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Rate Chocolate Mochi
Avg. rating 5 from 2 votes.
# of Servings: 12
Recipe Created By: Cheryl Nakao
1 1/2 cups sweet rice flour (mochiko)
1/2 cup white sugar
1 1/2 cups cold water
1/2 cup chocolate chips
unsweetened cocoa powder
non stick spray or oil
Melt chocolate chips in the microwave. Spray/lightly oil an 8x8 glass baking dish. Mix the mochiko, water and sugar thoroughly (no clumps). Add melted chocolate chips to the mochiko mixture and mix until thoroughly blended. Pour into the greased dish.
Lay out plastic wrap on a cutting board and dust with the cocoa powder.
Microwave the mixture at 2-3 minute intervals on high until the surface is dry to the touch. Towards the end you may need to do it in 1 minute intervals depending on the power of your microwave. The surface will bubble up some.
Turn out the mochi onto your cocoa powder dusted cutting board. Cut or twist off pieces and roll in cocoa powder dusted palms into somewhat smooth. Dust with a little more cocoa powder and place in a paper muffin cup or wrap in plastic wrap.
Notes- if you leave it out overnight uncovered or freeze them, you can then bake them the same way you would the Grainassance mochi.
Mochiko is also knows as sweet rice flour or glutinous rice flour. It does not contain gluten. It is ground sweet, sticky rice. It can usually be found in the Asian section of the grocery store in a white box with a red star and blue writing.
Be sure to verify the safety of your chocolate chips.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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