9 INGREDIENTS • 11 STEPS • 1HR 20MINS

Easy Mocha Mochi Rice Cake

Name: Easy Mocha Mochi Rice Cake
Total time: PT4800.0S
Yield: 6
Ingredients: 1 cup Sweet Glutinous Rice Flour; 4 tablespoon Granulated Sugar; 1/2 tablespoon Unsweetened Cocoa Powder; 1/2 teaspoon Fine Salt; 1 cup Coffee; 1/2 cup Bittersweet Chocolate; 1/2 cup Heavy Cream; 1/4 teaspoon Fine Sea Salt; 2 teaspoon Rum

Recipe

5.0

2 ratings

Tender, soft, and chewy rice cakes stuffed with chocolate truffles!

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Easy Mocha Mochi Rice Cake

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The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

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Tender, soft, and chewy rice cakes stuffed with chocolate truffles!

1HR 20MINS

Total Time

$0.73

Cost Per Serving

Ingredients

Servings

6

us / metric

Mochi

1 cup

Sweet Glutinous Rice Flour

plus more for dusting

4 Tbsp

Granulated Sugar

2 tsp

Unsweetened Cocoa Powder

as needed

Fine Salt

1 cup

Cold Coffee

Chocolate Ganache

1/2 cup

Bittersweet Chocolate

1/2 cup

Heavy Cream

as needed

Fine Sea Salt

2 tsp

Rum

or Bourbon or Grand Mariner

optional

Nutrition Per Serving

VIEW ALL

Calories

261

Fat

12.6 g

Protein

2.4 g

Carbs

32.8 g

Add to plan

Easy Mocha Mochi Rice Cake

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The Squishy Monster

From cupcakes to traditional Korean food and everything in between.

http://thesquishymonster.com/

Cooking InstructionsHide images

step 1

In a bowl, whisk together Sweet Glutinous Rice Flour (1 cup), Granulated Sugar (4 Tbsp), Unsweetened Cocoa Powder (2 tsp), and Fine Salt (as needed).

step 2

Slowly pour in the cold Coffee (1 cup) and whisk until smoothly combined.

step 3

Cover with plastic wrap, leaving space for steam to escape, and heat in a microwave oven for 1½ minutes.

step 4

Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.

step 5

Cover again and microwave for another 1½ minutes.

step 6

To make the truffles, pour boiling Heavy Cream (1/2 cup) into the Bittersweet Chocolate (1/2 cup) with the Fine Sea Salt (as needed) and Rum (2 tsp). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.