espesso chocolate mochii cannot get enough of mochi~s… they are so delicious and easy to make….

Original recipe adapted from 第一次做麻薯


15g flour
25g glutinous rice flour
25g rice flour
10g cocoa powder
30g caster sugar
135g milk
2 tbsp shortening/butter
2 tbsp condensed milk

Chocolate filling
200g chocolate (58%)
150g whipping cream
10g butter


espresso chocolate mochi– Dough: mix all ingredients in a mixing bowl and pour into a container. It will be of sticky-liquid consistency. Place into steamer and steam for 5-10 mins over high heat until it solidifies
– take dough out and allow to cool. If you can, try to punch and knead the dough whilst it’s hot till it becomes a smooth and elastic dough
– transfer to refrigerator to chill for 1-2 hours
– Meantime prepare filling. pour whipping cream and softened butter into melted chocolate. mix well and let it sit under room temperature for 25-30mins
– remove dough from refrigerator. If it is still very sticky after chilling, add flour as needed to achieve desired consistency
– divide dough into 30g per portion, and flatten dough into a disc. Dust an ice-cream scoop with cornstarch and place dough into scoop
– place  25g of filling, and wrap dough. Seal seams
– transfer to refrigerator and chill for 20-30mins before serving

Personal notes:

espresso chocolate mochi– i made another portion of plain mochi (recipe can be found here) and coloured them with a bit of orange food colouring powder. i rolled out a small portion and cut out circles using a normal piping tip. these are fixed to the face, and ears of the teddy bear
– teddy bear’s expressions are piped using melted white and dark chocolate

espresso chocolate kochiかわいいょ о(ж>▽<)y ☆

espresso chocolate mochi


Pollution index: 295 (heavily polluted)


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