Chocolate Mochi Cakes

Mochi cakes revisited!
Last time: Green Tea Mochi Cakes

This time..

Chocolate Mochi Cakes
-makes around 12 regular or 24 mini cupcakes

200g Thai glutinous rice flour (or mochiko)
25g cocoa powder
80g unsalted butter, melted
140g sugar
187g evaporated milk
2 eggs
1 teaspoon baking powder



1. Preheat the oven to 350F. Grease and flour a cupcake pan.
2. Sift the Thai glutinous rice flour, cocoa and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk. Fold in the dry ingredients.
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake (or 1/8 cup for the 24 minis).
*Throw on some sesame seeds or almond slices for some extra goodness
5. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.



Texture is just as great as last time. Chewy, slight crunch on the outside and moist inside! Flavor-wise.. I prefer the green tea one. The chocolate in this one is not as intense and rich. Maybe next time I can try adding some melted chocolate for some extra chocolate-ness!

Taste: 4.5 stars out of 5
Texture 5 stars out of 5