A New Year's tradition in our family is to eat mochi. My mother says that it helps us to, "stick together." This year I tried out a cocoa mochi recipe. We don't have the means to pound our own mochi from rice so I find making baked mochi or buying it at the store, the next best ideas. In the past I have made coconut custard mochi, butter mochi, and tri- colored mochi. They all use mochiko (a sweet rice flour) and coconut milk. This recipe turned out more like a springy cake. I think it was due to it having 2 eggs instead of 4 like the butter mochi. The chocolate flavor was very light.
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