It's quite a mouthful in more ways than one! Mochi with a double flavor combo of matcha and ube. This is a really easy recipe that you can make in less than an hour total. Plus, added perk: they're naturally gluten-free too. Check out these Matcha Ube Swirl Mochi Bars.
If you've never had mochi before, it's a Japanese dessert made with glutinous rice flour (mochiko) that's chewy and sticky. I must admit, I don't even like mochi. Sorry, I've tried, really, but it's just not for me. So, why did I even make this recipe then? Because everyone around me does like it! I'm the odd one out. But that's the joy of baking, right? Making sweet things for other people to enjoy!
Tips and alterations for your Matcha Ube Swirl Mochi Bars:
- When using matcha powder, make sure you use a high-quality kind. Good matcha (green tea) has a strong earthy taste that compliments the nutty flavor of ube.
- Ube extract (I use McCormick) is quite strong, so you only need about 1/2 a teaspoon. But if you love the flavor feel free to add a full teaspoon. Or even swap the ratios of the swirl, more ube and less matcha.
- You can use whole milk or full-fat coconut milk for this recipe. Using coconut milk would make it vegan in addition to being gluten-free. I haven't tried it with other nut milks but I think it should work with the extra added oil.
I first created this recipe a while back, but wanted to test it a few times before sharing the recipe. So far each test has been a hit with the taste testers. Now that it's almost Halloween, I thought it would be a great time to share these Matcha Ube Swirl Mochi Bars because the green and purple are so fitting for the festivities. So, if you want to add a little color to your Halloween dessert spread give these a try! But of course, they're a great treat any time of the year.
Matcha Ube Swirl Mochi Bars
- 228 g (2 cups) glutinous rice flour (mochiko)
- 100 g (1/2 cup) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 230 g (1 cup and 2 tablespoons or about 1/2 of a 15 oz can) full-fat coconut milk, or whole milk
- 28 g (2 tablespoons) neutral oil (only if using whole milk!), like canola or vegetable
- 60 g (1/4 cup) water
- 1/2 teaspoon ube extract
- 1/2 tablespoon matcha powder
- Preheat your oven to 175C(350F). Line a 9x9 baking pan with parchment paper, leaving some overhang so you can easily pull it out.
- In a medium mixing bowl combine the glutinous rice flour, sugar, baking powder and salt.
- Add the milk, oil (if using) and water. Mix to thoroughly combine.
- Divide the batter evenly in two into separate bowls. Add matcha powder to one half of the batter and ube extract to the other half.
- Carefully spoon the matcha and ube batters different sections, alternating between the two. Then using a knife, gently swirl them together. Be careful not to mix them too much!
- Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. The top will turn slightly brown.
- Let cool completely before slicing and serving!
- Store in an airtight container in the fridge for 2-3 days. However, they'll be best the day they're made.
- Re-heating tip: Pan fry for a few minutes to make the outside crispy and the inside a little gooey.