We took our classic Hawaiian Mochi and gave it a chocolate spin. This rich, dense, and chewy cake gets its texture from glutinous rice flour, also known as mochiko flour. The unique texture of this cake makes it incomparable to nearly any other dessert. A combination of chopped dark chocolate and cocoa powder ensures deep chocolatey flavor in every bite.
Chocolate Butter Mochi
- 4 tbsp unsalted butter or coconut oil
- ¼ cup (1½ oz) chopped dark chocolate
- 1 (14 oz) can full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 1½ cups mochiko flour
- 1 tbsp unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
1) In a medium microwave-safe bowl, stir together 4 tbsp unsalted butter and ¼ cup chocolate. Microwave on high for 30 second intervals until melted, stirring between intervals, about 1 minute total. Remove from microwave and whisk in coconut milk, eggs, vanilla, and light brown sugar until smooth.
2) In a separate large bowl, whisk together mochiko flour, cocoa powder, baking powder, and salt. Add coconut milk mixture to flour mixture, whisking to combine.
3) Spray a Suvie pan with cooking spray, pour batter into the prepared pan, and tap on the countertop to remove any air bubbles. Place Suvie pan into the bottom zone of your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High, 2 hours
4) Remove cake from Suvie and allow to cool in pan for 15 minutes before inverting on a drying rack to cool. Cut into 16 pieces and serve.
Nutritional Information per serving (16 servings per recipe): Calories 200, Total Fat 8g, Total Carbohydrates 28g, Total Sodium 170mg, Total Protein 2g.