Butter mochi is a beloved Hawaiian treat. This chocolate butter mochi is simple to make and has a chewy, springy texture that’s more bouncy than a typical brownie or cake. Rich Dutch cocoa and chocolate pieces give it deep chocolate flavor that pairs perfectly with the coconut milk.
Ingredients
- 1 1/2 cup (150g) glutinous rice flour
- 3/4 cup (80g) Dutch cocoa powder
- 1 1/2 teaspoon baking powder
- a pinch of salt
- 3 eggs
- 1 cup (200g) sugar
- 1/4 cup butter, melted
- 1 1/2 cup full fat coconut milk
- 1 teaspoon vanilla extract
- chocolate chunks or chocolate chips, to taste
Directions
1. Preheat the oven to 375°F (190°C). In a large bowl, sift together the glutinous rice flour, Dutch cocoa powder, baking powder, and salt. Stir to combine.
2. In a separate bowl, whisk together the eggs, melted butter, and sugar until evenly combined. Stir in the coconut milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and uniform. Scrape the bowl so all flour is incorporated.
4. Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter into the prepared pan and scatter chocolate chunks or chocolate chips evenly over the top.
5. Bake on the middle rack for about 60 minutes, or until a toothpick inserted near the center comes out mostly clean. The surface should be set and slightly cracked.
6. Remove from the oven and let cool for about 20 minutes before slicing. Butter mochi can be served warm or at room temperature; its texture firms slightly as it cools but remains pleasantly chewy.
Recipe
Chocolate Butter Mochi
Pin Recipe
15
1
1 15
Method
Ingredients
- 1 ½ cup (150g) glutinous rice flour
- ¾ cup (80g) Dutch cocoa powder
- 1 ½ teaspoon baking powder
- a pinch of salt
- 3 eggs
- 1 cup (200g) sugar
- ¼ cup butter, melted
- 1 ½ cup full fat coconut milk
- 1 teaspoon vanilla extract
- chocolate chunks or chocolate chips, to taste
Method
- Preheat the oven to 375°F (190°C). Sift together the dry ingredients: glutinous rice flour, Dutch cocoa powder, baking powder, and salt.
- Whisk the eggs, melted butter, and sugar until combined. Add the coconut milk and vanilla, then stir to combine.
- Pour the wet mixture into the dry ingredients and mix until smooth, scraping the bowl as needed.
- Grease a 9×9-inch pan or line it with parchment. Pour in the batter and top with chocolate chunks or chips.
- Bake for about 60 minutes, or until a toothpick inserted comes out mostly clean and the surface is set.
- Cool in the pan for 20 minutes before slicing. Serve warm or at room temperature.