One of my favourite Asian desserts is mochi. You know, the soft, usually white, Japanese sweet cake like ball made out of glutinous rice flour? It’s chewy and sweet, and comes with a variety of fillings – azuki bean, mung bean, matcha mousse, custard, the list is endless. I bought a bag of glutinous rice flour with the intention of making such mochi, but then I thought, this stuff is everywhere. You can buy it in any Asian supermarket ready made, what’s so special or creative about that?
So I decided to think about what other Asian desserts I like. There’s a fried version of mochi ball you see at yum cha. You know the one – the mochi is a little thinner, still will filling, then fried and covered in sesame seeds. Yummo! But I hate deep frying things. So what to do?
How about baking mochi, almost like a brownie? You’d get the chewy texture of mochi, but with a chocolatey taste instead of just the plain sweet taste. And so the chocomochi was born!
This was super quick and easy to make. Just make sure to sieve the mixture at the end to get out all the lumps before baking. If you don’t, the lumps will get really hard during the baking process, and won’t be at all nice to eat. Find the recipe here. Best just out of the oven, with a crispy, chewy outside. Also totally fine to keep for up to a week in an airtight container, if they last that long!