If you’ve never had Hawaiian Butter Mochi, you are missing out!! This stuff is addictive and the chocolate version reminds me of a fudgey brownie with a crispy exterior. Sweet rice flour is used, making this gluten free! Not paleo, but I couldn’t stay away from rice too long. The rice flour gives it the distinct Mochi like consistency.
I like it extra crispy on the outside, so once it’s been cooled and cut, I will reheat a piece in the toaster oven for 10-20 minutes and cool it again. This makes it extra crispy just like the edge pieces.
This recipe is for an 8 x 8 pan.
1 cup mochiko flour (sweet rice flour)
1/2 TBS baking soda
1 1/2 TBS cocoa powder
Pinch of salt
1/2 cup maple syrup (Use less or more depending on your tastes and keep in mind the chocolate chips are a bit sweet)
1/4 cup melted butter
1/2 cup melted chocolate chips
1 can of coconut milk
1 tsp vanilla extract
- Mix your dry ingredients in one bowl.
- Melt butter and chocolate chips together in a separate bowl and then whisk in the other wet ingredients.
- Slowly add the dry ingredients to the wet ingredients while whisking. Mix until no lumps exist and bake for 1 hour at 350 degrees F. Pretty easy right?