These are the most delicious chocolate mochi bites! This is a spinoff of my lemon mochi tarts. All I did was remove the lemon juice and add cocoa powder and chocolate chips. The results are delicious and I’m so happy with the result!
I use whole milk for this recipe, but you can also substitute non-dairy milks. It will still taste great, but it will likely decrease the cooking time due to the higher water content. So this is a very easy recipe to make vegan!
I plan to continue to use my base mochi recipe to create new flavor combinations! The possibilities are really endless…
Chocolate Mochi Bites
- Yield: 4 pieces 1x
Ingredients
Wet Ingredients
- 1/2 cup whole milk
- 1 tbsp unsalted butter, melted
Dry Ingredients
- 1/2 cup cane sugar, granulated
- 1 tbsp unsweetened cocoa powder
- 1/2 cup Mochiko sweet rice flour (or glutinous rice flour)
- 1/4 tsp baking powder
- 1/4 cup semisweet chocolate chips
- powdered sugar for dusting on top of mochi bites ((optional))
Instructions
- Preheat the oven to 350 degrees F.
- Grease 4 muffin tins with shortening and dust with sweet rice flour to ensure the mochi does not stick to a pan. Don’t use muffin liners! It will stick to the mochi bites and be impossible to eat.
- Melt the tablespoon of butter in a pan using low heat.
- Add the sugar, cocoa powder, sweet rice flour and baking soda in a large bowl. Whisk the mixture until all of the ingredients are evenly distributed.
- In a separate bowl, add the milk and melted butter and mix until combined.
- Now pour the dry ingredients into the wet ingredients bowl of milk and butter. Stir until combined and clump-free.
- Then, gently fold in the chocolate chips and pour the batter into 4 metal muffin tins evenly, making sure the chocolate chips get evenly distributed.
- Place the muffin tins on the middle rack and bake for 18-20 minutes. Bake for 18 minutes if you want softer edges or bake for 20 minutes if you want crispier edges.
- Remove from the oven and let the mochi bites sit in the tin for 5 minutes, then remove by scraping the edges with a butter knife and popping it out onto a cooling rack or plate.
- The mochi bites will continue to slightly cook as it cools. You can choose to eat it immediately or wait until it cools and cooks the center more, up to you!
- Pair with a cold glass of milk and enjoy!
Notes
This recipe can be substituted with non-dairy milks, but keep in mind the cooking time will likely be less. If using almond milk, for example, it will cook faster because almond milk has a higher water content. Also, feel free to double this recipe but keep in mind it will likely lengthen the cooking time!
