Chocolate Mochi Cakes

Back to work yesterday and til now I'm still on that half awake mood... haven got rid of the holiday mood yet haha! Anyway these little morsels had been on my to bake list for the longest of time, but didn't managed to bake it because i always forget to buy the glutinous rice flour =p

These mochi cuppies are chewy, with a dense interior and the sweetness is just nice after my own reduction, although this is highly raved by other bloggers i found it albeit too floury for my taste if not prefect. So have you tried baking these? Kindly share with me. I think i shall use mochiko flour that I've seen in hanushi's Red Bean Mochi Cake post in my next attempt to see how does it goes. 

Here's an excerpt from Wiki explaining what is mochi made of and the traditional way of making mochi.

"Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki.^[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, South Korea, Taiwan, Cambodia, and Thailand."

"Traditionally, mochi was made from whole rice, in a labor-intensive process. The traditional mochi-pounding ceremony in Japan is Mochitsuki:

1. Polished glutinous rice is soaked overnight and cooked.
2. The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
3. The sticky mass is then formed into various shapes (usually a sphere or cube).

Mochi can also be prepared from a flour of sweet rice (mochiko). The flour is mixed with water to a sticky opaque white mass that is cooked on the stovetop or in the microwave^[2] until it becomes elastic and slightly transparent"

Chocolate Mochi Cupcakes
(adapted and modified from My Buttery Fingers)

Ingredients
Makes around 12 cupcake-sized mini cakes

200g glutinous rice flour/mochiko
25g cocoa powder
85g unsalted butter, melted (changed to vegetable oil)
155g caster sugar (reduced to 100g)
187g evaporated milk
2 eggs
1 teaspoon baking powder
Chocolate chips for folding in or sprinkling

1. Preheat the oven to 175C. Grease and flour a cupcake pan.
2. Sift the glutinous rice flour/mochiko, cocoa powder and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter/vegetable oil, then the evaporated milk. Fold in the dry ingredients or mix until just combined with a hand whisk. Fold in chocolate chips if using.
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake. Sprinkle the chocolate chips on top if using.
   Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.