Mochi Brownie


I chose this to be one of the away-from-home-super-short-post collection for a reason – I don’t feel like explaining it.  You either know and share a great passion, or even obsession in some cases  for what this “mochi” is, or you don’t.  No words I can say will convert you from one side to the other.

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I can tell you that it’s a common treat in Asia (known by different names but mochi, which is Japanese, is the most commonly used), a chewy and glutenous dough made with glutinous/sticky rice loved by all generations.  But let’s be honest, that doesn’t sound very compelling does it?  Or that there’s a wide range of varieties consisting of different preparation methods, regional flavors, soft/firmness as a result of rice:water ratio, even the temperature it’s supposed to be eaten at, makes this particular type only a speck in the many.  OH please, I’m boring you aren’t I?

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Like I said.  I can’t sell you on this.  Then so be it.  You are either the demographic who will excite in overwhelming jitters at nothing but just the name of OMG MOCHI BROWNIES!!  Or you are not.  So my fellow mochi-eaters.  Jump.  Get to work in the kitchen.  You are welcome.  The rest of you.  Wait to be excited another day.

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Servings: 9 squares

Because of the way this recipe is adapted, I will list most of the ingredients in grams.  I did my best to translate some of them but for the rest, it would just result in super weird measurement in cups and tbsp, which isn’t any easier.


  • Mochi:
    • 100 g of glutinous rice/sticky rice flour (I used Thai brand.  There is also Japanese brand.)  UPDATES: There are people who used Japanese glutinous rice flour and the result wasn’t ideal.  Try sticking to Taiwanese or Thai brands if possible.
    • 45 g (approx 3 tbsp )of sugar
    • 145 g of water
    • 1 tbsp of vegetable oil
    • plus 1 tbsp of all-purpose flour for dusting
  • Brownie: adapted generously from Smitten Kitchen
    • 113 g of semi-sweet/dark chocolate
    • 150 g (10 1/2 tbsp) of unsalted butter
    • 100 g (1/2 cup) of sugar
    • 100 g (1/2 cup) of brown sugar
    • 2 tbsp of coco powder
    • 2 1/2 large eggs (or 3 medium ones)
    • 1 1/4 tsp of vanilla extract
    • 1/4 tsp of sea salt
    • 107 g of flour

Make the mochi:  Whisk glutinous rice flour, sugar and water in a microwave-proof bowl.  Cover the bowl and microwave on high at one-minute interval, taking the bowl out after each time and stir with a wooden spoon until the entire mixture is cooked into a sticky and gooey dough, at least 4~5 min.  The mixture would feel suspiciously wet and stringy, and you’d be tempted to think that it’s too wet.  It is not.  Now add the vegetable oil, stir and fold with the wooden spoon until it is completely incorporated into the dough.  KEEP stirring and folding, and use a metal spoon to scrape down the dough that’s sticking to the side, until the dough starts to cool down and firm up in texture.  It would get harder and harder to will this dough as it becomes more glutenous.  But the more you work it, the chewier it will become.  Once you have reached your muscle-limit, set the bowl aside uncovered and let the dough completely cool down.

Preheat the oven on 350ºF/175ºC.  Line a 9″ x 9″ square mold with parchment paper.

Make the brownie:  In another large microwave-proof bowl, add the semi-sweet/dark chocolate and unsalted butter.  Microwave on high for 30 seconds each time and stir in between until the chocolate and butter has evenly melted.  Add the sugar, brown sugar, coco powder, eggs, vanilla extract and sea salt.  Whisk until evenly combined.  Then add the flour and whisk until just combined.

Pour the brownie batter into the square mold and smooth with a spoon.  Dust the mochi dough slightly with all-purpose flour (TRY NOT TO USE MORE THAN 1 TBSP or it will change the consistency of the brownie batter!) and distribute little chunks of it evenly on top of the brownie batter.  Use a spoon to press and fold the mochi chunks into the batter until they are completely covered.

Bake in the oven for 25~30 min.  A wooden skewer should come out with LOOSE AND MOIST crumbs.  If it comes out clean then the brownie’s over-baked and will be cakey.

Let the brownie COMPLETELY cool down to room temperature before cutting.  I like to leave it in the fridge for 45 min to speed it up.

