Chocolate Mochi Muffins

4.6 from 28 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 12


  • 150 gram (1 cup) mochiko, or Thai sticky rice flour
  • 200 gram (1 cup) sugar
  • 1 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, or coconut oil
  • 1/2 cup (100 gram) semi-sweet chocolate chips
  • 12 ounce (1 1/2 cup) evaporated milk or canned coconut milk
  • 1 teaspoon vanilla
  • 1 egg


  1. Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
  2. In a mixing bowl, sift together mochiko, sugar, and baking soda.
  3. In a saucepot, melt butter and chocolate chips. Take it off the heat, then stir in evaporated milk/coconut milk, vanilla, and egg.
  4. Slowly pour in the chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
  5. Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 28-30 minutes, or until no longer jiggles and a cake tester comes out almost clean with minimal cling of batter. (*)
  6. Remove the pan from the oven, and place it on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.


  • (*) You can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.

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