Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/2 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 3/4 cup water
• 1/2 cup coconut milk (or regular milk)
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• Pinch of fine salt
• Extra sugar for coating (or a mix of sugar + cocoa)

Instructions (Steamed or Baked)

1. Preheat / prep: If baking, preheat oven to 350°F (175°C). Grease or line an 8×8 inch (20×20 cm) pan with parchment. If steaming, prepare a steamer and a similar-sized heatproof pan or dish.
2. Mix dry: In a bowl whisk together glutinous rice flour, sugar, cocoa powder and salt until evenly combined.
3. Add liquids: Stir in water, coconut milk, melted butter and vanilla until a smooth batter forms. The batter should be pourable but thick—adjust with a tablespoon of water or milk if too thick.
4. Transfer to pan: Pour batter into the prepared pan and smooth the top with a spatula.
5. Cook: Steaming: Steam over medium-high heat for 20–25 minutes until set and slightly springy. Baking: Bake 25–30 minutes until set and firm to the touch. (Times vary by equipment.)
6. Cool: Remove from heat and let cool completely at room temperature, then chill in the refrigerator 30–60 minutes to firm for cleaner cutting.
7. Cut & coat: Lift the mochi slab from the pan using parchment. Cut into small squares. Toss each piece in extra granulated sugar (or sugar+cocoa) to coat and prevent sticking.
8. Store: Store in an airtight container at room temperature for 1–2 days, or refrigerated up to 5 days. Bring to room temp before serving for best chew.

Tips & Variations

• Texture: For softer mochi reduce cook time slightly; for firmer cut back liquid a touch.
• Flavor swaps: Replace cocoa with matcha powder, fruit puree, or instant coffee for different flavors.
• Coating options: Use toasted coconut, kinako (roasted soybean powder), or powdered sugar instead of granulated sugar.
• Cutting cleanly: Warm your knife under hot water and dry between cuts to get neat edges.

History & Notes

Mochi is a traditional Japanese treat made from glutinous rice. Variations using mochiko (glutinous rice flour) became popular in Hawaii and other regions as easy-to-make home sweets. This chocolate-flavored version is a modern twist on classic mochi textures and can be adapted with many flavors.

Benefits

• Gluten-free (when using gluten-free ingredients)
• Simple pantry ingredients and quick to prepare
• Customizable to many flavors (fruit, tea, chocolate)

Serving & Storage

Serve chilled or at room temperature. If refrigerated, allow to warm slightly to restore chewiness. Best eaten within a few days for ideal texture.

Conclusion

These Soft Chocolate Mochi Bites are an easy, chewy dessert that’s fun to make and even more fun to eat. Try different coatings and flavors to create your favorite version!