Chocolate Mochi

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  • 2 cups sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 16 ounces mochiko (sweet rice flour)
  • 1 stick unsalted butter, melted
  • 1 cup semisweet chocolate chips, melted
  • 1 (12-oz.) can evaporated milk
  • 1 (13.5-oz.) can coconut milk
  • 4 large eggs, beaten
  • 2 teaspoons vanilla


Preheat oven to 350°F.

Combine sugar, baking soda, salt, cocoa powder and mochiko in a large bowl.

Combine melted butter, melted chocolate, evaporated milk, coconut milk, eggs and vanilla.

Add the wet ingredients to the dry ingredients and mix until well combined. Pour into a well-buttered 9x13-inch baking dish.

Bake for one hour or until a toothpick inserted in the center comes out clean.

Cool to room temperature before serving.


Recipe from Ballard Market - Culinary Resource Center
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