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.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Chocolate Mochi Roses
- 1 cup unsalted butter melted
- 2 tsp vanilla
- 2 cups granulated sugar
- 4 eggs beaten
- 2 tsp. baking powder
- 1 (16-oz) box Mochiko flour
- 1 cup dutch processed cocoa
- 1 (12-oz) can evaporated milk
- 3/4 cup coconut milk
- 1 cup of chocolate chips
- 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. Stir in the chocolate chips. Pour batter into muffin molds.
- Bake in oven for about 20 minutes, until an inserted toothpick comes out clean.
- Cool completely before serving. Do not refrigerate mochi as it will change the texture.
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.