This delicious Chocolate Mochi Bread recipe is perfect for snacking and baking in the fall

dear friend,

If you’re looking for a snack that’s chocolatey, tender, chewy, and just the right amount of sweet (or not too sweet)—this is it. Think of these chocolate mochi breads as the perfect cross between brownie bites and Japanese mochi donuts. They’re crispy on the outside, soft and bouncy on the inside, with pockets of melted chocolate chips in every bite. And the best part? The dough comes together in minutes, no proofing or kneading required.

This recipe is wonderfully forgiving and endlessly fun. You can shape the mochi dough into classic round balls, twist them like mochi breadsticks, or flatten them slightly for cookie-like bites. I’ve even piped them once into mini donuts—don’t be afraid to get creative. Kids love helping with this one, especially when it’s time to squish extra chocolate chips on top.

Whether you’re baking for yourself, your family, or a cozy little gathering, this chocolate mochi bread never disappoints. Bonus: the red miso adds a whisper of umami, making these even more satisfying and balanced. Just try not to eat the whole batch while it’s still warm. (But if you do, I won’t judge.)

---

---

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

Author Kat Lieu

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Print

With ImageWithout Image

Kat Lieu's Chocolate Mochi Bread

Cook modePrevent screen from turning off

Ingredients

• 2/3 cup (160g) milk (or water)
• 3½ tablespoons (50g) unsalted butter
• 2/3 cup (about 80g) tapioca starch
• 3/4 cup (about 120g) glutinous rice flour
• 1/4 cup (20g) Dutch-process cocoa powder
• 1/4 cup (about 50g) granulated sugar or brown sugar
• 1 teaspoon red miso
• 2 large eggs (100g)
• 1/2 cup chocolate chips, plus more to top the balls

Instructions

1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper or a silicone mat.
2. Add the milk and butter to a saucepan, and heat until bubbles form around the edges and all the butter has melted. Remove from heat. Add the tapioca starch to the saucepan, and mix until a dough/roux that pulls away from the pan forms.
3. Add all the ingredients, except the chocolate chips, to a stand mixer fitted with the paddle attachment. Mix until a sticky, shiny dough forms, 1–2 minutes. Fold in the chocolate chips.
4. Grease your hands, and divide the dough into smooth, 2-inch balls. Top the dough balls with more chocolate chips.
5. Bake for 15 minutes. Remove from the oven, and after a few minutes, transfer the mochi bread to a wire rack to cool completely.

Notes

• This is gluten-free. This is not vegan.

• Other mix-ins, like nuts or dried berries, are fine.

• For the best accuracy, please use the digital scale, and weigh the ingredients.

Recommended Products

108 Asian Cookies

Modern Asian Kitchen

Mochiko Glutinous Rice Flour

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @katlieu on instagram and hashtag it #subtleasianbakes