Chocolate Butter Mochi

5 from 1 vote

Chocolate butter mochi is soft and chewy, so chocolatey, and very easy to make. Perfect for potlucks, in lunch boxes and more.

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Course: Dessert, Snack

Cuisine: Hawaiian

Servings: bars

Calories: 59kcal

Author: Jolina

Preheat your oven to 350F. Line a 9x13 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
Add eggs one at a time. Ensure each addition is incorporated well.
4 pieces large eggs
Add vanilla extract and stir until evenly blended.
1 tsp vanilla extract
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
Add evaporated milk and coconut milk. Stir until incorporated and smooth.
1 12-oz can evaporated milk, 1 14-oz can coconut milk
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.
Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.

The yield depends on how big or small you slice your mochi. The estimated nutrition information is based on 36 bars.
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.
For the cleanest slices, ensure the mochi is completely cool before cutting into bars.
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.
See post for more tips, FAQs and step-by-step photos.