Mochi reminds me of glutinous rice balls that my dad would make at least once a week. My dad and I are big fans because of its soft, smooth and chewy texture. Instead of the boiling method, mochi bars are baked until its crusty on the outside and chewy in the middle. And of course, you can never go wrong with matcha.
Yield: 16 bars
- 1 pack (16 oz) glutinous rice flour
- 1 tbsp matcha powder
- 1 tsp baking powder
- 3 eggs
- 1 cup sugar
- 1/2 cup cooking oil
- 400 mL coconut milk
Note: if you like an extra crusty top, sprinkle crushed graham crackers or crushed digestive cookies on top
- Preheat oven to 325F.
- Line parchment paper in a 8″x8″ baking pan.
- Mix flour, matcha powder and baking powder in one small bowl.
- Beat eggs, sugar, cooking oil and coconut milk in a large bowl.
- Slowly add dry mixture to wet mixture. Beat on medium speed until incorporated.
- Pour batter into pan. Sprinkle toppings for extra crusty top.
- Bake for 1 hour until toothpick inserted into center comes out clean.
- Let it cool in pan for 5 mins before transferring to a rack to cool completely.
- Serve and enjoy!