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