Coconut Milk Mochi with Chocolate! Discover how to make Japanese coconut milk and chocolate mochi with a melt-in-your-mouth texture. An easy and delightful dessert perfect for any occasion!
Mochi with Coconut Milk
Prepare the Dough
In a microwave-safe or heat-proof bowl, combine the glutinous rice flour, cornstarch, sugar, and coconut milk. Whisk thoroughly until the mixture is completely smooth and lump-free.
Cook the Dough
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Steaming Method: Cover the bowl and steam over medium heat for about 20 minutes, until the dough becomes glossy, sticky, and slightly translucent.
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Microwave Method: Heat on high power for 1 minute, stir, and repeat the process 2–3 times until the dough is fully cooked, elastic, and thick.
Prepare the Chocolate Filling
If using ganache, scoop 10–12 small portions (about 1 teaspoon each) and chill them slightly in the freezer to make them easier to handle. If using solid chocolate pieces, they are ready to use as is.
Shape the Mochi
Dust your work surface and hands generously with cornstarch to prevent sticking. Divide the dough into 10–12 equal pieces. Flatten each piece into a small disc, place the chocolate in the center, and fold the edges inward, pinching to seal tightly.
Roll each mochi in shredded coconut or extra cornstarch. Place them seam-side down. Enjoy immediately for a soft, chewy texture, or refrigerate for 10–15 minutes to firm up slightly. For the best flavor, consume on the same day.
