Can I make mochi with regular rice flour?

No. It has to be glutinous rice flour also sometimes called “sweet rice” . It has a sort of stretchy type of starch in it that normal rice varieties don't have. It's that stretchiness that makes mochi.

What is chocolate mochi made of?

FAQ. What is Chocolate Mochi? Mochi is a Japanese rice cake made by pounding glutinous rice into a tender, sticky cake. Chocolate mochi is made by filling this mochi with chocolate or by infusing the mochi itself with chocolate .

What happens if you use rice flour instead of glutinous rice flour?

Glutinous rice flour can be swapped with other great alternatives, such as arrowroot flour, sorghum flour, and almond flour. Generally, you can also use rice flour, but the results will not be as sticky and chewy as glutinous rice flour.

What is a substitute for rice flour in mochi?

Tapioca flour is ideal if you're looking for a sweet rice flour substitute for baked goods. It can help create foods that require a chewy consistency, like cookies and brownies. Tapioca flour works in a 1:1 ratio as a substitute. You can also use it to make mochi at home.

Why is my mochi falling apart?

There are a couple of reasons why your mochi is falling apart: The mochi wasn't sealed properly . The ganache inside is too warm. The mochi has been left at room temperature for too long.

What the heck is mochi?

Mochi (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch . The steamed rice is pounded into paste and molded into the desired shape.

Why is mochi so yummy?

By itself, mochi is relatively flavourless, but when mixed with other ingredients such as sugar and anko (sweet red bean paste) , it becomes a delicious and rather delicate treat.

Can I use regular flour instead of glutinous rice flour for mochi?

Non-gluten free substitutes If you don't need a gluten-free option, regular flour can also be used to replace glutinous rice flour to thicken or bread foods, but not to make chewy foods like mochi .

Does normal flour work for mochi?

Can you make mochi with regular flour, or without using rice or rice flour? Short answer: No . Long answer: Still no, but there are scientific reasons why. Today, I'll break down what mochi actually is, and why it can't be made without actual rice flour.

Can I use rice flour instead of mochiko?

Mochiko rice flour comes from short-grain glutinous rice, aka “sticky rice.”. It is not sweet, just mild in flavor and sticky. So you can buy any sticky rice flour and make Mochi. Regular rice flour will not serve the purpose as it is not sticky .

Can you use Bob's Red Mill rice flour for mochi?

Our Sweet White Rice Flour is 100% stone ground from high-starch, short-grain glutinous rice. It has a fine texture and neutral flavor, making it ideal for gluten free baked goods and to thicken sauces. It's also used to create rice noodles and mochi .

Cocoa Butter Mochi Recipe - Food.com (2024)

Submitted by marisk

"If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers.For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli,"

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photo by Engrossed

Ready In:: 1hr 15mins
Ingredients:: 9
Serves:: 32

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ingredients

2 cups mochiko sweet rice flour
1 ³⁄₄ cups sugar, granulated
3 tablespoons cocoa, ground
1 tablespoon baking soda
12 ounces evaporated milk
13 ¹⁄₂ ounces coconut milk
¹⁄₄ cup butter, melted
2 eggs, beaten
1 ¹⁄₂ teaspoons pure vanilla extract

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directions

Pre-heat oven to 350 degrees.
In a large mixing bowl, sift together dry ingredients.
In a separate bowl , combine wet ingredients.
Add the dry mixture to the wet mixture in small amounts.
Mix until until all ingredients are well combined.
Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
Bake for 1 hr.
Test with toothpick - comes out clean when done.
Let cool before cutting.
Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

Questions & Replies

when you say two cups mochiko, are you saying dry cups or liquid measurement. Makes a difference as liquid measures more than dry. I made mochi with 2 cups dry and the mochi appeared not to have enough batter. The mochiko box states 16 oz . 8 oz is is one cup in liquid measurements. please advice
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CARINA k.

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Reviews

I made quite a bit of changes. First, I halved the recipe but used half a box of Mojiko sweet rice flour (8 oz, not 1 cup). I scaled most ingredients down in half, except that I used 3 tbsp cocoa for more chocolate flavor and only 1 tsp baking powder and 1 tsp vanilla extract. I added 2 tbsp heavy whipping cream to thin the mixture out a bit. I used 3/4 cups sugar plus 1 tbsp. I beat the mixture using a whisk for about 5 mins, may be that's why it's a little chewier than the butter moji I made from another recipe here. There's a mild coconut flavor from the coconut milk, which I might sub with milk/half-half/cream next time if I don't want coconut flavor.

myoungp
Easy to make! I used a good quality cocoa and it tasted like a spongy chocolate brownie, delicious! This is a keeper since "anything" mochi is a favorite in my family. I followed the recipe exacty using good cocoa, I wouldn't use Nestle Quick.

MasakoHI
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This is a really good dessert! I especially like the chewy texture of the mochi squares. Even though these look like brownies, they're pretty different (in a good way). I might add a little more cocoa next time, but they're good as written, too. Thanks for posting such an interesting, unique recipe! I'm sure I'll make it again.

Aunt Cookie
WOW! This was my first time making Mochi and it was really EASY and turned out FABULOUS! I wouldn't describe it as rich but it does have a slightly sweet chocolate flavor. The texture takes some getting used to...kinda spongy rubbery...but it's strangely ADDICTIVE. I think kids would especially like this and could probably make it too! My husband who usually doesn't care much for the desserts I make couldn't stop eating this. We have had several Filipino desserts that were similar but I liked this sooo much better. I even brought some to work and all of my co-workers LOVED it too. Also...just a strange note...something about it reminds me of Boston brown bread...hmm. Thanks for this keeper recipe!

Engrossed
This was delicious! It was my first time making mochi, and this recipe was easy to follow. The coconut milk and butter make it extremely rich, so a little piece can be real satisfying. The top has a crispy-chewy texture while the middle is spongy. Just great!

Valeria

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RECIPE SUBMITTED BY

marisk

honolulu, HI

14 Followers
289 Recipes
1 Tweak

Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. ***** ... Excellent! Tasted great with/without tweaking. ****  ... Loved It! Tasted great with/without tweaking. No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. Thank you All for sharing!

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Cocoa Butter Mochi Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

RECIPE SUBMITTED BY

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FAQs

Can I make mochi with regular rice flour? ›

Can you use Bob's Red Mill rice flour for mochi? ›