Chocolate Cherry Mochi Recipes

Steps:

• Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.

Steps:

• Mix flour and sugar in a microwave safe bowl. (4 cup glass measure works well.).
• Add water and mix well.
• Add chocolate chips.
• Cover with a plate and microwave 2 minutes.
• Stir, replace cover and microwave an additional 2 minutes.
• Stir to mix well and get even and smooth consistency.
• Mix cocoa powder and starch together to use to dust balls. Dust your hands with it.
• Spoon out a walnut sized portion. Flatten it to a circle (thinnest at edges.).
• Place a little hazelnut spread and a cherry in the center and pinch up the bottom, sealing it well.
• Make sure there is enough powder/starch on the balls so they won't stick to each other or the serving dish. You can also put each mochi inside its own small cupcake liner, but you'll still need to make sure the bottom is dusted.
• Keep them covered so they won't dry out too soon. They get dry and harder after 4-5 days. Keep cool.
• You could also just put a piece of fruit (raspberry, strawberry, etc.) without the hazelnut paste, but they'd have to be eaten quickly.
• It's fun to make and would be good for older children/scouts/etc. to make, but it can get very messy! Good to do outside in the nice weather with kids.