Go Back

Chocolate Mochi Cake/Brownie (gluten free)

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Asian

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.
Keyword brownies, chocolate, coconut milk, Mochi