How To Make Delicious Miniature Matcha Mochi These Sweet, Soft, and Chewy Matcha Mochi Bars Are Devilishly Addicting

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Prep:
10 mins

Cook:
60 mins

Total:
70 mins

Servings:
24 servings

Yield:
24 bars

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.

Ingredients

  • 1 (15-ounce) can coconut milk

  • 1 cup water

  • 1 teaspoon pure vanilla extract

  • 2 cups sugar

  • 1 teaspoon baking powder

  • 1 (16-ounce) box mochiko sweet rice flour

  • 2 to 2 1/2 tablespoons matcha powder

  • Cooking spray

  • Confectioners’ sugar, for dusting, optional

Steps to Make It

  1. Gather the ingredients.

    Matcha (Green Tea) Mochi Bars ingredients

    The Spruce / Mateja Kobescak


  2. Preheat oven to 350 F. In a large bowl, combine coconut milk, water, vanilla extract, and sugar. Using a hand mixer, mix until sugar is well incorporated and somewhat dissolved.

    combine coconut milk, water, vanilla extract, and sugar in a bowl, hand mixer

    The Spruce / Mateja Kobescak


  3. Add baking powder and slowly add mochiko (sweet rice flour), about 1/2 cup at a time, mixing well each time. As you continue to add more mochiko, the batter will thicken. 

    coconut milk mixture with flour and baking powder in a bowl, hand mixer

    The Spruce / Mateja Kobescak


  4. After all the mochiko has been mixed in, add 2 1/2 tablespoons matcha powder and incorporate well. Using a spatula instead of a hand mixer works fine, too.

    matcha added to the mixture in the bowl

    The Spruce / Mateja Kobescak


  5. Spray a 9 x 13-inch oven-safe glass baking dish with cooking spray.

    greased baking dish

    The Spruce / Mateja Kobescak


  6. Bake mochi for 1 hour until the ends become browned and chewy.

    baked mochi in a baking dish

    The Spruce / Mateja Kobescak


  7. Allow mochi to cool to room temperature. Using a plastic knife or a ceramic knife to prevent sticking, cut the mochi into large squares (this prevents mochi from sticking to the knife).

    baked mochi in a baking dish, piece of baked mochi on a plate

    The Spruce / Mateja Kobescak


  8. Dust mochi with confectioners’ sugar.

    Matcha (Green Tea) Mochi Bars with powdered sugar

    The Spruce / Mateja Kobescak


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