Cocoa Mochi

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Cocoa-Mochi
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Baked mochi is a staple here in the islands. Some with Filipino roots, some with Japanese roots, always a little bit different. Always the first dessert ….gone …. It was at a fundraiser bake sale that I first tried this recipe and had to ask for the recipe.

I had never had it with a chocolate flavor before. The cook already had it written down on recipe cards for the asking.

Cocoa-Mochi
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Cocoa Mochi

Baked mochi is a staple here in the islands. Some with Filipino roots, some with Japanese roots, always a little bit different. Always the first dessert ….gone …. It was at a fundraiser bake sale that I first tried this recipe and had to ask for the recipe.
I had never had it with a chocolate flavor before. The cook already had it written down on recipe cards for the asking.
Prep Time15 mins
Active Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Filipino, Hawaiian, Japanese, Local
Keyword: Baked Mochi, Dessert, Chocolate Flavor, Staple, Cocoa Mochi
Yield: 12 Servings.
Author: Deirdre K Todd

Materials

  • 2 c. mochiko (Japanese sweet rice flour)
  • 1 3/4 c. sugar
  • 1 TB baking soda
  • 1 can (12 oz.) evaporated milk
  • 1 can (12 oz.) coconut milk
  • 1 tsp. vanilla extract
  • 2 eggs, beaten
  • 3 TB cocoa powder

Instructions

  • Preheat oven to 350 degrees; lightly grease a 13×9-inch baking pan.
  • In a large mixing bowl, combine dry ingredients. 
  • Gently stir in wet ingredients; mixing well.
  • Pour into prepared pan; bake for 70 minutes.

How To Serve:

  • Serves 12.

Click to Order Hawaii’s Best Mochi Recipes Cookbook

Click to Order Hawaii's Best Mochi Recipes Cookbook

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