Cocoa Butter Mochi

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: 1 hr 15 mins
• 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.