Why You’ll Love This Recipe
Chewy Chocolate Mochi Bread stands out because of its unique texture—chewy yet soft, with the richness of chocolate in every bite. The combination of glutinous rice flour and cocoa powder creates a moist, dense yet light bread that’s unlike any other. It’s an easy-to-make, comforting treat that’s ideal for chocolate lovers, kids, and anyone looking to enjoy something special and delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups glutinous rice flour (sweet rice flour)
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips (optional, for added chocolate chunks)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- Powdered sugar (optional, for dusting)
directions
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, cocoa powder, sugar, baking powder, and salt until fully combined.
2. Prepare the Wet Ingredients:
In a separate bowl, whisk together the egg, whole milk, melted butter, and vegetable oil until smooth. Add the vanilla extract and stir to combine.
3. Combine Wet and Dry Ingredients:
Slowly pour the wet ingredients into the dry ingredients, stirring until the mixture becomes smooth and thick. The dough should be thick but pourable.
4. Fold in the Chocolate Chips:
If using, gently fold the chocolate chips into the batter for bursts of chocolate throughout the bread.
5. Prepare the Baking Pan:
Grease a 9×5-inch loaf pan with butter or non-stick spray. Pour the dough into the pan, spreading it evenly.
6. Bake the Bread:
Place the pan in the preheated oven at 350°F (175°C) and bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Cool:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Serve and Enjoy:
Dust with powdered sugar, if desired, before slicing and serving.
Servings and timing
This recipe yields 8 servings.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Variations
- White Chocolate Mochi Bread: Substitute chocolate chips with white chocolate chips for a different flavor profile.
- Nutty Chocolate Mochi Bread: Add chopped walnuts, almonds, or pistachios for added texture and flavor.
- Mint Chocolate Mochi Bread: Add a teaspoon of mint extract to the batter for a refreshing minty twist.
- Chocolate Peanut Butter Mochi Bread: Swirl in peanut butter for a rich, creamy contrast to the chocolate.
- Coconut Chocolate Mochi Bread: Mix in shredded coconut for a tropical, chewy variation.
storage/reheating
- Freezing: Allow the bread to cool completely, then wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Reheat by microwaving or toasting slices before serving.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days.
FAQs
Can I make this bread ahead of time?
Yes, you can make it a day ahead and store it in an airtight container. The bread will stay fresh for 2-3 days.
Can I use non-dairy milk?
Absolutely! Almond milk, soy milk, or oat milk are great non-dairy alternatives for this recipe.
What can I substitute for glutinous rice flour?
Unfortunately, glutinous rice flour is essential for the chewy texture. Using regular rice flour or all-purpose flour will change the result.
Can I use other types of chocolate?
Yes! You can use semi-sweet, milk, or dark chocolate chips, depending on your preference.
Is this recipe gluten-free?
No, this recipe contains all-purpose flour. However, you could experiment with gluten-free flour, though it may affect the texture.
Can I make this into muffins instead of a loaf?
Yes, you can pour the batter into muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean.
What if my bread is too dense?
If the bread is too dense, check the expiration of your baking powder and make sure you didn’t overmix the batter.
Can I freeze the bread?
Yes, you can freeze the bread after it’s completely cooled. Wrap it tightly and store it in an airtight container.
Can I add fruit to the bread?
Yes, you can add dried fruit or fresh berries, but ensure they are not too wet, or they may alter the texture of the bread.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean, and the bread has a firm, springy texture.
Conclusion
Chewy Chocolate Mochi Bread is a delightful treat that combines the best of chewy, soft textures with the indulgent sweetness of chocolate. This recipe stands out not only for its unique mochi-like consistency but also for the rich, cocoa flavor that pairs perfectly with the subtle chewiness of the dough. Whether enjoyed as a snack or a dessert, it offers a satisfying balance of sweetness and texture that keeps you coming back for more.
What makes this bread even more irresistible is its versatility; you can experiment with different types of chocolate or add nuts and fruits to make it your own. Ideal for cozy afternoons or as a decadent treat for gatherings, Chewy Chocolate Mochi Bread will quickly become a favorite in your baking rotation. I can’t wait for you to try it and see the joy it brings! Be sure to share your creations and tag me—I love seeing your personal twists on this delicious recipe! Enjoy every chewy, chocolatey bite!
Chewy Chocolate Mochi Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Chewy Chocolate Mochi Bread combines the chewy texture of mochi with the rich flavor of chocolate. This indulgent bread is soft, slightly sticky, and wonderfully satisfying, perfect as a snack, breakfast, or dessert.
Ingredients
1 ½ cups glutinous rice flour (sweet rice flour)
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 large egg
1 cup whole milk
1 teaspoon vanilla extract
1/3 cup chocolate chips (optional, for added chocolate chunks)
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
Powdered sugar (optional, for dusting)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, cocoa powder, sugar, baking powder, and salt until fully combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the egg, whole milk, melted butter, and vegetable oil until smooth. Add the vanilla extract and stir to combine.
- Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients, stirring until the mixture becomes smooth and thick. The dough should be thick but pourable.
- Fold in the Chocolate Chips: If using, gently fold the chocolate chips into the batter for bursts of chocolate throughout the bread.
- Prepare the Baking Pan: Grease a 9×5-inch loaf pan with butter or non-stick spray. Pour the dough into the pan, spreading it evenly.
- Bake the Bread: Place the pan in the preheated oven at 350°F (175°C) and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy: Dust with powdered sugar, if desired, before slicing and serving.
Notes
For a white chocolate twist, substitute chocolate chips with white chocolate chips.
For added texture and flavor, incorporate nuts like walnuts or pistachios.
To create a minty version, add a teaspoon of mint extract to the batter.
For a chocolate peanut butter combination, swirl in peanut butter for a rich contrast to the chocolate.
Mix in shredded coconut for a tropical variation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
