MOCHI BARS Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) square baking pan with shortening or oil, then dust with a thin layer of cornstarch or line with parchment paper leaving an overhang for easy removal.

Whisk dry ingredients

In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and sea salt until uniformly combined and free of lumps.

Combine wet ingredients

In a separate bowl, whisk the whole milk, coconut milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Make the batter

Pour the wet mixture into the dry ingredients and stir with a spatula or whisk until a smooth, slightly thick batter forms. Scrape the bottom and sides to ensure no dry pockets remain. The batter should be pourable but thicker than standard cake batter; if it seems extremely thick, add up to 2 tablespoons additional milk, 1 tablespoon at a time.

Matcha swirl

If making matcha mochi bars, remove about 1 cup of the prepared batter into a small bowl and whisk in the matcha powder until fully dissolved and evenly colored. Pour the plain batter into the prepared pan, then dollop or drizzle the matcha batter over the top and use a skewer to create a swirl pattern.

Red bean layer

For red bean-topped bars, spread half of the plain batter into the pan. Spoon the sweetened red bean paste into even dollops across the batter (or thin slightly with a teaspoon of water if very stiff) and gently spread into a thin layer, leaving some batter visible. Spoon remaining batter over the red bean layer and smooth the surface gently.

Coconut, nuts, chocolate or fruit variations

For coconut bars, fold the toasted shredded coconut into the batter or sprinkle over the top. For chocolate chip, nuts, or blueberries, fold half into the batter and sprinkle the remainder on top for a more textured top. For fruit preserves, dot teaspoonfuls of jam across the top after the batter is in the pan and swirl lightly with a skewer.

Even spreading

After adding chosen flavors, smooth the top gently with an offset spatula so the batter is evenly distributed across the pan to ensure even baking.

Bake

Place the pan in the preheated oven on the center rack. Bake at 350°F (175°C) for 30–40 minutes. Begin checking at 30 minutes — the bars are done when the edges are set, the center no longer appears wet, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking time will vary slightly with add-ins and pan material.

Cool

Remove the pan from the oven and allow the mochi bars to cool on a wire rack for at least 45–60 minutes to set fully. Cooling helps the chewy texture develop and makes slicing easier.

Slice and dust

Use the parchment overhang to lift the cooled mochi slab from the pan. Place on a cutting board and slice into 12 bars (3x4) or 9 larger squares. If desired, dust the tops lightly with powdered sugar before serving.

Storage

Store cooled mochi bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring refrigerated bars to room temperature before serving. Bars can be frozen individually wrapped for up to 1 month; thaw in the fridge then come to room temperature.