Mochi Brownie Two-Bites
By now, y’all know that I dislike anything mochi or mochi-like (I know it’s uncharacteristically un-Taiwanese of me to not like mochi), but I think I’ve finally found a mochi recipe that I actually enjoy! I present to you:
Mochi Brownie Two-Bites!
Granted, you put chocolate in anything and I’ll eat it, but that’s beside the point. If you really think about it, mochiko (also known as mochi flour, sweet rice flour, glutinous rice flour) is really suited for brownie making. I don’t know about you, but my idea of a perfect brownie is one that has a thin, crispy shell that yields to a fudgy, chewy interior. Brownies made with regular wheat-based flours run the gamut from being fudgy to cakey, depending on how long you bake them. Two minutes too long in the oven and your perfect fudgy brownie has become a dry, stiff piece of “cake.” However, you don’t really run into that problem if you replace regular flour with mochiko; mochiko, when baked, becomes chewy, with your baked good having a crispy interior and a chewy middle. Sounds like the perfect brownie to me. And best of all, if you’re gluten-intolerant, this recipe is gluten-free!
This recipe comes from The Cinnamon Quill, a beautiful food blog that I discovered recently. If you enjoyed this recipe, please hop on over and comment there as well.
Recipe for Dark Chocolate Infused Mochi Cake via The Cinnamon Quill
Makes 12 mini cupcake-sized brownie two-bites.
- 2 oz. (1/2 stick, or 4 Tablespoons) of butter, melted and cooled slightly
- 1/2 cup sugar, plus additional for dusting the pan
- 1 egg, lightly beaten
- 1/4 C dutch-processed cocoa powder
- 2.2 oz. mochiko (sweet rice, or glutinous flour)
- 1/2 teaspoon baking powder
- 3 oz. (or 6 tablespoons) lite coconut milk
- 1/2 teaspoon vanilla extract
Spray a 12-cup mini cupcake pan with vegetable oil or rub with butter, then dust lightly with granulated sugar. Preheat oven to 350F.
Combine melted butter and sugar, whisk until pale and completely incorporated. Add the lightly beaten egg and mix again until completely incorporated. In a separate bowl, whisk together the cocoa powder, mochiko, baking powder, making sure no lumps remain. Add this dry mixture to the butter/sugar/egg mixture and mix lightly with a spatula until there are no visible pockets of dry mix. Pour the coconut milk and vanilla over the top and fold into the batter until the batter isn’t lumpy. Divide evenly amongst the cupcake tins. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies rest 5 minutes in the tin before turning them out onto a rack to cool completely before eating.
Will keep at room temperature for 2-3 days and can be refrigerated. However, with most foods made with mochiko, refrigeration renders them much denser and slightly more chewy. If this isn’t to your liking, you can microwave them gently and they should soften back up.
Note: This recipe is welcome to add-is like chocolate chips, chopped nuts, and dried fruit. I wanted to experience pure mochi-ness so I opted out.
The obligatory innards shot. Mmm.
Enjoy!
yummmmmo, but what about mochi is there not to like???
Haha, I dunno! When I was a kid I really liked mochi, but somehow as I got older I started liking it less and less? Maybe I’m just a freak of nature.
That is great way to use mochiko. This would be great for my family members that are allergic.
Thanks, Joy! I’m thinking of trying out mochiko in more ways in the future and hopefully regain my former love of mochi.
Mmmmmmm.
I agree completely about the brownie thing; my favorite part is ALWAYS the crust… then what’s always left is a disappointingly cake-like middle. Don’t get me wrong, I love cake, but a brownie is a brownie… and it should be chewy, slightly sticky, crispy on the outside, fudgey, mmmmmmmmm….
I should try this sometime! (Also planning on trying your red wine biscotti sometime soon ;D)
Yes about the fudgey brownie! So underappreciated! A cakey brownie isn’t a brownie, it’s a cake! I tell everyone this but they think I’m crazy for being so passionate about something like brownies, haha.
Hi there – just wanted to invite you to check out DessertStalking.com, our new food photo submission site. We concentrate on beautiful photos of the sweeter side of life and welcome submissions from food bloggers like you! Hope you will stop by and give us a try! -Donalyn
@Donalyn: Thanks for the invite! I’ve submitted this entry.
Those look just the right texture. I have several boxes of mochiko left over from a mochi making phase that I went threw. Definitely going to have to give these a try. Thanks!
@akmoni: I hope it works out for you!
Looks delicious, sis. Nice nail polish, btw. Haha
@Mei: Thanks
Though it only lasted like, one day 
I’ve never heard of mochiko, but using it in a brownie sounds GENIUS. Thanks for sharing!
@Jane: you gotta try it!
Ooooo, these are brilliant! Purse-sized mochi! Really nice job and great photos.
@Jenn: It’s all thanks to your great recipe!
These brownies would disappear fast even before I had them out of the cupcake pan. It looks wonderful and I will definitely try your recipe!
@Alisa: I hope they work out for you too
[...] the original recipe is from Pinjing, [...]
These look amazing! Have you considered filling the centers of them with mint chocolate chips? When they come out hot the mint will ooze out when cut. Mmm. Sounds perfectly refreshing for summer!
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[...] “Mochiko Brownie Two-bites” von Too Much Food gefielen mir auf Anhieb, und so habe ich die kleinen Schokohappen, die – [...]
Thanks for the helpful recipe. I will try it soon. I’m looking for mochiko cookie recipes too. Thanks again.
Please help! Is it possible to substitute melted chocolate for the powdered chocolate and just normal milk instead of coconut milk!
I think the regular milk for coconut milk substitution should be fine, just substitute 1:1. As for melted chocolate, I think it’s possible, though I am not sure about the proportions as melted chocolate contributes to the liquid content of the recipe. Looking around, it looks like you can substitute 3 tablespoons cocoa powder and 1 tablespoon butter or oil for 1 oz of unsweetened chocolate, so I imagine for this recipe, since it requires 1/4C (or 4 Tablespoons) of cocoa powder, you would need 1.33oz of unsweetened, melted chocolate, and you can reduce the amount of butter to 2 Tablespoons + 2 teaspoons instead of the 4 Tablespoons the recipe originally called for. I personally haven’t tried it, so please let me know if it works or not! I hope this helps!