20 Mins Chocolate Mochi

Chewy, fudgy chocolate mochi made entirely in the microwave with just 6 ingredients. No steamer, no special equipment, ready in 15 minutes.

Print Pin

Course: Dessert, Snack

Prep Time: 8

Cook Time: 12

Total Time: 20

Servings:

Calories: 441kcal

Ingredients Instructions Video Notes Nutrition

Ingredients

Instructions

Prepare your ingredients: Measure out all ingredients. Cut 15g butter into small cubes. Set up a small plate with extra cocoa powder for dusting.
Mix the batter: Whisk 100g glutinous rice flour, 30g corn flour, 40g sugar, and 15g cocoa powder together in a large microwave-safe bowl. Gradually pour in 180ml full cream milk while whisking until completely smooth and lump-free. Pour through a fine mesh strainer into another bowl, pressing through with a spatula, then give it a final whisk.
Microwave: Microwave on HIGH for 3–4 minutes until fully set with no wet patches. Stir well with a spatula. It will look thick, dense, and uneven on top, which is completely normal.
Add the butter: Immediately add 15g cubed butter to the hot mochi. Fold and stir firmly for 1–2 minutes until fully absorbed and the mochi looks smooth and glossy all over.
Cool the mochi: Leave uncovered at room temperature until cool enough to handle comfortably. Do not refrigerate to speed this up.
Knead and stretch: Stretch the mochi into a long rope then fold back into a ball. Repeat 8–12 times until smooth, elastic, and able to stretch 30–40cm without tearing.
Roll into logs: Divide into 2 equal portions with a knife. Roll each into a log roughly 3–4cm in diameter and 15–20cm long.
Coat and slice: Roll each log in a generous layer of cocoa powder until fully coated. Slice into 2–3cm pieces, wiping the knife between cuts. You can toss cut pieces in cocoa powder to coat all sides if preferred. Serve immediately.

Notes

Use the right flour: Glutinous rice flour (糯米粉) is not the same as regular rice flour. They cannot be swapped. Always check the label.
Storage: Best eaten fresh on the day. Store leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. If refrigerated, bring back to room temperature for 15–20 minutes before eating. Do not freeze.
Dairy-free substitutions: Swap full cream milk for full-fat oat milk or coconut milk. Use a vegan butter block.
Flavour and filling variations: Roll in matcha powder, toasted desiccated coconut, or crushed freeze-dried strawberries instead of cocoa powder. For a filled version, wrap mochi around a small cube of dark chocolate or a teaspoon of peanut butter before rolling into a log.

Nutrition