Cocoa Butter Mochi

READY IN: 1hr 15mins
Recipe 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,

Top Review by 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.

Ingredients Nutrition


  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.

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