Chocolate mochi bread is deliciously chewy, mildly sweet, and easy to make. Best enjoyed soon after they are baked when they are deliciously warm and still a bit gooey, they are the perfect size for a chocolate fix...and they're gluten-free! Dress them up with a drizzle of melted chocolate or dusting of icing sugar to make them extra special!
Note: Since its original publish, I have revised this recipe based on reader feedback, updating the recipe so it's more foolproof, the results are better, and the recipe is easier, too! Thank you for your patience and I hope you like this new and improved version of the recipe!
This recipe was originally inspired by my Cheesy Korean Mochi Balls where I wanted to make a sweet version of the savory favorite. This isn't exactly bread like a loaf, but the texture is sort of bread-like! Bread, bites, balls....whatever you call them, they're chewy, chocolate-y, and delicious!
Ingredients
Dry Ingredients:
- Glutinous rice flour (also known as sweet rice flour)
- Cocoa
- Sugar
- Salt
Wet Ingredients:
- Milk
- Oil
- Maple syrup
- Egg
- Chocolate chips
Instructions
In a mixing bowl, whisk together the glutinous rice flour, cocoa, sugar, and salt. Add the milk and oil to the bowl and mix well with a spoon until all the loose flour is mostly incorporated.
Mixture should resemble coarse dirt/pebbles.
Add the beaten egg and maple syrup to the bowl and mix well until a dough forms. It is okay if it is lumpy.
Mix in the chocolate chips.
Shaping the Balls
This recipe makes 8 mochi balls. Here are three ways you can portion it out:
Cutting wedges:
Dust a work surface with glutinous rice flour. Shape the dough into disc, working with a light touch, flipping the dough as necessary to coat it with the flour. Cut disc into 8 wedges.
Dust your hands with more glutinous rice flour and lightly roll shape each wedge into a ball. Place on a parchment-lined baking sheet. Dust your hands with glutinous rice flour before rolling each ball.
Scooping with a cookie scoop or a spoon:
Use a cookie scoop for the dough, rolling each portion between flour-dusted hands.
Use a spoon to scoop the dough, rolling each portion between flour-dusted hands.
Place dough balls on a parchment-lined baking sheet. Bake in a preheated 375F/190C oven for 15 minutes.
Let mochi balls cool for 10-15 minutes before serving.
Hint: Make sure to dust your hands with glutinous rice flour before rolling each dough ball so that the dough doesn't stick to your hands. Handle the dough balls lightly and quickly.
Variations
The chocolate mochi balls may not look very exciting when they come out of the oven, but don't judge a book by its cover! They are still so chocolaty and delicious!
If you want to dress them up a bit, though, a simple dusting of icing sugar always does the trick. You can also melt some chocolate and drizzle it over top. A drizzle of powdered sugar icing is also a simple addition that adds a fancy touch!
Equipment
Measuring out the ingredients using a digital scale (affiliate link). Measuring by weight is more precise and ensures more reliable results for the chocolate mochi bread.
Top tip
Eat these chocolate mochi balls soon after they are made! They will have the best texture and are best enjoyed within 1-2 hours of baking. They will be firm up and become more dense as they cool and are still good within a few hours of baking, but will not keep well beyond that. So the sooner you can eat them, the better!
FAQ
Despite the sound of the name, glutinous rice flour does not contain gluten. It is made from short-grain rice that is stickier than regular long-grain rice, and simply refers to the sticky quality the rice flour takes on after it is cooked. It can also be referred to as sweet rice flour, but is not sweet at all.
No, you cannot substitute the glutinous rice flour with regular rice flour or any gluten-free all-purpose flour. Glutinous rice flour is necessary to get the chewy mochi texture.
While I have not substituted the milk in this recipe, you can try with water or a non-dairy milk (coconut, nut, or oat milks would probably work best). You can also use dark chocolate chips, checking labels for dairy-content.
The chocolate mochi bread becomes more dense and hard the longer it sits. They are best eaten the same day they are made, ideally within 1-2 hours of baking for the best texture and enjoyment.
Other Recipes You Might Like
Looking for other recipes like this? Try these:
Enjoy Them With
Try sipping on one of these drinks while nibbling on the chocolate mochi bread:
As I've mentioned, I revised this recipe after reader feedback, wanting to make it simpler and the results more foolproof. If you love chocolaty bread with a nice chew, you have to give this a try! Naturally gluten-free, these delightful bites are delicious whether they are "dressed up" or not!
~ Lisa.
Chewy Chocolate Mochi Bread
Ingredients
Dry Ingredients:
- 200 grams glutinous rice flour
- 20 grams cocoa
- 10 grams sugar
- 1 gram salt
Liquid Ingredients (volume measurements in Recipe Notes below):
- 125 grams whole milk
- 40 grams neutral flavored oil
- 50 grams maple syrup
- 1 egg, slightly beaten
- ⅓ cup semi-sweet chocolate chips
Optional Garnishing:
- Melted chocolate
- Icing sugar
Instructions
- Preheat oven 375F/190C.
- Combine glutinous rice flour, cocoa, sugar, and salt in a mixing bowl and whisk together.
- Add the milk and oil to the dry ingredients and mix well. Texture will be like gravel or pellets.
- Add the maple syrup and slightly beaten egg to the bowl and mix well into a cohesive dough.
- Mix in the chocolate chips.
How to Shape the Balls - Disc/Wedge Method:
- Turn dough out on a surface dusted with glutinous rice flour.
- Dust your hands with glutinous rice flour. Shape the dough into a disc. With a sharp knife, cut into 8 wedges.
- Dusting your hands with glutinous rice flour, roll each wedge into a ball. Handle the dough lightly and quickly. Repeat with dusting your hands with glutinous rice flour before shaping each ball.
How to Shape the Balls - Cookie Scoop or Spoon Method:
- Use a cookie scoop or spoonful to portion out 8 dough balls.
- Dust hands with glutinous rice flour before shaping each ball.
Baking:
- Place dough balls on a parchment-lined baking sheet. Bake for 15 minutes.
- Transfer chocolate mochi bread to a rack to cool.
- Drizzle with melted chocolate or dust with icing sugar, if desired.
- Enjoy them within 1-2 hours of baking.
Notes
- The chocolate mochi bread should be eaten the same day they are made, ideally within a couple hours of being baked. They do not keep well for more than a day; they will become more dense and hard the longer they sit.
- Glutinous rice flour = sweet rice flour = Mochiko rice flour.
- This recipe is best made using a scale to measure out your ingredients.
- Do not substitute the glutinous rice flour with regular rice flour or any gluten-free all-purpose flour. The glutinous rice flour is required to get the chewy mochi texture.
- Dress them up with icing sugar glaze or melted chocolate drizzled on top. or a dusting of icing sugar.
- For dairy-free, replace the milk with a non-dairy milk or water and use chocolate chips that are dairy-free, like Guittard Extra Dark Chocolate Baking Chips 63% (check labels for dairy content).
**This recipe was originally published on March 29th, 2022 and republished May 18th, 2024 with an updated recipe, new photos, and new writing. This recipe was retested and revised after reader feedback.
Agnes
I made this and both my kids love it! Thanks for sharing the awesome recipe.
Hi Agnes! Thank you so much for making the recipe! I'm glad your kids liked them!
Andrea
Hi, how much banana should I put in if I’d like to use this recipe but use bananas instead of chocolate chips?
Thank you!
Hi Andrea! I have no idea how using banana will affect this recipe, but you could try using the same amount of banana as there are chocolate chips in the recipe and see how that turns out.