Chocolate flavored mochi in cake form! Inspired by butter mochi, this easy chocolate mochi needs only one bowl and a few minutes to make the batter.
I’ve been on a mochi kick lately because with my grandma visiting from Taiwan all I can think about was the delicious mochi we always eat there. It’s one of my favorite treats.
This chocolate mochi is a twist on traditional mochi and it couldn’t be easier to make. All you need are a few key ingredients and one bowl to make the batter.
What is Mochi?
Mochi is a Japanese rice cake. It’s made with glutinous flour, which gives the cake its chewy texture.
This cake is a variation of mochi inspired by Hawaiian butter mochi. Instead of a mochi dough, glutinous rice flour is mixed with eggs, milk and other ingredients and baked like a cake.
Like traditional mochi, this version is chewy, but surprisingly (and a bit deceptively) this chocolate mochi looks a lot like brownies. They are soft, sweet, chocolatey, and 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? I’ve also made Butter Mochi and Pumpkin Mochi which is another delicious combination.
How to Make Chocolate Mochi
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.
- The batter is very easy to make and you only need one bowl. First, you combine the butter, sugar, evaporated milk, and coconut milk.
- Add the eggs and stir until well combined.
- I used a 16-ounce box of Mochiko flour which is a glutinous rice flour. Add it to the wet ingredients along with some vanilla, cocoa powder, and baking powder.
- Pour the batter into a 9 x 13” baking dish and bake the mochi for about an hour at 350°F.
The mochi will set as it cools, so it’s important to let it cool completely before serving.
How to Store Mochi
In the past, I’ve been asked how to store mochi and I recommend storing it at room temperature for up to 3 days. These chocolate mochi last a few more days than the ones I’ve made with fruit, which need to be eaten right away.
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 the next day
Don’t put leftover mochi in the refrigerator because the mochi will lose its chewy texture and will turn into a hard, non-chewy substance. Unfortunately, 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. 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. Pour batter into a 9x 11 pan.
- Bake in oven for one hour, 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.