This one-bowl baked mochi mixes up quickly with just 8 ingredients! It’s part mochi, part brownie with a crunchy top and crisp edges once fully cooled.
Tips + Storage
Mochiko – Sweet rice flour is becoming a staple product in a lot of grocery stores. I like using Koda Farms Blue Star Mochiko sweet rice flour.
Coconut milk – I recommend using full fat coconut milk for a rich and creamy flavor.
A plastic knife is the tool to cut through baked mochi since it doesn’t stick. I often wondered why my grandparents would use one when there were other kitchen knives available and now I know.
This mochi will keep well in an airtight container at room temperature for 3-4 days. The texture will remain soft, but will get more rubbery the longer it sits.
Check Out
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Baked Chocolate Mochi
Ingredients
- 2 cups Mochiko sweet rice flour
- 1¾ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ cups coconut milk full fat
- 1 12 ounce can evaporated milk
- 2 large eggs beaten
- ¼ cup butter melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 baking pan with cooking spray or butter.
- Combine the dry ingredients in a large bowl.
- Add the remaining ingredients to the dry mixture and mix well.
- Pour into your prepared baking pan and bake for 1 hour.
- Remove from the oven and let cool before cutting with a plastic knife. The baked mochi will resemble brownies.(plastic knives are key since the mochi won't stick to it)
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