This recipe is an easy two bowl mix-and-go recipe. No need for any specialised equipment or knowledge.Jump to Recipe
What is mochi? It’s gelatinous, stretchy and chewy. Maybe like a smash clash between a gummy bear and a marshmallow.
But really, mochi is a Japanese sweet rice dough. Popularised these days as the mochi texture, it can be done by adding glutinous flour in baking.
For this recipe, I replaced standard flour with glutinous flour in the brownie recipe, giving it the chewiness. The rising of the baking soda really left a trail inside the brownie, the structure reminding me of the texture in the Malaysian honeycomb cake, which has similar bouncy touch! A perk of using glutinous flour is that it’s also gluten free.
If you’re a matcha fan, try my matcha mochi brownie recipe to satisfy your cravings!
Mochi Brownie Recipe
- 85 g butter
- 2 eggs
- 375 ml milk
- 1 tsp vanilla extract
- 125 g castor sugar
- 150 g glutinous rice flour
- 35 g cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp instant coffee
- 1/2 tsp salt
- 150 g chopped dark chocolate
- Preheat oven to 175C
- Melt butter and chop up chocolate
- Mix dry ingredients
- Whisk eggs and add butter, vanilla and milk
- Combine wet and dry ingredients
- Pour into baking tray and top with chocolate
- Bake for 70min