I got this recipe from somebody a loooooong time ago. I think I made it only once before and I wondered if I still had the recipe. I did a happy dance when I found it deep in my recipe box.
This is what my copy looks like . . . front and back views. Looks like a hurriedly jotted down the recipe as someone recited it to me.
Melt 1 cup of chocolate chips and 1 block margarine over really low heat. Cool.
Mix together 2 cups mochiko, 2 cups sugar and 1 tbs. baking soda. Check out our "antique road show" strainer. Neat yah! I hope Wendell doesn't ever dump it.
In a separate bowl combine the chocolate/butter mixture, 2 cans of evaporated milk, 2 tsp. vanilla and
two beaten eggs.
Add dry ingredients. I know . . . that picture came out so cool. Hahahaha!!
Pour into 9 x 13 inch pan. I usually line the pan with foil 'cause it makes it easier to clean up. Bake at 350 degrees for 45 to 55 minutes.
I baked it for 55 minutes and it came out a little cakier than I had wanted. 50 minutes might be perfect in our oven.
20 comments:
love chocolate mochi :)
Me too Kat!
Looks really tasty and fattening...:)
I hearby name this the "Oh so Fat and Jiggly happy dance Chocolate Mochi" !!!
Can't wait to try the two mochi recipes! YUM!!
Hahaha, I like that name, Anon.
They're both so easy to make Renee. You should have no problem.
I need to try this one!! Looks so yum! :)
Betty, I think best to make it for some potluck 'cause like Anon said it's a "Oh so Fat and Jiggly Chocolate Mochi"! Hahahaha.
nom nom nom....I wanna try to make this version....thank you!
You're welcome Mmiissee!
Yep, there's a crust too. LOL!!! Looks so ono!!!! Much Mahalos...
What kind of Chocolate chips did you buy? semi-sweet?
Good luck making it, Anon!
Mmiissee, I used Nestles semi-sweet.
Just to clarify things :)
Its not the mochi that will become jiggly :)
Perhaps happy dancing with counteract the fat jiggly parts ????
Ahahaha Anon. I need to do a lot of happy dancing!!
uuuuu...chocolate mochi! sorry, I missed this post :)
Lol, that's ok, Les.
Great recipes!! How'd you manage to take the shot of the flowing flour while holding your camera with the other hand? THAT WAS VERY COOL!!
Thanks Shun Wah! It's a little hard doing those action shots, but I'm lucky that I'm a left-eye shooter, so I can rest the camera on my shoulder to keep it steady.
Mine came out cake-like as well, I only baked 45 minutes,could it be the 2 eggs perhaps. Spongy and tastes good though, texture just wasn't what I expected. Should it be stored under refrigeration ? -Gina
Hey Gina. Not sure about refrigerating, but it's pretty moist so I wouldn't leave it out for too long.
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