Chocolate Mochi Cake

Name: Chocolate Mochi Cake
Yield: 585 g
Ingredients: Dark Chocolate Chips (Ghirardelli) 15 serving; Gluten-Free Baking Powder 4 serving; Tapioca Starch (flour substitute) 150 g; Cake Rice Flour 60 g; Cocoa Powder 20 g; Vanilla Extract 1 ml; Coconut Milk 50 ml; Almond Breeze Original 190 pack; Unrefined Sugar 20 g; Liquid Allulose 20 ml; Raw Egg 55 pcs

Difficulty EASY 1,167 kcal

#Chocolate Mochi Cake #Glutinous Rice Cake #Easy Dessert #Mochi Dessert #Home Baking #Chocolate Cake #Japanese Dessert #Chewy Dessert #Cacao #No Oven Cake

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Ingredients

Main ingredients

Dark Chocolate Chips (Ghirardelli) 1 serving
Gluten-Free Baking Powder 1 serving
Tapioca Starch (flour substitute) 150 g
Cake Rice Flour 60 g
Cocoa Powder 20 g
Vanilla Extract 1 ml
Coconut Milk 50 ml
Almond Breeze Original 1 pack
Unrefined Sugar 20 g
Liquid Allulose 20 ml
Raw Egg 1 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 247.97 g 83%

Protein 17.18 g 6%

Fat 14.36 g 11%

Serving size 585g

Cooking steps

1

Combine glutinous rice flour, sugar, and cocoa powder in a bowl and mix.
2

Add milk and melted butter to make the batter.
3

Shape the batter into small round circles and place them on a pan.
4

Cover with a lid and cook over medium-low heat for 10–15 minutes.
5

Let cool, then decorate with chocolate or nuts.

Chocolate Mochi Cake

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