Cocoa Mochi
Prep time
Cook time
Total time
These sweet chocolatey squares are made with glutinous rice flour, which gives them a chewy texture and makes them a great gluten-free alternative to brownies.
Recipe type: Dessert
Serves: 24
  • 1½ cups sugar
  • ½ cup butter, melted
  • 2 eggs
  • 1 can (398 ml / 14 oz) coconut milk
  • 1 can (370 ml / 12 oz) evaporated milk
  • ½ tsp vanilla extract
  • 2 cups mochiko (rice) flour
  • 3 tbsp cocoa powder
  • 1 tbsp baking soda
  1. Preheat oven to 350F. Lightly grease a 9x13 pan, and line with parchment paper.
  2. In a large mixing bowl, stir together butter and sugar until combined. Stir in the eggs, one at a time, mixing well between additions. Add coconut milk, evaporated milk and vanilla, and stir until smooth.
  3. In a separate bowl, combine mochiko flour, cocoa and baking soda. Whisk into the wet ingredients. If your batter looks very lumpy, push it through a wire mesh strainer into a bowl to remove the lumps.
  4. Pour the prepared batter into the prepared pan, and bake in preheated oven for 1 hour.
Recipe by Crumb: A Food Blog at