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Matcha Ube Swirl Mochi Bars

If you love squishy, soft foods this is the recipe for you! Easy to make and fun to chew, these bars made with glutinous rice flour are a delightful little treat. Matcha and ube make these mochi bars doubly flavorful and colorful.
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American, Asian
Keyword: gluten free, mochi, ube, vegan
Servings: 16


  • 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.