This Gluten free Chocolate Mochi Bread Recipe is:
GLUTEN FREE
Omnomnomnom! Mochi bread!! These are so cute and they look so peculiar but they are so chocolaty and tasty! And fine if they look strange, I confess thats just it’s my piping skills. But you know what, mummy says I’m unique and …. special… like these not weird looking delicious mochi bread.
There is always a line at the Japanese bakery that sells these little buns for 3 for $4 and it is quite expensive for a snack that isn’t very substantial. So of course, being the impoverished student that I am, I went on a quest to look for a recipe! I found a recipe and have made changes to it to make my own impression of mochi bread!
One of the things that makes this mochi bread so popular is Asia is that it is really different from the traditional idea of what bread is. It is a little difficult to describe it but here I go..
First you would sink your teeth into the wonderful crips and exterior then a chewy double chocolate centre with melted chips inside! OH MY GAH! Do you have a vague idea of what it should taste like?
Gluten free Chocolate mochi bread 3
Ingredients for Gluten free Chocolate Mochi Bread Recipe:
1 cup plus 2 tablespoons (180g) glutinous rice flour (not the same as rice flour)
2 tablespoons (20g) tapioca starch flour or potato starch flour
1/2 teaspoon sea salt
1/4 cup (60g) olive oil
1 egg
1/2 cup plus 1 tablespoon (128g) water or milk
1/4 cups (30g) cocoa powder + more for dusting
1 1/2 tablespoon sugar (optional for sweetness)
Instructions for Gluten free Chocolate Mochi Bread Recipe:
In Preheat oven to 180º C
In a large bowl, mix all the ingredients until a dough is formed.
Transfer the dough into a piping bag fitted with a round tip (1 inch) then pipe round circles. Leave an inch of space between the piped circles.
Wet a back a spoon and smooth the surface of each piped dough.
Spray some water on the dough before bake
At this point, you may smooth out the tops of the mochi dough before they hit the oven! Make sure to keep your fingertips wet so they won’t stick to you.
Dust the tops of the mochi bread with cocoa powder just before you place them into the oven.
Bake in 180C preheated oven for 20 minutes.
Cool for 5 minutes and try not to eat them all up at once!
Hi SArah, thank you for sharing this recipe. Tried out this evening. The dough turn up not as wet as you said. I even can use my hand to rolled them. Do you use mixer to mix all the ingredients?
Thank you and hope to get replied from you. As i’m very keen to learn how to make this recipe.
Hi there Jellita! Sorry for the late reply! Been tied up at school! Sometimes I will use the mixer and sometimes I’ll just grab a spoon and a bowl and mix everything up! You can do whatever makes you feel comfortable 🙂
I hope it turns out well! Please let me know! 🙂
Heya!! I tried this recipe tonight but the mixture came out really dry too. I used water but might try it again with milk to see if that helps with the consistency.
Hi there! Oh dear, I’m so sorry this has happened and I hope you will give it another try! I have tried and tested this recipe many times and hope you will have the same success.
Some suggestions for the next baking attempt:
– Perhaps you might want to check the type of flour used as it should be glutinous rice flour and not rice flour.
– Perhaps use a weighing scale instead of cup measurements
I wish you all the best in the next try!
Hello, I really wanna try this recipe but I noticed that there is no sugar added. Is this a mistake or does it taste naturally good without the sugar? I’m worried that the cocao powder will make it taste too bitter! Also, any suggestions for modifications if I were to make matcha flavored ones?
Hi there 🙂 No I originally did not add any sugar in! 🙂 but I’ve edited the recipe for the extra sweetness! I’ve also tried adding 1/4 cup of chopped up semisweet chocolate chips to this recipe (without the optional sugar whenI add the chocolate)!
Have you forgotten to put sugar in?
Hi there 🙂 No I originally did not add any sugar in! 🙂 but I’ve edited the recipe for the extra sweetness! I’ve also tried adding 1/4 cup of chopped up semisweet chocolate chips to this recipe (without the optional sugar whenI add the chocolate)!
Hi how long can they keep? Must they be consumed fresh?
I tried out the recipe and they were awesome fresh. But became rock hard the next day 🙁
I kept them in a box in the fridge. Do you know why?
Hi there! Oh I am so sorry to hear about that! I actually have never had them the next day because there just weren’t any left! (I have 3 other hungry siblings in my home hahahah) but I would suggest that you might wanna try steaming them for about 5-7 mins just to warm them up. Steaming would make sense because it will rehydrate and also because this recipe uses glutinous rice flour. I would not suggest toasting as it might make them crunchy and the microwave might make them dry. Please ket me know if steaming them works! 🙂
Hi, how to read full recipe?
Hi there! I am so sorry! My site went down for a bit but the full recipe is online right now 🙂