These matcha mochi bars pair a gently earthy jade crumb with creamy white chocolate. One bowl and an 8-inch pan make 16 satisfyingly chewy squares.
Matcha Mochi Bars at a Glance
Heat the oven to 350°F. Line an 8-inch square metal pan with a parchment sling and lightly grease the exposed sides. You will also need a medium bowl, whisk, flexible spatula, and wire rack. Prep takes 15 minutes; baking takes 36 to 40 minutes; cooling takes 1 hour.
Ingredients
- 1 1/2 cups sweet rice flour, such as mochiko
- 2/3 cup granulated sugar
- 1 1/2 tablespoons culinary matcha
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup full-fat canned coconut milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup small white chocolate chips
Sweet rice flour creates the elastic texture; ordinary rice flour or wheat flour will not behave the same way. Choose alcohol-free vanilla and white chocolate that meet your dietary requirements.
Step 1: Mix the Dry Ingredients
Whisk sweet rice flour, sugar, matcha, baking powder, and salt for 30 seconds. Break up every matcha pocket so the baked crumb stays evenly green rather than streaked.
Step 2: Make the Batter
Add eggs, coconut milk, melted butter, and vanilla. Whisk just until glossy and lump-free; the batter should fall from the whisk in a thick ribbon.
Fold in the white chocolate chips with a spatula. Scrape the bottom and sides once so the chips remain evenly distributed.
Step 3: Fill the Pan
Pour the batter into the prepared pan and smooth the surface. Tap the pan twice on the counter to release large air pockets, but do not add extra chips on top; exposed white chocolate can brown.
Step 4: Bake and Cool
Bake for 36 to 40 minutes. The edges should look set and lightly browned, while the center springs back when pressed gently. A tester may carry moist crumbs because mochi stays chewy; it should not show liquid batter.
Cool in the pan for 15 minutes, then lift the slab onto a rack. Wait a full 45 minutes before cutting with a lightly oiled knife into a 4-by-4 grid.
Texture, Storage, and Safety
The cooled bars should feel dense, moist, and gently elastic, with small white chocolate pockets rather than a gooey center. Keep them covered at room temperature for 1 day or refrigerate for up to 5 days. Microwave one bar for 8 to 10 seconds to soften it.
Because the batter contains eggs and coconut milk, follow the FDA two-hour refrigeration guidance for leftovers and keep the refrigerator at 40°F or below.
More Color-Forward Desserts
Continue the palette with ube doily cake, blue coconut jelly cubes, or homemade peach gummy rings.