Coconut Matcha Mochi Bars

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Shape of My Heart! Kinda a belated Valentine’s thing! :P

(By the way, thanks for everyone’s kind words from the weekend coffee date! I’m leaning toward going for it because at least then, I can say I’ve tried!)

I’ve made a couple mochi-ish desserts/recipes lately (Peanut Mochi, Chocolate Mochi Waffles), partly because I have a whole ton of glutinous rice flour still, and also because they’re just a lot of fun! And super malleable into whatever shape you want, as evidenced above!

I actually have two different recipes in one for you today! I know I labeled this as Coconut Matcha Mochi Bars, but I also haveeeeee a chocolate version for you! (It’s a matter of changing one ingredient, and both taste amazing!) I’m gonna have to try out other flavors as well!

These have been a crowd favorite for everyone who’s tried em’ so far, so hooray for that! :D

Coconut Matcha Mochi Bars

Print Recipe

Coconut Matcha or Chocolate Mochi Bars

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dessert, Snack

Cuisine: Asian

Keyword: vegetarian

Ingredients

• 4 eggs
• 1/2 cup Barleans butter-flavored coconut oil
• 1 can evaporated milk
• 1 can coconut milk
• 1 tsp vanilla extract
• 3 cups glutinous rice flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1 tbsp matcha powder or cocoa powder
• 1/4 cup shredded coconut

Instructions

• Preheat oven to 350 F and line a baking pan with aluminum foil (or use a bundt pan).
• Beat butter + eggs together with a whisk until smooth, then add coconut + evaporated milk and vanilla extract and stir to combine.
• In a separate bowl, mix together the glutinous rice flour, sugar, baking powder and matcha powder (or cocoa powder).
• Mix the dry ingredients to the wet mixture and pour it into the baking pan.
• Bake for 60 minutes, or until it passes the toothpick test*.
• Let cool slightly and sprinkle with shredded coconut.

Notes

*It'll still be slightly jiggly though because it's mochi!
This is freezer-friendly, but likely won't last long enough for you to store it in the freezer! :P

Yay for easily adaptable recipes! <3

End-of-Week-ish Recap!

• Catch up with me at this month’s Ultimate Coffee Date!
• I finally started meal prepping again! Check out the Pistachio Crusted Meatballs my friend and I came up with! :D

• Which flavor would you try first?
• What flavor should I try next with this recipe?

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