Yes it's another mochi post. I went on a mochi binge for a while. I think with my grandma visiting from Taiwan, all I could think about was the delicious mochi we always eat there.
Anyhow, for those of you who liked the chocolate Hello Kitty mochi I made but don't have a Hello Kitty mold, the chocolate mochi taste great cut up into small squares too and are easier to make since you just pour the batter into one large pan.
Surprisingly (and a bit deceptively) these look a lot like brownies. The are soft, sweet, chocolatey, chewy all at the same time. I never knew East meets West flavors could match so well together, but then again, what doesn't go well with chocolate?
Without the fruit inside like some of my other mochi cakes, these last a few more days. In the past, I've been asked how to store mochi. I would keep it out at room temperature. The mochi stays chewy for a few days so if you are making this to bring to guests, you can definitely make it the night before and it'll taste just as good. Don't put leftovers in the fridge though because the mochi will loose its chewy texture and become a hard, non-chewy substance and it won't go back to being chewy even if you microwave it or let it sit out.
1 cup butter, melted
2 tsp. vanilla
2 cups sugar
4 eggs, beaten
2 tsp. baking powder
16 oz. box Mochiko flour
1 cup dutch processed cocoa or regular unsweetened cocoa powder
1 (12 ounce) can evaporated milk
3/4 cup coconut milk
Preheat over to 350 F. Cream the butter with sugar.
2. Beat in the evaporated milk and coconut milk to the butter/sugar mixture.
3. Beat eggs into the mixture.
4. Beat in the rice flour, cocoa powder, baking powder and vanilla.
5. Pour batter into a 9x 11 pan.
6. Bake in oven for one hour, until an inserted toothpick comes out
7. Cool completely before serving.