Being part Japanese, mochi was something I grew up snacking on. But the mochi brownie (or cocoa mochi) is something I discovered only recently at a café in Vancouver called Basho. I immediately fell in love. Two of my favourite things – mochi and brownies – combined in the best way possible. Mochi brownies are rich and chocolatey but have the light and squishy texture of a rice cake because they are made with mochiko (sweet rice flour). I made a batch this weekend, and even though baking is not my particular forté, they were easy enough to make and turned out wonderfully. Even my brother loved them.

Mochi Brownies

• 1 large egg
• 175 ml evaporated milk
• 200 ml coconut milk
• ¼ cup coconut oil
• 1 tsp vanilla extract
• 1 cup mochiko flour
• 2 tbsp cocoa powder
• 1 cup coconut palm sugar
• 1 tsp baking soda

Mix all the wet ingredients first, then add in the dry ingredients. Mix, pour into a greased baking dish, and bake at 350°F for about 35-40 minutes. They come out perfectly everytime.