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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 32 |
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If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli, Ingredients:
2 cups mochiko sweet rice flour |
1 3/4 cups sugar, granulated |
3 tablespoons cocoa, ground |
1 tablespoon baking soda |
12 ounces evaporated milk |
13 1/2 ounces coconut milk |
1/4 cup butter, melted |
2 eggs, beaten |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl, sift together dry ingredients.
3. In a separate bowl , combine wet ingredients.
4. Add the dry mixture to the wet mixture in small amounts.
5. Mix until until all ingredients are well combined.
6. Pour mixture in a 9 x 13 buttered pan- will also fit in two 8 x8 pans.
7. Bake for 1 hr.
8. Test with toothpick - comes out clean when done.
9. Let cool before cutting.
10. Yield may differ according to the size of the pieces- suggest cutting in squares or 1 x2 rectangles - it is rich.
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