Around the same time that I purchased my Hello Kitty rice ball maker set and Happy Face rice ball maker set, I also purchased a Hello Kitty silicone cupcake/muffin pan mold which I also found on eBay.
Since then I’ve been trying to decide what to bake with it. I knew I wanted to bake some sort of cupcake. I wanted to bake chocolate cupcakes, but I didn’t have time to try any of the new chocolate cupcake recipes I have on my to-do list. I know with silicone molds, often if you try to bake something light colored, there may be unevenness in how the batter browns. With the Hello Kitty face being the most important part of these molds, I didn’t want to use a light colored batter, which is why I thought of chocolate.
While reading JustJenn’s site, she blogged about a recent visit to the Sanrio Cafe in Hawaii, where she came across Hello Kitty mochi. The Hello Kitty mochi looked very similar to the size and shape of the molds I had bought. And then I realized I could try to make my own Hello Kitty mochi.
I used the recipes I used for my chocolate mochi seashells and stuck them in my Hello Kitty molds. I kept my fingers crossed, and was quite happy with the result. Each Hello Kitty face popped out quite easily from the molds.
These were so cute I actually had a really hard time eating them. Usually, I use dutch processed cocoa powder for my mochi recipe. But since I moved, I haven’t fully unpacked. I was only able to find regular baking cocoa powder. So the mochi came out quite a bit lighter, but they still tasted fine. I usually put chocolate chips in my chocolate mochi too, but I omitted them here because I didn’t want to mess up the faces.
If you don’t have Hello Kitty molds you can make mochi in a baking pan like I did with my Chocolate Mochi squares.
Chocolate Hello Kitty Mochi
- 1 cup butter melted
- 2 tsp vanilla
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- 1 (16-oz) box Mochiko flour
- 1 cup dutch processed cocoa or regular unsweetened cocoa powder
- 1 (12-oz) can evaporated milk
- 3/4 cup coconut milk
- Preheat over to 350°F. Cream the butter with sugar.
- Beat in the evaporated milk and coconut milk to the butter/sugar mixture. Beat eggs into the mixture. Beat in the rice flour, cocoa powder, baking powder and vanilla.
- Spoon batter into cupcake molds, about 2/3 full. Bake in oven for about 25 minutes, until an inserted toothpick comes out clean.
- Cool completely before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.