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Brownie Mochi Balls



  • 145 g glutinous rice flour
  • 200 ml regular or chocolate milk
  • 90 g castor sugar
  • 1 pinch salt
  • Cornflour to dust bench
  • Cocoa powder to sprinkle


  • 200 g dark chocolate (chopped)
  • 110 g butter
  • 110 g castor sugar
  • 100 g brown sugar
  • 3 eggs
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 65 g standard flour
  • 25 g dutch cocoa powder



  • Combine all the ingredients for the mochi in a microwaveable bowl.
  • Cover with a plate or clingwrap and microwave for 1 minute. Take it out to mix and microwave for another minute. Leave to cool.


  • Melt the butter and chocolate in the microwave.
  • Beat the castor sugar, brown sugar and eggs until pale and doubled in size.
  • Add in salt and vanilla extract.
  • Gently fold in the chocolate and butter mixture.
  • Add the sifted flour and cocoa powder and fold.
  • Pour the brownie mixture in a prepared brownie tin.
  • Bake at 180°C for 25-30min.
  • Wait to cool completely before cutting.

Putting it together

  • Cut the brownie into 1 inch cubes, rounding the edges so it is easier to roll.
  • On a flat bench surface, generously dust with cornflour.
  • Divide the mochi into sizeable pieces for the brownie cubes.
  • Roll out the dough and wrap the brownie ball inside. Roll to shape into a round ball.
  • Repeat until all the brownie is used up.
  • To serve, dust with cocoa powder on top.