Introduction: These Pan-Fried Chocolate Chip Mochi Cakes are the perfect fusion of sweet and chewy goodness! Inspired by traditional mochi but cooked like pancakes, they have a slightly crispy golden exterior and a soft, chewy texture inside, loaded with melty chocolate chips. They’re gluten-free, super easy to make, and totally addictive—perfect for breakfast, dessert, or a snack!
🍫 Chocolate Chip Mochi Cake Recipe
Ingredients:
- 1 cup glutinous rice flour (like Mochiko)
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon baking powder
- 3/4 cup milk (or any plant-based milk)
- 1 egg
- 1 tablespoon melted butter or neutral oil
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- Extra butter or oil for pan frying
👩🍳 Instructions:
- Make the batter: In a mixing bowl, whisk together glutinous rice flour, sugar, and baking powder. In another bowl, beat the egg, then add milk, melted butter, and vanilla. Combine the wet and dry ingredients until smooth. Fold in the chocolate chips.
- Heat the pan: Place a non-stick pan or griddle over medium-low heat. Lightly grease with butter or oil.
- Cook the mochi cakes: Scoop small portions of batter (about 2 tablespoons each) onto the pan. Flatten slightly with the back of a spoon. Cook for 2–3 minutes per side, or until golden brown and cooked through.
- Serve warm: Enjoy right off the pan, optionally dusted with a little powdered sugar or cinnamon sugar!