I have a lot of favorite dessert recipes. Ones that I hold very close to my heart. If someone asked me to choose a favorite it would be very hard. I wouldn't be able to pick just one. I would have to pick at least 5 (at the very minimum) to be my favorites. So let's say I don't have a favorite, but I have favorites :).
One of those favorites is Mochi. I have shared this recipe with you before and it was very well received! This makes me SO happy when you like the recipes I post! I can't express this enough! I love reading comments and emails of how you enjoy the recipe (s) - They bring a huge smile to my face :)!
I posted the Mochi about a couple months ago and it has been the highest viewed post so far. I thought with such high popularity of the Mochi, I would show you some more variations. So here is Chocolate Mochi!
This Chocolate Mochi is made the same as the original, "normal" Mochi that I showed you. The only slight change is the addition of Cocoa powder, and straining the mixture before baking it. I added a step of straining the mixture just to make sure there are no small clumps of cocoa powder.
The chocolate flavor in this mochi is just right. Not too overpowering or chocolaty. You are still able to taste the rice flavor, but there is an added chocolate taste that still shines through. And just like normal mochi, they are chewy, soft, and slightly sweet. So tasty!
If you have never tried mochi before, or even heard of it, I definitely recommend for you to make it! You can either make the original flavor or the chocolate – whichever you prefer. You can find the original recipe and more about mochi at my previous post here!
Next I want to make strawberry mochi, and then maybe mango, raspberry, green tea, and many more! Whichever flavor I make next I will definitely keep you updated :).
Chocolate Mochi (Japanese Rice Cake)
Makes: about 100 1-inch cubes
1lb. (16 oz.) Glutinous Rice Flour (Mochiko)
2 ½ cups Sugar
12 oz. Coconut Milk
1 ¾ cups Water
½ cup Cocoa Powder
Potato starch for dusting (Cornstarch can be used as well)
In a large bowl, sift the Glutinous Rice Flour. Add the sugar ancd cocoa powder to the flour and mix to combine. Add the coconut milk and do not stir. Then add the water and mix together with a whisk until the mixture is smooth and has no lumps. Using a fine mesh strainer, strain the mixture into another large bowl.
Preheat the oven to 325 degrees F.
Line 3 9-inch circular cake pans with foil (the bottom and the sides). Generously grease the foil with oil or cooking spray. Pour the batter evenly into all 3 pans. Place another piece of greased foil on top of each pan. Make sure that the foil is touching the batter.
Bake for exactly 1 hour in the middle rack of the oven. When finished, let the mochi cool in the covered pans for another hour.
When ready to cut the mochi, dust a clean work surface with the potato starch. Take the foil off of one pan and invert the pan onto the surface. Slowly and carefully pull away the foil from the mocha. The mochi will be sticky so be sure to take the foil off very carefully. Sprinkle some potato starch on top of the mochi.
Cut the mochi into 1-inch squares. After cutting each square, roll the mochi in potato starch so all sides are covered. Continue this process with the other 2 pans of mochi. Enjoy :)!
Mochi can be kept in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for a few months.
Also, because this recipe makes a lot of mochi, I make ½ a batch at a time. This tends to last us about a week :).
Recipe from Wiki How.