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    Home » Recipes » Chocolate Desserts

    Chocolate Butter Mochi

    by Jolina | Published: August 20, 2024 | Last Updated: August 20, 2024 | 6 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video
    Pin for Chocolate Butter Mochi Recipe.
    Pin for Chocolate Butter Mochi.
    Pin for Chocolate Butter Mochi Recipe.

    Chocolate butter mochi is soft and chewy, so chocolatey, and very easy to make. Perfect for potlucks, in lunch boxes, as an after-school snack, a light dessert, as holiday gifts, and more. 

    (Looking for classic butter mochi? Try these mochi muffins!)

    Freshly baked chocolate butter mochi.
    Jump To hide
    Why you’ll love mochi chocolate
    How to make chocolate mochi
    Expert baking tips
    Recipe FAQs
    More recipes using glutinous rice flour
    Chocolate Butter Mochi

    I find myself absolutely obsessed with butter mochi. They’re super easy to make and very hard to mess up.

    So far I’m loving ube mochi, pumpkin mochi and espasol (the Filipino mochi version). And today, we have chocolate mochi, which is another delicious variation. 

    Let’s get to it.

    Why you’ll love mochi chocolate

    Chocolate mochi on a plate.

    I suppose the question should be, what’s not to love lol?

    • Easy to make. You only need 1 bowl, there’s no chance of over-mixing, this recipe is a winner every time.
    • Chocolatey. It’s also big on chocolate flavor. Not too sweet, perfectly chewy, you won’t be able to stop at just one!
    • Makes a big batch. And the recipe makes up to 36 bars so it’s perfect for potlucks, picnics, holiday get-togethers and more.

    Love chocolate? You’ll love these triple chocolate muffins!

    How to make chocolate mochi

    Ingredients for chocolate butter mochi with text overlay.
    (Featured products are not sponsored.)

    To make this chocolate butter mochi recipe, all you’ll need to do is combine all ingredients together and bake. It’s that easy.

    Ingredients

    You’ll need pantry staples like butter, sugar, eggs and baking powder. A few things to note about the other ingredients:

    • Mochiko flour — while any brand of glutinous rice flour can work (sometimes also called sweet rice flour), I’ve had the best results using Mochiko. You can find it in the international aisle of your supermarket, in Asian grocery stores and in Amazon.
    • Evaporated milk — you’ll want to use full-fat evaporated milk for the richest and creamiest texture.
    • Coconut milk — also best to use full-fat coconut milk. And make sure you’re using coconut milk and not coconut cream. I’ve found that coconut cream makes the mochi very oily.
    • Cocoa powder — if you can, use Dutch-processed cocoa powder for a more intense chocolate flavor.

    Baking tools

    You’ll need the following baking tools:

    • 9×13 inch baking pan
    • Electric hand mixer — you can choose to mix the batter by hand but I like using my mixer for the smoothest mixture. And happily, since glutinous rice flour is actually gluten-free, there’s no risk of over-mixing the batter.
    • Sharp knife or bench scraper — to slice the baked mochi

    Step-by-step photos

    Preheat your oven to 350F. Line a 9×13 inch baking pan with parchment paper and set aside.

    Melted butter and sugar in a bowl.

    Place melted butter and sugar in a large bowl.

    Creamed butter and sugar.

    Mix until combined.

    Eggs added to creamed butter.

    Add eggs one a time.

    Wet ingredients in a bowl.

    Ensure each addition is incorporated well.

    Vanilla extract added to mixture.

    Add vanilla extract.

    Wet ingredients in a bowl.

    Stir until evenly blended.

    Glutinous rice flour and cocoa powder added to wet ingredients.

    Add mochiko, cocoa powder, salt and baking powder to your wet ingredients.

    Partially mixed batter in a bowl.

    Stir until about 80-90% combined.

    Coconut milk and evaporated milk added to mixture.

    Add evaporated milk and coconut milk.

    Choco mochi batter in a bowl.

    Stir until incorporated and smooth.

    Mochi batter in a pan.

    Transfer the batter to your prepared pan and bake for 45 minutes…

    Freshly baked cocoa butter mochi in a pan.

    … or until a tester inserted in the center comes out with minimal dry crumbs.

    Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

    If you notice your mochi deflating slightly while cooling, don’t worry that’s completely normal.

    Expert baking tips

    Chocolate mochi bars on a plate.
    • Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free, which makes chocolate butter mochi a great brownie alternative to those who can’t consume gluten.
    • Chocolate mochi is delightfully chewy and sticky. For the cleanest slices, ensure the mochi is completely cool before cutting into bars. I prefer not to put it in the fridge though as I find that chilling changes the texture of the mochi dramatically.
    • You’ll know your mochi is done when the sides begin to firm up and when a toothpick inserted in the middle comes out with minimal dry crumbs. I don’t wait until the tester comes out completely clean. Minimal dry crumbs is when I get the perfect mochi texture.

    Recipe FAQs

    Chewy choco butter mochi on a plate.
    What is the difference between Hawaiian mochi and Japanese mochi?


