How to Make Chocolate Mochi

Chocolate Chi Chi Dango Mochi | Frock Files

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.

Chocolate Chi Chi Dango Mochi | Frock Files

Ingredients

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!

Instructions:
  1. Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
  2. 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.
  3. 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.
  4. 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.

Chocolate Chi Chi Dango Mochi | Frock Files

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.

 

New Year’s Tradition: Making Mochi

Welcome to 2014! I hope you all made it to midnight and then got to sleep in. If you’re anything like us, you’re lucky if it was one or the other. (We made it to midnight…)

In Japanese tradition, New Year’s Day is celebrated with mochi making ceremonies, which is especially appropriate here at Frock Files since last year’s most popular posts were the mochi recipes! In case you want to celebrate Japanese-style today, here are four mochi recipes to get you started.

Frock Files | Announcing Frock Photography

The easiest, super soft chi chi dango mochi from my grandma’s recipe box.

How to Make Pumpkin Mochi

Pumpkin mochi. Because I went through that period last fall where I wanted to pumpkin-ify everything!

Frock Files | How to Make Mochi Ice Cream

Mochi ice cream. Fill these babies with any kind of ice cream you please — great for non-dairy eaters.

Easy and Decadent Butter Mochi

Butter mochi — the perfect introduction to mochi for those who have never tried it before. Cake-like, sweet, and decadent.

I’ll be making my grandma’s chi chi dango recipe today. She always told me that the way you spend New Year’s Day is the way you’ll spend the rest of the year, so I guess we’ll have a lot more mochi goodness in the coming months. Happy New Year!

Frock Files | More Simple Recipes

 

Simple Recipe: Butter Mochi

Easy and Decadent Butter Mochi

Since we’re headed back to Hawaii next week, I thought it might be a good time to roll out a recipe from my home state. Butter mochi lies somewhere between a custard and a cake — it’s sweet, fluffy, and sticky all at once.

This is one of my favorite food gifts for the holidays, since people never expect it and the recipe makes enough for multiple recipients. Everyone from babies to grandparents love butter mochi. And since it’s gluten-free, it’s great for friends who have a gluten intolerance. Forget the fruitcake; mochi is where it’s at!

Easy and Decadent Butter Mochi

Ingredients:

3 1/2 cups sweet rice flour (Mochiko)
2 1/2 cups sugar
2 tablespoons baking powder
5 eggs
1.5 teaspoons vanilla extract
2 cans evaporated milk
1 can coconut milk
1 stick butter (melted)

Instructions:

1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.

2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.

3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.

P.S. If you love mochi, check out my grandma’s chi chi dango mochi, as well as my posts on pumpkin mochi and how to make mochi ice cream!

Easy and Decadent Butter Mochi

Frock Files | More Simple Recipes

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How to Make Pumpkin Mochi

How to Make Pumpkin Mochi

Since making Kona those puppy ice cream bites a couple of weeks ago, then the pumpkin hand pies, we’ve had some extra pumpkin-y ingredients hanging around. Of course, when my mind turns to sweets one of the first things to surface is mochi – my favorite!

This mochi is a little bit like a cake-y custard infused with pumpkin flavor. Everyone who tasted it this past weekend gave it a thumbs up, and I gave it to some pretty harsh (read: brutally honest) critics! This is a great one if you’re gluten-free; just remember to use certified gluten-free sweet rice flour and baking powder.

How to Make Pumpkin Mochi

This recipe is an adaptation of the recipe found on Aloha World.

Ingredients

Wet:
7 oz. pumpkin puree (pure pumpkin)
7 oz. pumpkin pie filling
7 oz. sweetened condensed milk
1 block butter, melted
2 eggs, beaten
1 tsp vanilla

Dry:
8 oz. sweet rice flour (Mochiko)
1 cup sugar
1 tsp baking powder

Instructions

1. Preheat oven to 350 degrees. Mix dry ingredients with a whisk. In a separate bowl, mix wet ingredients. Combine wet and dry ingredients and mix thoroughly.

2. Grease two glass pie dishes and evenly pour the mochi batter into both. Bake for 40-45 minutes or until the edges are golden brown.

3. Practice self-restraint by allowing the mochi to cool 2-3 hours. Cut with a plastic knife (it should glide right through!) into small pieces. Indulge in pumpkin bliss!

P.S. Want more mochi recipes? Check out the easy chi chi dango recipe from my grandma, or the instructions for mochi ice cream.

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Simple Recipe: Super Soft Mochi

Frock Files | Easy Mochi

Every Girls’ Day when I was growing up, my grandma brought over a plate full of mochi. I’d ration it out over a week because I knew I’d have to wait months until having it again. As I got older, I’d buy mochi from shops and farmer’s market stands, but none of them ever compared to my grandma’s. After all that searching, I eventually broke down and decided to make it myself. That’s when the real secret was revealed to me: it’s really easy to make. All you do is mix the ingredients and bake them on low heat.

If you’ve never had mochi, the closest thing I can compare it to is Turkish delight. Of course, perhaps you’ve never had Turkish delight either, so I’ll say that it’s a bit like a chewy marshmallow. The ingredients — rice flour, coconut milk, sugar, and vanilla — speak for themselves. And speaking of ingredients, mochi is naturally gluten-free and vegan. Double hooray!

Frock Files | Easy Mochi

Ingredients
  • 1 lb. mochiko (aka Sweet Rice Flour by Bob’s Red Mill)
  • 2 ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 cups water
  • 1 can coconut milk
  • Potato starch (or corn starch)
  • Food coloring
Instructions
  1. Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
  2. Mix the mochiko, sugar, and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients, using your hands. Add food coloring, if desired.
  3. Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes.
  4. Remove the pan from the oven. Remove the foil and allow to cool completely. Once fully cooled, my grandma re-covers the mochi with foil and allows it to sit for 10-12 hours. I don’t have that kind of patience, but if you do, your mochi will probably be even softer!
  5. Using a plastic knife, cut into small pieces and roll in potato starch until lightly coated. Wrap in wax paper, if desired.

1 lb. mochiko 2 ¼ cup sugar 1 teaspoon baking powder   Mix well: 1 teaspoon vanilla 2 cups water 1 (12 ounce) can coconut milk

Aside from the fact that this recipe makes delicious mochi, it’s also really pretty once it’s finished. This would be an excellent dessert for St. Patrick’s day, since you can use any food coloring you want (it only requires a few drops). I love sealing them in glass jars and making deliveries to friends, since this recipe makes so many pieces.

P.S. More mochi recipes (including mochi ice cream, butter mochi, and pumpkin mochi)!

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