Chocolate Mochi Roses

The National Food Blogger Bake Sale is this Saturday. I previously told you I would be baking for the sale, the proceeds of which will go to Share Our Strength, an organization working to end childhood hunger across America.

One of the items I baked for the sale are these chocolate mochi roses. The mochi has a nice chewy texture and a light chocolate flavor. I love how they come out in this rose muffin pan from the Nordicware collection.

Recipe: Chocolate Mochi Roses


  • 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
  • 1 (12 ounce) can evaporated milk
  • 3/4 cup coconut milk
  • 1 cup of chocolate chips


  1. 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. Stir in the chocolate chips
  5. Pour batter into muffin molds.
  6. Bake in oven for about 20 minutes, until an inserted toothpick comes out clean.
  7. Cool completely before serving. Do not refrigerate mochi as it will change the texture.



2 comments on “Chocolate Mochi Roses”

  1. It’s fun to see what everyone will be baking for the sale tomorrow! These looks pretty and delicious!

    • I just saw yours! I didn’t realize how tiring this would be! I was up late baking everything. I still need to package stuff today.

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