Chocolate Butter Mochi
Chocolate butter mochi is a chewy, fudgy, baked mochi from Hawai'i. This mochi cake is easy to make: just mix all ingredients and bake.
Servings: 8 people
Ingredients
- 2 cups mochiko 300g
- 1 tbsp baking powder
- 1/2 cup dutch process cocoa* 45g
- 1 cup sugar 100g
- 3/4 cup brown sugar, packed 150g
- 1/2 tsp salt 4g
- 1 tbsp instant coffee optional
- 1 14 oz can coconut milk
- 1 12 oz can evaporated milk
- 2 eggs
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Whisk mochiko, baking powder, cocoa, sugar, brown sugar, instant coffee, and salt.
- Add coconut milk, evaporated milk, melted butter, and eggs.
- Mix dry and wet ingredients together, making sure there are no lumps of mochiko powder at the bottom of your bowl.
- Pour into a 9x13" pan and bake for one hour.
- Let cool and slice into squares. Leftovers can be kept sealed at room temperature.
Notes
*Regular cocoa powder for baking can be used instead of dutch process, but dutch process will give you a more intense flavor.
**This recipe was updated slightly in 2023 to be fudgier and chocolate-ier. I still love the original recipe, which was lighter and cakier. If you want the original recipe, increase mochiko to 2 1/2 cups and reduce cocoa powder to 3 tbsp.
***I sometimes like to use just 2 tsp of baking powder for a denser texture. A full tbsp is fluffier as shown in the photos.