Chocolate Mochi

Combine glutinous rice flour, sugar, water, and butter in a bowl and stir until a smooth batter forms.

Cover the bowl with plastic wrap and microwave or steam the mixture until it becomes a translucent, pliable dough.

Transfer the dough from the bowl onto a flour‑dusted wooden surface.

Roll the dough out with a metal rolling pin on the flour‑dusted board, adding more flour as needed to prevent sticking.

Cut the rolled dough into squares.

Melt the semisweet chocolate chips (e.g., in a microwave or double boiler) to create a dark chocolate filling.

Brush a thin layer of melted chocolate onto each square of dough.

Fold each square over the chocolate filling to seal, pressing gently to adhere.

Sift a light dusting of cornstarch or powdered sugar over the finished mochi pieces on parchment paper.

Serve the chocolate mochi at room temperature.