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Chocolate butter mochi takes a twist on your classic butter mochi and adds some chocolately goodness. Decadent, sweet, buttery mochi perfect for your next get together or just to eat at home as a yummy dessert.

I mean if butter is involved it must be good right? Right! And when you combine butter and mochi you get the most amazing dessert around.

Butter mochi is a popular dessert in Hawai’i. You can find it at many grocery stores and family parties. So delicious you can’t have just one.

What is butter mochi?

Butter mochi, similar to bibingka, is a mochi that is made with mochiko flour and butter and baked. This recipe takes a twist on the classic and makes it CHOCOLATE BUTTER MOCHI.

Ingredients for chocolate butter mochi

• 1 box (16 ounces) mochiko flour
• 2 cups granulated sugar
• 3 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi sweet chocolate chips
• 1/2 cup unsalted butter, melted
• 4 eggs
• 2 cups whole milk
• 1 can (13.5 ounces) coconut milk
• 2 teaspoons vanilla extract

What chocolate is best?

Unsweetened cacao powder and semi-sweet chocolate chips are the best types of chocolate to use. You do not want to use sweetened cocoa powder that is that often used to make chocolate milk as this may be too sweet. Same concept when using milk chocolate chips.

Can I substitute whole milk?

You sure can. If you want a lighter taste use 2%, 1%, or skim. You can also opt to use a dairy free milk of your choice.

Is this recipe gluten free?

Mochiko flour is naturally gluten free and so is this recipe.

How to store chocolate butter mochi?

Once cooled place in an airtight container and store at room temperature for 1 to 2 days.

You can refrigerate, but this may cause the mochi to dry out and harden.

If you love mochi and want more, check out these other mochi recipes

• Mochi donuts
• Chocolate butter mochi
• Mochi brownies
• Mochi pancakes
• Ube mochi
• Ozoni (mochi soup)
• Classic mochi
• Butter mochi
• Poi mochi

How to make butter mochi?

https://youtu.be/6J3ZD2KUJIA

Preheat oven to 350F.

To a large mixing bowl add mochiko flour, sugar, cocoa powder, baking powder, and salt. Whisk until well combined and set aside.

To another bowl add butter and chocolate chips. Place in the microwave and heat at 30 second intervals until better and chocolate has melted. Stir to combine and set aside.

To the another bowl add eggs, milk, coconut milk, and vanilla extract. Whisk until well combined. Then pour chocolate butter mixture in and whisk until well combined.

Add wet ingredients to the dry ingredients. Whisk until well combined.

Pour mixture into a greased 9×13 baking dish and bake for 60 minutes or until a toothpick inserted comes out clean.

Cool completely before cutting. ENJOY!

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