Chocolate Mochi Cake/Brownie (gluten free)
Equipment
- 1 8 inch baking pan, lined with parchment paper and lightly oiled (with butter or cooking oil)
- 2 small mixing bowls
Ingredients
Dry Ingredients
- 1.25 cups Mochiko (or glutinous rice flour)
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1/4 tsp salt
- 1/3 cup semi-sweet chocolate chips
Wet Ingredients
- 2 oz butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 1 cup coconut milk
- 1 tbs coconut cream (optional if you have it)
Instructions
- Preheat oven to 350 degrees F.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a bowl.
- Combine dry ingredients into wet ingredients, mix well.
- Pour into prepared baking pan.
- Bake for about 30 minutes until mochi brownie/cake is firm and bouncy.
- Let it cool down and serve. It's delicious warm as well but won't be chewy like mochi until it is cooled down.
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