Mochi Rice Cakes
Prep time
Cook time
Total time
Serves: 6-8 Mochi
  • 1 cup of *sweet* rice flour {not regular rice flour}
  • 4 tb sugar
  • 1 tb sifted cocoa
  • ½ ts fine salt
  • 1 cup of cold coffee
  • Dusting of wheat/corn starch/sweet rice flour
Chocolate Ganache
  • ½ c bittersweet chocolate
  • ¼ c heavy cream
  • ¼ ts fine salt
  • 2 ts rum, bourbon, grand marnier, etc {optional}
  1. In a bowl, whisk together the rice flour, sugar, cocoa and salt.
  2. Slowly pour in the cold coffee and whisk until smoothly combined.
  3. Cover with plastic wrap, leaving space for steam to escape and microwave for 1½ minutes.
  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.
  5. Cover again and microwave for another 1½ minutes.
  6. Unwrap and stretch/beat the dough again for about 3-5 minutes.
  7. On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape. Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center and pinch to seal.
  8. To make the truffles, pour boiling cream into the chocolate with the salt and liquor {if using}. Allow to set in the refrigerator for about an hour.
My microwave is 1.58 kw.
Recipe by The Squishy Monster at