Preheat your oven to 350°F (175°C) and prepare your baking pan. Use an 8x8-inch (20x20 cm) pan and either line it with parchment paper or grease it thoroughly, as the mochi is sticky; don’t skip this step!

In a large mixing bowl, whisk together the applesauce, sugar, coconut milk, and vanilla extract until everything is smooth and well combined. Next, add the cocoa powder and whisk again until the mixture looks rich and glossy.

Now it’s time for the dry ingredients. Stir in the sweet rice flour (mochiko), salt, and baking powder until a smooth, thick batter is formed. The great thing about mochi batter is that you don’t need to worry about overmixing—it’s very forgiving.

Pour the batter into your prepared pan and gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out mostly clean. The top should look set and slightly glossy.

Once it’s done, let the mochi cool completely in the pan before trying to remove or slice it. Cutting it too early can make it stick to the knife and tear. For clean, neat squares, use a sharp knife and rinse it with warm water between each cut.

Serve and enjoy every chewy, chocolatey bite!