Dairy-Free Chocolate Mochi
Indulge your sweet tooth with this rich and chewy Dairy-Free Chocolate Mochi—a Japanese-inspired dessert that's as easy to make as it is delicious! Crafted with glutinous rice flour, cocoa powder, and a touch of coconut oil, this recipe boasts a perfectly gooey texture and deep chocolate flavor, all while being completely dairy-free and naturally gluten-free. With just 10 minutes of prep time and a simple bake in the oven, you'll have soft, bite-sized mochi squares dusted with potato or cornstarch for a delightful finish. Perfect for satisfying your chocolate cravings or sharing at gatherings, these mochi treats are an irresistible fusion of tradition and indulgence. Customize the sweetness to your liking and enjoy them as an allergy-friendly dessert or snack!
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Recipe Information
Ingredients
- 1 cup Sweet rice flour (glutinous rice flour)
- 2 tablespoons Cocoa powder
- 0.5 cup Granulated sugar
- 1 cup Water
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil
- 0.25 cup Potato starch or cornstarch (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking dish by lightly greasing it with coconut oil.
In a mixing bowl, combine the sweet rice flour, cocoa powder, and sugar. Mix until well combined and free of lumps.
Gradually add the water to the dry ingredients, stirring consistently to form a smooth and lump-free batter.
Add the salt and vanilla extract to the mixture, and stir well.
Pour the mochi batter into the prepared 8x8 inch baking dish, spreading it evenly.
Cover the baking dish tightly with aluminum foil. This will trap the steam and ensure the mochi cooks evenly.
Bake the mochi in the preheated oven for 20 minutes.
While the mochi is baking, prepare a clean surface by dusting it generously with potato starch or cornstarch. This will prevent sticking.
After baking, carefully remove the mochi from the oven and let it cool down just enough to handle, but still warm. Be cautious, as it will be very hot initially.
Using a silicone spatula or knife, loosen the edges of the baked mochi. If necessary, run a knife around the edges to help release it from the pan.
Transfer the mochi onto the dusted surface. Sprinkle the top with more starch to prevent sticking while cutting.
Using a sharp knife or a pastry cutter dusted with starch, cut the mochi into small squares (approximately 2-inch squares).
Roll each mochi square in starch to coat all sides and prevent sticking.
Transfer the cut mochi pieces to a plate or airtight container, separating layers with wax paper if stacking, to serve or store.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 100.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
