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,
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INGREDIENTS
Nutrition- 2cups mochiko sweet rice flour
- 1 3⁄4
- 3tablespoons cocoa, ground
- 1tablespoon baking soda
- 12ounces evaporated milk
- 13 1⁄2ounces coconut milk
- 1⁄4
- 2
- 1 1⁄2teaspoons pure vanilla extract
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DIRECTIONS
- 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.
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