a box of Mojiko sweet rice flour (8 oz, not 1 cup). I scaled most ingredients down in half, except that I used 3 tbsp cocoa for more chocolate flavor and only 1 tsp baking powder and 1 tsp vanilla extract. I added 2 tbsp heavy whipping cream to thin the mixture out a bit. I used 3/4 cups sugar plus 1 tbsp. I beat the mixture using a whisk for about 5 mins, may be that's why it's a little chewier than the butter moji I made from another recipe here. There's a mild coconut flavor from the coconut milk, which I might sub with milk/half-half/cream next time if I don't want coconut flavor.

 

[MasakoHI]

Easy to make! I used a good quality cocoa and it tasted like a spongy chocolate brownie, delicious! This is a keeper since "anything" mochi is a favorite in my family. I followed the recipe exacty using good cocoa, I wouldn't use Nestle Quick.

 

[Aunt Cookie]

This is a really good dessert! I especially like the chewy texture of the mochi squares. Even though these look like brownies, they're pretty different (in a good way). I might add a little more cocoa next time, but they're good as written, too. Thanks for posting such an interesting, unique recipe! I'm sure I'll make it again.

 

[Engrossed]

WOW! This was my first time making Mochi and it was really EASY and turned out FABULOUS! I wouldn't describe it as rich but it does have a slightly sweet chocolate flavor. The texture takes some getting used to...kinda spongy rubbery...but it's strangely ADDICTIVE. I think kids would especially like this and could probably make it too! My husband who usually doesn't care much for the desserts I make couldn't stop eating this. We have had several Filipino desserts that were similar but I liked this sooo much better. I even brought some to work and all of my co-workers LOVED it too. Also...just a strange note...something about it reminds me of Boston brown bread...hmm. Thanks for this keeper recipe!

 

[Valeria]

This was delicious! It was my first time making mochi, and this recipe was easy to follow. The coconut milk and butter make it extremely rich, so a little piece can be real satisfying. The top has a crispy-chewy texture while the middle is spongy. Just great!