Sweet, Soft and Chewy Matcha Mochi Bars are Devilishly Addicting

• Produce

  • 2 tbsp Matcha powder

• Canned Goods

  • 1 15 ounce can Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 16 ounce box Mochiko sweet rice flour
  • 1 Sugar, powder
  • 2 cups White sugar, granulated

• Oils & Vinegars

  • 1 Canola oil cooking spray

• Liquids

  • 1 cup Water

• Other

  • 1 teaspoon vanilla extract (pure or imitation

Found on japanesefood.about.com

Description

Ingredients

• 1 15 ounce can of coconut milk
• 1 cup water
• 1 teaspoon vanilla extract (pure or imitation)
• 2 cups granulated white sugar (use less to taste)
• 1 teaspoon baking powder
• 1 16 ounce box Mochiko Sweet Rice Flour (Blue Star Brand by Koda Farms)
• 2 to 2 1/2 tablespoons matcha powder
• Canola oil cooking spray
• Powder sugar, optional

Directions

• Preparation Pre - heat oven to 350 degrees Fahrenheit.In a large bowl, combine coconut milk, water, vanilla extract, and sugar. Using a hand mixer, mix until sugar is well incorporated and somewhat dissolved.Add baking powder and slowly add mochiko (sweet rice flour) about 1/2 cup at a time, mixing well each time. As you continue to add more mochiko the batter will thicken. After all the mochiko has been mixed in, add 2 1/2 tablespoons matcha powder and incorporate well. Using a spatula instead of a hand mixer works fine too. Spray a 9-inch by 13-inch oven safe glass baking dish with canola oil cooking spray. Coat well, to prevent the baked mochi from sticking to the baking dish.Bake mochi in pre - heated oven for 1 hour. The ends might become browned and chewy.Allow the mochi to cool to room temperature. Using a plastic knife or a ceramic knife, cut the mochi into large squares (this prevents mochi from sticking to the knife).Dust mochi with powdered sugar. Best if enjoyed immediately.If needed, mochi may be stored in an airtight container in the refrigerator. Mochi stored in the refrigerator tends to become hard and should be warmed in a microwave prior to eating.