RECIPE: Chocolate Butter Mochi

You won’t know how you’ve lived this long without it.

Chocolate butter mochi. Photo: Catherine Toth Fox

Before my mom died, we would experiment with our tried-and-true recipes — and one of them was butter mochi.

This was something my mom and I made all the time, often by request. And it’s been a recipe that we didn’t share with many people.

Over the years, though, I wanted to see what other flavors we could make. First, it was pumpkin, my new go-to Thanksgiving dessert. Lately, I’ve been obsessed with chocolate butter mochi, a recipe I found in an old cookbook by the culinary school at Kapi’olani Community College.

I’ve modified it slightly, the recipe being very forgiving. You can definitely make it sweeter — or more chocolate-y, or richer by adding a hint of espresso — but it’s perfect the way it is, too.

Here’s the recipe.

This is all you need. Photo: Catherine Toth Fox

Chocolate Butter Mochi

Ingredients

• 1 block (1/2 cup) butter

• 1 cup chocolate chips

• 1 tsp. vanilla extract

• 2 cans evaporated milk

• 2 eggs, beaten

• 2 cups mochiko (rice flour)

• 2 cups white sugar

• 1 T. baking soda

You can use any kind of chocolate; I use semisweet chocolate chips. Photo: Catherine Toth Fox

Preheat oven to 350 degrees. Melt butter and chocolate chips, mixing until smooth. Take it off the heat and add vanilla, milk and eggs; mix well. In another bowl mix dry ingredients. Add chocolate mixture and stir well. Pour into a greased 13x9-inch pan and bake for 45 to 55 minutes. Cool, then cut.