Chocolate mochi bread is deliciously chewy, mildly sweet, and easy to make. They are the perfect grab-and-go chocolate fix...and they're gluten-free! You can also dress them up with a drizzle of melted chocolate or dusting of icing sugar to make them extra special!
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.
Make sure to use heated milk to mix into the flour mixture; room temperature or cold milk will make the mixture runny.
To heat the milk quickly and easily, microwave for about 30-40 seconds.
The chocolate mochi bread tastes best when eaten the same day it is made.
Keep for no more than 2-3 days in a sealed container at room temperature, reheating in the microwave for 20 seconds to soften.
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).