Based on THIS recipe.
less sugar and more cocoa -> less sweet, more chocolate-y
no baking powder (to make the texture more mochi and less cake-y)
no coffee/ coconut/vanilla (I didn’t have any)
substitute peanut butter for butter this also works (if you’ve, for example, run out of butter and can’t be bothered to put on outside clothes and go to the shop)
Recipe scaled down to 1/4 size as sticky rice concoctions don’t keep for long; about 2-3 days, after which they get kinda hard n nasty.
DO NOT REFRIGERATE!(see above – hard and nasty…)
Tastes like a chocolatey version of Soreen.
Makes a 7-inch round “cake”
1 cup/ 100g/ 4oz mochiko/ glutinous rice flour
1/2 cup/ 100g/ 4oz sugar (I used granulated, brown would give a deeper caramel flavour)
1/3 cup cocoa
1.5 TBsp melted butter
100 ml coconut milk
Preheat oven to 170 C/ 350F
Grease and line a 7″ round cake tin
Mix the dry ingredients together
Beat the wet ingredients together
Then incorporate the wet into the dry bit by bit (to avoid it going lumpy)
Pour into the prepared tin and bake for 45 minutes
Cool completely before cutting into squares (which makes it easier to cut)
Or eat it from the tin. Whichever you prefer.