To remove the parchment paper, I like to flip the brownie over and peel the parchment paper away.  Cut into 9 equal squares and you will see chewy mochi distributed through out.  This talks happiness to me…




  • Hmmm, these look SO good! I never heard of mochi in a brownie but it looks delicious so I will have to try one of these days. Thanks for adding the RSS option to your site..I added it to my feed straight away and now I am sure I won’t miss any of your amazing recipes! I love your blog!

  • You had me sold on *mochi*! ^_^ This’ll definitely be the next brownie I make! You have no idea how much I love mochi and all things ‘glutinous rice cake’ :D

    • Samantha, there is another reader who used Japanese glutinous rice flour and the result wasn’t ideal. Try using Taiwanese or Thai brands if you are going to give it a try ;)

  • I’m just expressing my awe of you! Just found out about you thru the Saveur mention and I am truly smitten. can’t wait to soak it all up… you’re great!

  • Looks awesome! Does this double well? I’d like to make a 13″x9″ pan. If there are any leftovers what’s the best way to store? Thanks in advance :D

    • CARISSA: Yeah I don’t see why not! I would store them wrapped tightly with plastic wrap, inside the fridge. The mochi will get firmer the longer it sits in the fridge, so warm up slightly in the microwave (but not too hot!) if you want to.

  • I am so excited to try this, Mandy! I feel like we’re soul food sisters or something :)

    Unfortunately, I’m only 17 so I’ll have to be super good these next couple days for her to take me to the grocery store to get these ingredients.

    I just found your blog from Pinterest an hour ago and have stopped writing college applications and been addictively looking through all your posts since (and reading articles about you from various magazines/newspapers hehe). Your pictures are simply breathtaking (I love how you describe yourself as “not a photographer”) and your sassy humor makes me laugh.

    One question though: Do you really have all this anger in you or is it just a facade? I can’t imagine you being an angry person, just as one with a nice strong interesting personality :)

    • Abby: hahaha thanks! Sorry for the late reply as I just saw this. For your question, I think most ppl would find me more opinionated than angry. The anger is.. Well, a symptom of my opinions.

      • That makes a lot more sense, actually! It is natural to feel angry about things you don’t think are right :)
        Is it easy to find quality food/baking ingredients in Beijing? And is there any possibility that you guys can move back to NYC in the future? And how did you get interested in cooking/baking/blogging? Sorry so many questions!!

  • how long can you leave it in the refrigerator? I want to make it for a friend but won’t see her until the next day, and I don’t have time tomorrow to make it.

    • Steph: I’ve never tried it but I would imagine that it should be ok for a couple days… Instead of in the refrigerator, I would suggesting freezing them to keep the moisture/texture level the same.

  • So yummy, and mochi is quite fun to play with! :)
    I’m curious what the result would be if you used the ‘raw’ mochi (before any microwaving) and incorporated it into the brownie mix entirely (adjusting the recipe as necessary)…….I feel an experiment coming on

  • Would I be able to use packaged brownie mix for this? Because then I don’t need to get so many ingredients and stuff.

  • Hi These look wonderful !!
    I was just wondering how long can I store them for in fridge or room temp?


    • Christina, the mochi gets a bit wet as it sits in the brownie, so I would say a day at room temperature. Don’t refrigerate because mochi might get tough in low temperature. If you want, freeze them individually for a longer storage time :)

  • I just stumbled across your blog (via Buzzfeed) and loving it. As someone who used to live in Shanghai for 6 years I can appreciate all the yummy Asian things you posted, but this… is…GENIUS. I wish I could just post an animated GIF of Beyonce and the word ” bow down b*tches” to this. Keep up the good work.

  • What a great idea. I had a box of gluten free brownie mix sitting next to a box of mochiko flour and Googled to see what I could make with the two. And ta dan. You’re a genius! Can’t wait to make it. Thank you.

  • Okay, I know I am late to the party but I just discovered So sue me! I have seen many mochi brownie recipes using the rice flour as the base of the brownies but this recipe was genius. Seriously. We have already gone through 2 pans and tomorrow I am making more. I am new to mochi also and this is brilliant.

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