Long before I ever posted my first mochi recipe here, my friend Eling and I were talking about our shared love of it. She once bought fresh strawberry mochi in Hawaii and packed it in her suitcase, only to arrive home in Massachusetts to the news that the airline had lost her luggage. For mochi lovers like us, that’s a big bummer.
After I got started on my mochi kick last year, Eling had the ingenious idea of mixing cocoa powder into my grandma’s chi chi dango mochi recipe. It was immediately a hit with everyone she shared it with, and I asked if I could share the recipe here with you. Not only did she say yes, she also offered to publish her chocolate version of the butter mochi recipe on her blog! Oh, you lovers of chocolate and mochi, you’re in for a treat. You’ll find chocolate chi chi dango mochi here, and chocolate chip butter mochi over at Eling’s blog.
1 lb. mochiko (Sweet Rice Flour from Bob’s Red Mill)
2 ¼ cup sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla
2 cups water
1 (12 ounce) can coconut milk
Plus 1/4 cup each confectioner’s sugar and cocoa powder to for rolling. Eling uses plain cocoa, and has also used shredded coconut. Let your imagination run wild!
- Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
- Mix the mochiko, sugar, cocoa and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients well, using your hands to make sure the ingredients are well blended.
- Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes. Remove the pan from the oven. Remove the foil and allow to cool completely. Once cooled, replace the foil and allow to stand for up to 10 hours.
- Using a plastic knife, cut into small pieces. Mix the confectioner’s sugar and cocoa powder together, and roll the mochi in the mixture before wrapping with wax or parchment paper.
P.S. Don’t forget to visit Eling’s blog for her chocolate chip butter mochi, which is basically a decadent gluten-free brownie. Impossible to resist, I tell ya.
P.P.S. More mochi recipes.