I love mochi. I love chocolate. So when I saw Mary’s post on The Food Librarian last week, I knew this was going in my oven. If, by some small chance, you haven’t happened upon her blog, I suggest you head straight there. She can get crazy with jello, make a mean bundt, and mindblow you with a jello bundt. I love that she’s a fellow Angeleno, which means I learn a lot about the city through her. It also means I get a taste of what’s baking in her kitchen from time to time!
So here’s my version, which was adapted from Mary, who adapted from justJENN. A cup of sugar seemed like a lot to me, but it had the perfect level of sweetness for my taste, which is to say it wasn’t overly sweet. Not only is this recipe super easy, but it’s gluten free and great for sharing!
1 cup mochiko
1 cup sugar
1 tsp baking soda
pinch of salt
4 Tbsp butter
1/2 cup semisweet chocolate chips
12 oz. can evaporated milk
1 1/2 tsp vanilla extract
1 large egg
1/2 to 1 cup semisweet chocolate chips
2 tsp matcha
Preheat the oven to 350 degrees. Lightly spray an 8×8 inch square pan (or you can use Jenn’s method and line with parchment and butter).
In a large bowl, combine the mochiko, sugar, baking soda, and salt. Whisk to combine and set aside.
Melt the butter and chocolate chips gently in a bowl over a pan of gently simmering water. Once completely melted, remove from heat.
In a medium bowl combine the evaporated milk, vanilla extract, and egg. Whisk and add the melted chocolate. Mix until combined. Pour wet ingredients into the dry and whisk until combined. Pour into the pan.
When the oven has finished preheating and the pan is ready to go in, sprinkle the chocolate chips evenly over the top (you can also use Mary’s method, which prevents the chips from sinking to the bottom of the pan). Bake for 40–50 mins.
Remove from oven and let cool on a wire rack. Invert carefully and sprinkle with matcha.