Ingredients: 2/3 cup (160g) milk (or water) 3½ tablespoons (50g) unsalted butter 2/3 cup (about 80g) tapioca starch 3/4 cup (about 120g) glutinous rice flour 1/4 cup (20g) Dutch-process cocoa powder 1/4 cup (about 50g) granulated sugar or brown sugar 1 teaspoon red miso 2 large eggs (100g) 1/2 cup chocolate chips, plus more to top the balls Instructions: 1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper or a silicone mat. 2. Add the milk and butter to a saucepan, and heat until bubbles form around the edges and all the butter has melted. Remove from heat. Add the tapioca starch to the saucepan, and mix until a dough/roux that pulls away from the pan forms. 3. Add all the ingredients, except the chocolate chips, to a stand mixer fitted with the paddle attachment. Mix until a sticky, shiny dough forms, 1–2 minutes. Fold in the chocolate chips. 4. Grease your hands, and divide the dough into smooth, 2-inch balls. Top the dough balls with more chocolate chips. 5. Bake for 15 minutes. Remove from the oven, and after a few minutes, transfer the mochi bread to a wire rack to cool completely. Notes: This is gluten-free Other mix-ins, like nuts or dried berries, are fine NOTE: For the best accuracy, please use the digital scale, and weigh the ingredients.
Get ready to dive into the ultimate treat: Chocolate Mochi Puff Bread! 🍫✨ Soft, chewy, and totally drool-worthy. Who’s in? 🤤 @katlieu