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    You are in: Home / Recipes / Cocoa Butter Mochi Recipe
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    Cocoa Butter Mochi

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 14, 2010

      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.

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    • on May 18, 2009

      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.

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    • on September 29, 2007

      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.

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    • on May 07, 2007

      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!

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    • on October 30, 2005

      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!

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    Nutritional Facts for Cocoa Butter Mochi

    Serving Size: 1 (49 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 135.9
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 3.8 g
    Cholesterol 18.5 mg
    Sodium 147.4 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 0.3 g
    Sugars 10.9 g
    Protein 2.0 g


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