Chewy Chocolate Mochi Bread
Chocolate mochi bread is deliciously chewy, mildly sweet, and easy to make. Best enjoyed soon after they are baked when they are deliciously warm and still a bit gooey, they are the perfect size for a chocolate fix...and they're gluten-free! Dress them up with a drizzle of melted chocolate or dusting of icing sugar to make them extra special!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams glutinous rice flour
- 20 grams cocoa
- 10 grams sugar
- 1 gram salt
- 125 grams whole milk
- 40 grams neutral flavored oil
- 50 grams maple syrup
- 1 egg, (slightly beaten)
- 1/3 cup semi-sweet chocolate chips
- Melted chocolate
- Icing sugar
Instructions
- 1
Preheat oven 375F/190C.
- 2
Combine glutinous rice flour, cocoa, sugar, and salt in a mixing bowl and whisk together.
- 3
Add the milk and oil to the dry ingredients and mix well. Texture will be like gravel or pellets.
- 4
Add the maple syrup and slightly beaten egg to the bowl and mix well into a cohesive dough.
- 5
Mix in the chocolate chips.
- 6
Turn dough out on a surface dusted with glutinous rice flour.
- 7
Dust your hands with glutinous rice flour. Shape the dough into a disc. With a sharp knife, cut into 8 wedges.
- 8
Dusting your hands with glutinous rice flour, roll each wedge into a ball. Handle the dough lightly and quickly. Repeat with dusting your hands with glutinous rice flour before shaping each ball.
- 9
Use a cookie scoop or spoonful to portion out 8 dough balls.
- 10
Dust hands with glutinous rice flour before shaping each ball.
- 11
Place dough balls on a parchment-lined baking sheet. Bake for 15 minutes.
- 12
Transfer chocolate mochi bread to a rack to cool.
- 13
Drizzle with melted chocolate or dust with icing sugar, if desired.
- 14
Enjoy them within 1-2 hours of baking.