Chocolate Mochi

Last week I posted my Homemade Boba Pearls that are super easy to make. I am really liking these mochi-like foods, so I thought, why not make some chocolate mochi to be specific!

If you like boba or those mochi ice cream balls from Trader Joe’s, you will love the texture of these. They are slightly chewy but also jello like. They are right in between those two consistencies. I mean! Come on!

Instead of just making plain, I decided to jazz them up a bit with cocoa powder. If you don’t like chocolate (how!?) or just don’t have cocoa powder, you could sub in rice flour or coconut flour. You would, thus, make plain mochi.

The key to this recipe is the ratio of glutinous rice flour to some other dry ingredient. Since glutinous rice flour, also called Mochiko flour, has such a characteristic texture so it cannot be replaced with anything. The cocoa powder or “other dry ingredient” can be replaced like I said above.

These yummy bites of goodness (wow I am losing my vocabulary) make for great snacks or desserts. I would recommend eating them after being leaving them in the fridge overnight.

5 Word Summary:


Chewy & Jello-like




If you love mochi-like foods, check these recipes out:

Sticky Rice Cakes (nian gao)

Purple Sweet Potato Sticky Rice Cakes (nian gao)

Chestnut Sticky Rice Cakes (nian gao)

Mochi Donuts – Lady and Pups

5 from 1 vote

Chocolate Mochi

This mochi is extremely chewy and chocolate-y.

Vegan, dairy-free, gluten-free, and oil-free.

Course Dessert, Snack
Cuisine American, Japanese
Keyword chocolate, mochi
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 cubes
Calories 100 kcal


  • 8 oz glutinous rice flour 1
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar 2
  • 1/2 tsp baking powder
  • 1 cup water
  • 6 oz non dairy milk 3


  1. Preheat oven to 275 degrees F and grease an 8 by 8 square pan.
  2. Sift all of the dry ingredients together (glutinous rice flour, cocoa powder, sugar, and baking powder.
  3. In a separate bowl, mix the water and milk together.
  4. Combine wet with dry and mix thoroughly. It should resemble runnier pancake batter.
  5. Pour into greased pan and cover with foil. Bake in oven for 40 minutes.
  6. Let cool completely and enjoy!

Recipe Notes

  1. Glutinous rice flour cannot be replaced with anything. Sometimes, it is called mochi flour or Mochiko.
  2. This must be granulated sugar, not liquid sweetener.
  3. I used cashew milk, but soy, almond, rice, hemp, cow milk work too.

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