• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Dish Diary
  • Recipes
  • Dish Diary
  • Tidbits
  • About

Baked Chocolate Mochi

01/10/2024 by Ume

Jump to Recipe Print Recipe

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.


Baked Chocolate Mochi

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.


Baked Chocolate Mochi

Check Out

Boxed Cake Mix Bundt AKA “Cheater Cake”
Fresh Fruit Tart


Baked Chocolate Mochi
Baked Chocolate Mochi
Print Recipe

Baked Chocolate Mochi

Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American, Japanese
Keyword: baked mochi, chocolate, gluten-free, mochi
Servings: 24 pieces

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)

Filed Under: Dessert, Gluten-Free, Japanese, Recipes Tagged With: baked mochi, Chocolate, Dessert, gluten free, mochi

Previous Post: « Paper Cake Shop
Next Post: Kimchi Cream Cheese Dip »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello, Dishes!

We’re so glad you’re here! Check out our favorite recipes and dish diary entries that are updated weekly.

More on who we are.
Mysa, Ume, Kiwi + Momo

  • Facebook
  • Instagram
  • Pinterest

Latest Posts

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Chicken with Eggplant and Mushrooms

Chicken with Chinese Eggplant and Mushrooms

Simply Crepes Homespun Craft Kitchen

Simply Crepes Homespun Craft Kitchen

How to Cook a Wolf

How to Cook a Wolf

Footer

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
  • Dish Diary
  • Tidbits
  • About
  • Contact Us
  • Privacy Policy

Copyright © 2025 The Dish Diary