Kirbie's Cravings

Chocolate Mochi

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.

photo of three slices of chocolate mochi on a plate

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.

I never get tired of mochi and love making different kinds of mochi desserts like Mochi Ice Cream and Mini Mochi Donuts.

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 Mochi Brownies, 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.

close-up photo of chocolate mochi

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.

More Mochi Recipes

Chocolate Mochi

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
East meets West with these chocolate mochi. They look like brownies but they are soft, sweet, and chewy all at the same time.
5 from 1 vote


  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

5 comments on “Chocolate Mochi”

  1. I haven’t had a chance to try your recipe yet (I will soon) but this is what the family makes.

    Chocolate Mochi

    2 cups Mochiko
    1 3/4 cups sugar, granulated
    3 tbsp. cocoa, ground
    1 tbsp. baking soda
    12 oz. evaporated milk
    13.5 oz. coconut milk (can)
    1/4 cup butter melted
    2 eggs, beaten
    1 1/2 tsp. pure vanilla extract

    Preheat oven to 35- degrees. In a large mixing bowl, sift together dry ingredients. In a separate bowl, combine wet ingredients. Add the dry mixture to the we mixture in small amounts. Mix until all the ingredients are well combined.

    Pour mixture into a 9″x13″ buttered pan. Will also fit in to 8″x8″ pans. Bake for 1 hour. Test with toothpick – come out clean when done. Let cool before cutting.

  2. Pingback: Chocolate Mochi | Online REL