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The Spruce / Mateja Kobescak
Matcha flavored mochi bars, while perhaps not considered traditional Japanese mochi, are nevertheless delicious and addicting. The texture is chewy, gooey, and sweet with a hint of matcha. The matcha flavor of these mochi bars is a result of adding culinary grade matcha powder to the batter. While the recipe calls for 2 tablespoons of matcha, I encourage you to add up to 2 1/2 tablespoons for more flavor. Dust the mochi with a touch of powdered sugar for aesthetics and a little extra sweetness. This mochi bar recipe is great for parties and potlucks.
Fresh out of the oven, these mochi bars also have an unexpected crust which contrasts the chewiness of the mochi with a delightful baked crunch. These mochi bars are best enjoyed on the same day that they are baked, especially if you'd like to experience that delicious fresh baked crust. Note that if the mochi bars are not enjoyed on the same day they are baked, they may be refrigerated and reheated but the fresh baked crust will have softened by then.
It is best if enjoyed immediately while the crust is fresh, but if needed, mochi may be stored in an airtight container in the refrigerator. Mochi stored in the refrigerator tend to become hard and should be warmed in a microwave before eating.
“These Mochi bars carry the flavor of “matcha” very well and are a lot simpler than making the classical Mochi. The flavor isn’t overly sweet so it allows you to appreciate the bar without it becoming cloying.” —Noah Velush-Rogers
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Ingredients
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1 (15-ounce) can coconut milk
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1 cup water
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1 teaspoon pure vanilla extract
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2 cups granulated sugar
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1 teaspoon baking powder
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1 (16-ounce) box mochiko sweet rice flour
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2 to 2 1/2 tablespoons matcha powder
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Cooking spray
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Confectioners' sugar, for dusting, optional
Steps to Make It
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Gather the ingredients.
The Spruce / Mateja Kobescak
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Position a rack in the center of the oven and heat to 350 F. In a large bowl, combine coconut milk, water, vanilla extract, and sugar. Using a hand mixer, mix until the sugar is well incorporated and mostly dissolved.
The Spruce / Mateja Kobescak
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Add baking powder, then slowly add mochiko (sweet rice flour), about 1/2 cup at a time, mixing well each time before adding the next 1/2 cup. As you continue to add more mochiko, the batter will thicken.
The Spruce / Mateja Kobescak
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Add 2 to 2 1/2 tablespoons matcha powder and mix well. Using a spatula instead of a hand mixer works fine, too.
The Spruce / Mateja Kobescak
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Spray a 9 x 13-inch oven-safe glass baking dish with cooking spray.
The Spruce / Mateja Kobescak
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Bake mochi until the top is golden and the edges become brown and chewy, about 1 hour.
The Spruce / Mateja Kobescak
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Let the mochi to cool to room temperature. Using a plastic knife or a ceramic knife to prevent sticking, cut the mochi into large squares.
The Spruce / Mateja Kobescak
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Dust the mochi bars with confectioners' sugar, if using. Serve.
The Spruce / Mateja Kobescak