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  • Scott Adams
    Scott Adams

    Cocoa Mochi (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Becky Ilog.

    1 box Mochiko rice flour (1 pound box)
    3 cups water
    2 cups sugar
    6 tablespoons powdered cocoa (unsweetened)
    1 cup water
    Extra cocoa for dusting
    Optional for chocoholics: half cup of gluten free chocolate chips to sprinkle on top
    OR gluten free sprinkles


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    In a saucepan, mix sugar and cocoa well. Add 1 cup water and heat and stir until the sugar and cocoa are dissolved. Turn off heat.

    Mix rice flour and 3 cups water in a large microwave safe bowl until mixture is smooth. Cover and microwave on high power for 5 minutes. Remove from microwave & mix well (it will be quite thick). Return to the microwave and cook 5 minutes more. Remove from microwave. Pour the cocoa syrup mixture over the rice mixture (I had to move everything to a bigger bowl at this point) and stir thoroughly until it is a smooth, uniform (but thick) consistency. Pour mixture into a greased pan (you could use an 13 x 9 inch pan but I used 3 loaf pans; the recipe on the box does not specify). Sprinkle with chocolate chips (optional) or sprinkles. Cool until firm. Dust top well with cocoa and turn out onto a cutting board. Cut into small squares. Store in an airtight container & refrigerate.


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    This recipe is fun for making with kids, especially if you haven't worked with mochi before. Many mochi recipes are made by boring stir, pour, and bake. But this one has you stirring it up during the cooking process so you get to enjoy its weird, stretchy, goopy texture. I poured it into a buttered 9" x 13" pan. once it cooled (much disturbed by lots of poking & tasting), we cut it into 1" cubes and rolled each cube in a small bowl with 3 parts powdered sugar, 1 part cocoa. This makes them less sticky for the serving platter.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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