Chocolate Mochi Cake

As some of you may know, I'm unable to eat too much gluten.
I certainly don't have celiac disease but since I mainly grew up on rice all my life, I would probably collapse if there was nothing to eat but pasta and bread. I need my rice people!

In any case, since I was invied to a Christmas event I decided to make the infamous chocolate mochi cake. For those who are not familiar, it's a cake made not with flour but with mochiko, or glutenous rice powder. It's a popular Japanese/Filipino inspired Hawaiian dish.

However, it's widely eaten throughout the Japanese American community and I got this recipe from a friend which he most likely found it in his family or church/temple recipe book.

I love it because it's moist, buttery, and most of all it's rice so I can eat a lot of it (which is dangerous).
The only thing is that Europe is really cold and VERY dry this year. I made the mistake of making it the day before and left it out to cool overnight, which ultimately made the cake a bit crumbly. I highly recommend to add some butter and milk to keep it moist and to make it the day you serve them.


Ingridients 
Dry Stuff

• Mochiko or Glutenous Rice Powder (you can find them in an Asian speciality store or online)  2 cups 
• Sugar 1.5 cups 
• Baking soda 1 Tbsp
• Salt 1 tbsp
• Cocoa powder 3 Tbsp 

Wet Stuff

• Vanilla 1 tbsp
• Butter 1/2 cup (or around half a stick of butta) 
• Milk 2 Cups (or you can replace it with evaporated milk; just use less sugar! If you look online there are also recipes that use coconut milk which is even more good! )
• 2 eggs

The recipe is easy. Set the oven at 175C. Just mix the dry stuff and wet stuff separately and mix it all together slowly in to a smooth batter and stick it in the oven for 50-60min. Yum!