Mochi + Christmas

My love for mochi has gone back as far as two decades ago. But I only just discovered baking with it in my own kitchen. I knew I had to find a way to incorporate mochi into my holiday baking madness.

I made a test run of these since I plan on making them for the family on Christmas Day. My friends all seemed quite pleased with them and I hope the family is too!

Peppermint Mochi Brownies adapted from justJENN and My Recipes

Ingredients:

1/2 cup chocolate chips

4 tbs butter

1 cup Mochiko rice flour

1 cup sugar 

1 tsp baking soda 

1/8 tsp salt

1 tsp vanilla extract

1 tsp peppermint extract

1 egg 

1 (12 oz) can evaporated milk

1/2 cup Andes baking chips

powdered sugar

Directions:

1. Preheat oven to 350 degrees. Grease a 8x8 pan (or a cake pan). In a saucepan, heat butter and chocolate over low heat until melted. Then remove from heat a cool. 

2.  Combine rice flour, sugar, baking powder and salt and mix well. Add in melted chocolate, vanilla, peppermint , egg and evaporated milk. Stir until well combined. Then fold chocolate mint chips into batter. 

3. Pour batter into prepared pan. Place into oven and bake for 35-40 minutes, or until toothpick tester comes out clean. 

4. Let cool onto a drying rack for ten minutes and then dust powdered sugar over top. 

5. Slice and serve. Enjoy!