Step 1

Butter or non-stick spray a 13x9-inch baking pan. Set aside.

Step 2

In a saucepan, combine sugar and 3 tablespoons cocoa, and mix well. Add 1 cup water, and heat over medium heat to dissolve water. Set aside.

Step 3

Mix rice flour and 3 cups water in a large bowl until smooth. Cover and microwave 5 minutes on high power. Remove and mix well. Cover and return to microwave, 5 more minutes. Remove. Add cocoa syrup to mochi, and mix thoroughly.

Step 4

Pour the mochi mixture into the greased pan.

Step 5

Allow the mixture to cool to room temperature until firm.

Step 6

In a small bowl, combine powdered sugar and 2 tablespoons unsweetened cocoa. Place the powdered sugar & cocoa mixture in a strainer, and dust the top of the cooled mochi well with the powdered sugar mixture.

Step 7

Turn the mochi out onto a cutting board. Cut into small squares, about an inch square. Dust all sides with powdered sugar mixture.

Step 8

Store mochi in an airtight container in the fridge.

Step 9

When you’re ready to serve, take 3 mochi squares and place them on a plate. Drizzle with melted peanut butter and garnish with a pinch of powdered peanut butter.