Brownie butter mochi, again

Two sweet things in one week!

Growing up with palitaw, kutsinta, espasol, and other glutinous rice based sweets from the Philippines, I guess it’s not surprise that this mochi brownie would end up in my list of favourite desserts. I can’t get enough of it! Dusting it with some powdered sugar just made it even better.

I wanted to bring out a more chocolatey flavour so I added a tablespoon of coffee as it enhances the chocolate flavour in baked goods. It just makes it a little bit more decadent. This is optional.


  • 1 1/4 cup glutinous or sweet rice flour
  • 1 rounded teaspoon baking powder
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter – melted
  • 2 large eggs
  • 1 tbsp strong coffee (optional)
  • 1 cup unsweetened coconut milk
  • powdered sugar for dusting


  • Preheat oven to 350°F.
  • Butter the bottom and sides of an 8”x8” pan and line the it with a wide strip of parchment paper and let the excess hang over the side. Butter the parchment paper as well and set aside.
  • In a medium mixing bowl, add glutinous rice flour, baking powder, cocoa powder, sugar and stir with a whisk until evenly distributed. Set aside.
  • Melt butter in a small bowl in the microwave and let it cool down a bit.
  • In a large mixing bowl, add coconut milk, eggs, and coffee, and beat with a whisk until smooth. Add the melted butter and mix until it’s all combined.
  • Sift in the dry ingredients to the wet mix and stir until completely smooth.
  • Pour the mixture into the prepared pan and bake for 25 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
  • Allow to cool completely before cutting and dusting with powdered sugar.

Recipe adapted from the Wild Wild Whisk blog.

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