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Cocoa Mochi

Baked mochi is a staple here in the islands. Some with Filipino roots, some with Japanese roots, always a little bit different. Always the first dessert ....gone .... It was at a fundraiser bake sale that I first tried this recipe and had to ask for the recipe.

 

I had never had it with a chocolate flavor before. The cook already had it written down on recipe cards for the asking.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 70 minutes | Ready In: 85 minutes
Ingredients: Print   Add to cart
US Metric

 

  • 2 c. mochiko (Japanese sweet rice flour)
  • 1 3/4 c. sugar
  • 1 TB baking soda
  • 1 can (12 oz.) evaporated milk
  • 1 can (12 oz.) coconut milk
  • 1 tsp. vanilla extract
  • 2 eggs, beaten
  • 3 TB cocoa powder

 

Click to order Hawaii's Best Mochi Recipes Cookbook

Hawaii's Best Mochi Recipes Cookbook


Cooking Process:

Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan. In a large mixing bowl, combine dry ingredients. Gently stir in wet ingredients; mixing well. Pour into prepared pan; bake for 70 minutes.

how to serve:

Serves 12.

Comments:

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