It has a a crusty bite on the outside and inside is chewy with melted chocolate chips which gives a very nice sweet flavour. It is best to consume them slightly warm after taking them out from the oven.
Author Ann Low
Prep Time 12mins
Cook Time 20mins
Total Time 32mins
Servings 19mochi balls
Allergen Gluten Free
100g glutinous rice flour
40gtapioca flour (starch)
20gValrhona cocoa powder - sifted
50gegg - 1 small egg
In a bowl, add glutinous rice flour, tapioca flour, cocoa powder and brown sugar together and mix well.
Pour in egg and melted butter, mix well followed by milk, mix well again.
Drop in chocolate chips, mix well and form into a dough.
Divide dough into 19-20 small balls, about 18-19 grams each and place on baking tray lined with parchment paper. Scatter some chocolate rice on top (this is optional).
Bake in preheated oven (middle rack) at 180 degrees C for about 20 minutes.
Please keep in mind that all oven temperatures and baking time varies