Vegan Gluten Free Chocolate Butter Mochi
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Ingredients
- 1/2 c/120ml applesauce
- 1 1/2 cups/300g granulated sugar
- 1 2/3 cups/400g full-fat coconut milk
- 1 tsp/5ml vanilla extract
- 6 tbsp/30g cocoa powder
- 1 1/2 cups/240g glutinous rice flour/sweet rice flour
- 2 1/2 tsp/10g baking powder
- 1/2 tsp/3g salt
Method
- Preheat oven to 350° F/175 C. Line a 8 x 8”/20 x 20cm baking pan with parchment or grease very thoroughly.
- In a large bowl, combine apple sauce, sugar, coconut milk, and vanilla extract. Whisk until well emulsified.
- Add the cocoa powder and whisk until smooth.
- Add in the rice flour, salt, and baking powder. Stir until smooth. You do not need to worry about over mixing unlike regular batters.
- Pour into prepared pan and tap the pan several times to force any air bubbles out.
- Bake for 40-45 minutes until a skewer inserted comes out clean. Allow to cool completely in the pan before removing and cutting into 16 squares.
- Attempting to cut while warm will result in the bars sticking to the knife. For really clean cuts, wash the knife in warm water between slices.
- Best the same day but can be kept in a sealed container at room temperature for up to 3 days.
Notes
Coconut milk: Always use full fat coconut milk for this recipe. It will not work with low fat coconut milk or other forms of non-dairy milk. Coconut milk has a much higher fat percentage than other milks which eliminates the need for additional butter to create the “butter” mochi effect.
Apple sauce: This is both the binding agent and some of the liquid, much as eggs would be. The pectin in apples acts as the binding agent to provide structure.
Cocoa Powder: Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor.