Serves a Crowd

Dark Chocolate Almond Mochi

February 26, 2020
2 Ratings
Photo by Trinity
  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Makes one 9x13-inch pan (about 40 bars)
Author Notes

A (slightly) lighter take on Hawaiian butter mochi, these mochi bars flaunt the traditional chewy texture of steamed glutinous rice flour treats, as well as the crispy edges more often seen in buttery baked goods. While baking, the chocolate sinks to the bottom and the nuts rise to the top, creating something like a tri-layer bar with a dark chocolate base, gooey mochi center, and nutty almond topping. Although the layers would turn out differently, I imagine that add-ins such as dried fruit or flaked coconut would work wonderfully in place of (or in addition to) the chocolate and almonds! —Trinity

What You'll Need
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 3 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 16 ounces (1 lb) glutinous rice flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup dark chocolate chunks (60-70% cocoa)
  • 3/4 cup roughly chopped almonds (or other nut of choice)
  1. Preheat the oven to 350 F.
  2. Generously grease a 9x13-inch baking pan, or line with parchment.
  3. In a (very) large bowl, combine the glutinous rice flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla.
  5. Add wet ingredients to the dry and whisk until the batter is smooth. No worries about over-mixing—glutinous rice flour doesn’t produce gluten!
  6. Stir in the chopped chocolate and almonds (or other add-ins of your choice).
  7. Pour the batter into the greased baking pan and bake for 1 hour and 15 minutes, or until the top is golden brown. The mochi will appear puffy and still slightly wobbly, but will deflate and set as it cools.
  8. Allow the mochi to cool completely in the pan before transferring to a cutting board. I like to line the cutting board with paper towels to absorb any excess oil, but this step is optional.
  9. Cut into squares of your desired size. As mochi can be quite sticky, I recommend using a well-oiled knife, or even a pizza cutter!

See what other Food52ers are saying.

  • Audrey Cottingham
    Audrey Cottingham
  • E K-S
    E K-S

2 Reviews

E K. February 15, 2021
Love mochi! I cut the butter out of this recipe. It was like jumping into a dark pool of the unknown, i know, but i didn't want to eat more butter after taking a month-long baking class that was full of butter. I was craving mochi. I made this recipe with a great butter substitute, apple sauce. Yes! It came out wonderfully! I used coconut milk and just grabbed a small handful of walnuts and pumpkin seeds, tasted great! I used a 70% dark chocolate, dark and clear vanilla. it was easy to make too, especially after the intense baking classes.
Audrey C. March 27, 2020
As a lifelong butter mochi consumer and baker who experiments with add-ins, my mind was blown! What? Dark chocolate?? Excellent flavors and oddly, a much lighter/airier cake with the use of almond milk rather than traditional milk. HIGHLY RECOMMEND. Great with morning coffee!