Butter mochi is an easy and yummy dessert that originated in Hawaii. But did you know you can make a chocolate version? Who doesn’t love chocolate? (Actually I know someone who absolutely abhors it but he is definitely in the minority.). Resembling a moist brownie, Chocolate Butter Mochi has the satisfying chew of the original enhanced with deep chocolate flavor.
What is Chocolate Butter Mochi
At first sight, it would be easy to mistake this mochi for brownies. Anyone expecting a rich, fudgy brownie would be disappointed. Not being familiar with gluten-free baked goods, I suppose this could be considered a gluten-free brownie because of the use of rice flour instead of wheat flour. However, I will always identify the distinctive chew as mochi – just with a chocolate twist.
Double chocolate
The chocolate comes in two forms. The first is cocoa powder mixed into the batter. The second is chocolate chips melted in with the butter. That’s all that’s needed to give the mochi its deep chocolate flavor.
The mochi is usually served in paper cupcake liners (we love our cupcake liners in Hawaii). It’s easy to take to a potluck or family gathering and it will be gone sooner than you think.
Chocolate Butter Mochi
- Total Time: 1 hour, 10 minutes
- Yield: 24 1x
Description
With its deep chocolate flavor, this is a twist on a local favorite, but should not be confused with a brownie.
Ingredients
1/2 cup (1 stick) melted butter
3 tablespoons cocoa powder
1 tablespoon baking soda
1 3/4 cup sugar
2 cups mochiko flour (glutenous rice flour)
1 cup semi-sweet chocolate chips
1 12-ounce can evaporated milk
1 12-ounce can coconut milk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan and set aside.
Sift together mochiko, sugar, baking soda and cocoa powder.
Melt butter with the chocolate chips.
Combine milk, eggs and vanilla in a separate bowl.
Add chocolate to the milk mixture and stir.
Pour the wet ingredients into dry ingredients and stir until smooth.
Pour into the prepared pan.
Bake for 55 minutes. Cool before slicing. Cut with a plastic knife to serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Hawaiian-American
Nutrition
- Calories: 206.18
- Sugar: 19.43 g.
- Sodium: 194.8 mg.
- Fat: 8.79 g.
- Saturated Fat: 5.15 g.
- Carbohydrates: 28.8 g.
- Fiber: 1.09 g.
- Protein: 3.67 g.
- Cholesterol: 31.92 g.
Keywords: chocolate, Mochiko, coconut milk
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