    The word “mochi” refers to two different treats — the Hawaiian snack we have here, and Japanese mochi, which is shaped like a bun and filled with red bean paste, matcha, chocolate and more.

    Both are made of Mochiko, a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice. 

    Can I add mix-ins to my mochi?


    If you want to make your mochi even chocolatier, you can add chocolate chips. You can also add chopped nuts, shredded coconut and more.

    I choose not to because I want to retain that smooth, tender texture butter mochi is known for.

    Can I make chocolate mochi ahead?


    Yes! You can make chocolate mochi up to 2 days ahead of when you’re planning to serve them.

    How do I store choco mochi?


    Choco mochi is best stored covered on your counter. They should be good for up to 3 days.

    I don’t recommend storing them in the fridge because they will get tough and even warming them up won’t get that chewy texture back.

    More recipes using glutinous rice flour 

    Got leftover glutinous rice flour? You can make:

    • Palitaw Recipe Easy Authentic
      Palitaw Recipe (Filipino Rice Cakes with Coconut and Sesame Seeds)
    • Slices of royal bibingka on plates.
      Royal Bibingka – Easy Authentic Recipe

    This mochi is so good and chocolatey it would make the perfect base for a chocolate mochi cake. I’m working on the recipe and I can’t wait to share it and other Mochiko cake recipes with you!

    For now, we hope you enjoy every delicious bite of chocolate butter mochi. 

    Happy baking! 

    Did you make this chocolate mochi recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Slices of chocolate butter mochi on a plate.

    Chocolate Butter Mochi

    Author: Jolina
    Chocolate butter mochi is soft and chewy, so chocolatey, and very easy to make. Perfect for potlucks, in lunch boxes and more.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Cooling Time 1 hour hr
    Total Time 2 hours hrs
    Course Dessert, Snack
    Cuisine Hawaiian
    Servings 36 bars
    Calories 59 kcal

    Equipment

    • 9×13 Baking Pan
    • Hand Mixer
    • Bench Scraper

    Ingredients
     
     

    • ½ cup unsalted butter melted and allowed to cool slightly
    • 1½ cups granulated sugar
    • 4 pieces large eggs room temperature
    • 1 tsp vanilla extract
    • 1 16-oz box Mochiko flour can also use glutinous rice flour
    • 2 tsp baking powder
    • ⅔ cup Dutch processed cocoa powder
    • pinch salt
    • 1 12-oz can evaporated milk
    • 1 14-oz can coconut milk

    Instructions
     

    • Preheat your oven to 350F. Line a 9×13 inch baking pan with parchment paper and set aside.
    • In a large bowl, stir melted butter and sugar until combined.
      ½ cup unsalted butter, 1½ cups granulated sugar
      Melted butter and sugar in a bowl.
    • Add eggs one at a time. Ensure each addition is incorporated well.
      4 pieces large eggs
      Eggs added to creamed butter.
    • Add vanilla extract and stir until evenly blended.
      1 tsp vanilla extract
      Vanilla extract added to mixture.
    • Add mochiko, baking powder, cocoa powder and salt. Stir until about 80-90% combined.
      1 16-oz box Mochiko flour, 2 tsp baking powder, ⅔ cup Dutch processed cocoa powder, pinch salt
      Glutinous rice flour and cocoa powder added to wet ingredients.
    • Add evaporated milk and coconut milk. Stir until incorporated and smooth.
      1 12-oz can evaporated milk, 1 14-oz can coconut milk
      Coconut milk and evaporated milk added to mixture.
    • Transfer the batter to your prepared pan and bake for 45 minutes or until a tester inserted in the center comes out with minimal dry crumbs.
      Mochi batter in a pan.
    • Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
      Freshly baked cocoa butter mochi in a pan.

    Video

    Notes

    1. The yield depends on how big or small you slice your mochi. The estimated nutrition information is based on 36 bars.
    2. Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
    3. For the cleanest slices, ensure the mochi is completely cool before cutting into bars. 
    4. You’ll know your mochi is done when the sides begin to firm up and when a tester inserted in the middle comes out with minimal dry crumbs. 
    5. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 59kcalCarbohydrates: 9gProtein: 0.4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 1mgPotassium: 48mgFiber: 1gSugar: 8gVitamin A: 79IUCalcium: 13mgIron: 0.2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Cathy

      February 28, 2025 at 8:04 am

      5 stars
      Very easy to make and delicious.

      Reply
      • Jolina

        March 03, 2025 at 7:46 am

        Glad you like them Cathy!

        Reply
    2. STC

      February 17, 2025 at 11:35 am

      Are you using unsweetened coconut milk?

      Reply
      • Jolina

        February 18, 2025 at 8:20 am

        Yes, the recipe requires unsweetened coconut milk. Enjoy!

        Reply
    3. Lacey

      January 14, 2025 at 4:54 pm

      How long will this store for ? And what’s the best way to store leftovers ?

      Reply
      • Jolina

        January 20, 2025 at 9:55 am

        Hi Lacey, chocolate mochi is best stored covered on your counter. They should be good for up to 3 days.

        Reply
    5 from 1 vote

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