Thursday, February 7, 2013

Chocolate Mochi Cake (Gluten-Free!)

Spending summers in Japan while growing up, I would eat mochi after mochi after mochi. I didn't care if they were sweetened or plain; I loved the gooey, sticky texture SO much. Even now, as an adult, as summer approaches, I always have to make myself some kuzumochi

As I've mentioned before, mochi are Japanese rice cakes, traditionally made from pounding glutinous (sticky) Japanese rice into a cake. Nowadays, most people make mochi by simply mixing sweet rice flour with water. This sweet rice flour, known as "Mochiko", is glutinous, but is gluten-free. In fact, rice flour is often used as a substitute for wheat flour (which, of course, DOES contain gluten). 

Confusing, huh?

Rice flour is also often used as a thickening agent as well. Nowadays, rice flour is used in place of wheat flour in cakes, known as mochi cakes, which have a dense, chewy texture, much like a fudgy brownie. In addition to the awesome texture, mochi cakes are REALLY easy to prepare. This recipe, for a chocolate mochi cake, is like a brownie elevated to a whole new level. No frosting whatsoever is needed, and it comes together in minutes!

Chocolate Mochi Cake
adapted from Use Real Butter

2 cups glutinous rice flour (I prefer Koda Farms)
2 cups white sugar
1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
2 12oz cans evaporated milk
2 tsp vanilla extract
2 eggs, beaten (room temperature)

Sift the rice flour and sugar into a large mixing bowl and set aside.

Place the butter and chocolate chips in a small saucepan over low heat; heat, stirring, until the butter and chocolate have completely melted. Transfer to a mixing bowl.

Add the evaporated milk, vanilla and eggs to the chocolate; beat with an electric mixer on low speed until mixed. Stir in the flour mixture and mix until the batter is smooth and free of any lumps.

Pour into a greased 13x9" baking pan and bake in a 350° oven for 45-55 minutes or until the cake no longer jiggles. Let cool completely and store at room temperature.


  1. Hi, I've seen other recipes that include baking soda, but your's doesn't. Did you decide to leave it out? If so, what differences did you notice?

    1. Baking soda makes the mochi cake more light and airy; I left out the baking soda since I wanted the dense, chewy texture of mochi!

  2. Pinned it! My mom makes this thing where you add the mochiko with azuki beans, sunflower seeds and other nuts/beans/raisins etc. and you bake it... truly awesome.
    I'm gonna try out the chocolate version real soon... as soon as I buy me some mochiko.

    1. Oh wow, that sounds GREAT! Thank you for pinning! :)

  3. Wow this looks good! I'm going to have to try this one!

  4. I just made this and mine didn't turn out anything like the picture looks! It was just solid and was like a chocolate pudding, Jello combination. The flavor was good, but the texture wasn't what I expected at all.