Coconut Matcha or Chocolate Mochi Bars
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
This is freezer-friendly, but likely won't last long enough for you to store it in the freezer! :P