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Chocolate Mochi
Makan Tengah Hari • Malaysia
How to Make Chocolate Mochi (Traditional & Healthy Version)
Chocolate Mochi is a delightful fusion dessert cherished by Malaysians of all backgrounds. Inspired by Malaysia’s multicultural tapestry, this chewy, chocolatey treat brings together the soft, bouncy texture of glutinous rice flour with the rich flavor of local cocoa. Traditionally, Malaysian mochi is enjoyed during family gatherings, festive occasions, or as a sweet snack after lunch. The addition of santan (coconut milk) infuses the mochi with a distinctly Malaysian aroma, making it a favorite among locals of all ages. What sets Malaysian Chocolate Mochi apart is the use of high-quality local ingredients such as pandan and coconut, reflecting the nation’s love for natural flavors. The subtle sweetness and incorporation of cocoa powder bring a modern twist to this timeless delicacy, making it a wholesome midday treat. This healthy version reduces added sugar and uses natural cocoa, offering a guilt-free way to satisfy your chocolate cravings while keeping calories in check.
Bahan-bahan(untuk 2-3 pieces per serving)
- 1 cup Glutinous rice flour (tepung pulut)
- 2 tablespoons Unsweetened cocoa powder (Serbuk koko)
- 3/4 cup Santan (coconut milk) (fresh or carton)
- 1/2 teaspoon Pandan extract (Optional, for aroma) - pilihan
- 2 tablespoons Fine sugar (Can use gula melaka for deeper flavor)
- 1/4 teaspoon Salt
- 1/4 cup Cornstarch (for dusting)
- 2 tablespoons Dark chocolate chips (Optional, filling) - pilihan
- 1/4 cup Water
Arahan
- 1
In a large mixing bowl, combine glutinous rice flour, cocoa powder, sugar, and salt. Mix well until evenly distributed.
3 minutes
Sift cocoa powder for a smoother texture.
- 2
Add santan, water, and pandan extract (if using) into the dry ingredients. Stir until a smooth, lump-free batter forms.
5 minutes
Use a whisk for a silkier batter.
- 3
Pour the mochi batter into a lightly greased, heatproof dish. Cover with foil to prevent water from dripping during steaming.
2 minutes
Grease dish with a little santan for extra aroma.
- 4
Steam over medium heat for 20 minutes or until the mixture is set and slightly bouncy to the touch.
20 minutes
Check water level in steamer to prevent drying out.
Kenapa hidangan ini sihat
By reducing sugar and using natural cocoa, this Chocolate Mochi is a healthy dessert option for Malaysians wanting to indulge without guilt. It is vegetarian, contains no artificial preservatives, and leverages wholesome, local ingredients like santan and pandan. The recipe avoids deep frying, keeping fat content lower, and uses portion control for mindful eating.
This Chocolate Mochi recipe is a lighter alternative to traditional versions, using minimal added sugar and unsweetened cocoa powder for antioxidants. Glutinous rice flour is naturally gluten-free and provides complex carbohydrates for sustained energy. Santan (coconut milk) offers healthy fats, while pandan adds aroma without extra calories. With a moderate serving size, this dessert is suitable for calorie-conscious individuals and contains no artificial additives.
Petua
- 💡Tip 1: Use fresh santan for the best aroma and natural creaminess.
- 💡Tip 2: Steam in small batches for more even cooking.
- 💡Tip 3: Adjust sweetness to your preference, especially if using fillings.
Penyimpanan & hidangan
Store leftover mochi in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Dust with extra cornstarch before serving if needed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
