Irresistible Coconut Raspberry Mochi Bars: Chewy, Fruity, and Perfectly Gluten-Free
Prepare to fall in love with a truly unique treat that stands out from the crowd of brownies and traditional squares – the magnificent mochi bar! These delightful bars boast an irresistibly chewy, wonderfully dense, and utterly addictive texture. Crafted with the vibrant combination of tropical coconut and tangy raspberry, these fruity bars offer a taste experience that is simply impossible to resist. Get ready to discover your new favorite dessert that brings a burst of summer joy, no matter the season. (Skip to recipe.)
Even in the heart of winter, when Mother Nature showcases her most dramatic artistry – from blinding blizzards and howling chinook winds to crystalline hoarfrost masterpieces – there’s always a reason to bring warmth and flavor into the kitchen. While the world outside might be painted in shades of white and grey, these Coconut Raspberry Mochi Bars promise to transport your senses straight to a sun-drenched paradise. Imagine the stunning hoarfrost transforming every branch and leaf into a glistening spectacle, a momentary wonder captured before the winds shift again. Just as nature provides breathtaking beauty, these mochi bars offer an equally captivating experience for your taste buds.
Just last week, our yard became a breathtaking canvas, adorned with nature’s delicate frost.
Every branch and leaf was bejeweled with a thick, glistening white coat, a true winter wonderland.
When the wicked winds begin to howl, there’s no better refuge than a warm kitchen, filled with the aroma of freshly baked goods. This past weekend, the perfect opportunity arose to spend an afternoon bustling with baking, culminating in these absolutely divine Coconut Raspberry Mochi Bars. After three rounds of meticulous testing and perfecting, they are now ready for you to enjoy. So, pull up a chair, grab a cup of green tea, and let’s savor a bite of these extraordinary treats together.
The Enchantment of Mochi Bars: A Culinary Delight
You’ll quickly find it’s nearly impossible to eat just one! Mochi (pronounced mōh’-chee) bars possess a truly unique and captivating texture. They are wonderfully dense and delightfully bouncy, yet surprisingly light at the same time. Imagine biting into little pillows of stretchy coconut fluff, complemented by the delightful tang of sweet raspberry jam. These bars strike a perfect balance – they’re not overly sweet, but they absolutely satisfy that craving for a special, comforting treat. They disappear remarkably fast around here, almost as if mischievous mochi elves are nibbling them away when no one’s looking (and I might just be one of those elves myself!).
While winter might be performing its chilly antics outside, these squares bring a burst of summer directly to your palate. They’re a perfect escape, offering a taste of warmth and sunshine with every chewy bite. The combination of tender mochi and luscious fruit creates a harmonious symphony of flavors and textures that will leave you wanting more.
From Mochi Ice Cream to Mochi Bars: A Sweet Inspiration
One of our family’s enduring favorite treats, whenever we visit an Asian import store, is the selection of mochi-wrapped ice cream balls from the freezer section. There’s something utterly satisfying about that soft, chewy mochi rice layer enveloping a ball of cold, creamy ice cream. This beloved indulgence sparked a creative idea during a leisurely Pinterest session (a fantastic diversion when faced with daunting piles of housework and marking!). I stumbled upon several recipes for mochi butter bars, and suddenly, electrical pings of inspiration began sparking in my head. A revelation! I absolutely needed to do some baking – an even better form of delightful procrastination!
This kind of procrastination came with a truly sweet reward. I immediately envisioned a vibrant, fruity summer version of those Pinterest-inspired bars, combining the subtle, delicate flavor of coconut with generous spoonfuls of the glistening raspberry jam I happened to have in the fridge. The result is a dessert that not only captivates with its unique texture but also delights with its bright, balanced flavors.
Effortless Baking: A One-Bowl Wonder
An added bonus to these incredible mochi bars is their ridiculous ease of preparation. Seriously, it’s a “one-bowl wonder” recipe! All you need to do is stir everything together in a single bowl, effortlessly plop the batter into a pan, slide it into the oven, and bake. Minimal fuss, maximum deliciousness – it’s the ideal recipe for busy bakers or anyone looking for a quick yet impressive dessert. The simplicity means you can enjoy the baking process without stress and be rewarded with perfectly chewy, flavorful mochi bars every time.
Endless Possibilities: Exploring Mochi Bar Variations
The versatility of these mochi bars is truly inspiring! I’ve been brainstorming all sorts of other delectable variations for these little gems. Imagine the delightful taste of apricot jam, which I bet would be absolutely fantastic. And why stop there? A rich chocolate version could be incredibly decadent, or perhaps one with delightful bits of candied ginger for a warm, spicy kick. For tea lovers, a subtle green tea variation would be intriguing, or how about a bright and zesty orange marmalade and orange zest combination? The possibilities are endless, and I’m just waiting for more cozy, snowy Sundays so I can procrastinate joyfully experiment and play around in the kitchen some more. Each new flavor promises a fresh twist on this beloved chewy treat.
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Essential Ingredients Spotlight: Tips for Mochi Bar Success
Understanding Sweet Rice Flour (Mochiko)
Sweet rice flour, also known as glutinous rice flour or mochiko, is the foundational ingredient for these bars, giving them their distinctive chewy texture. Don’t be deterred by the term “glutinous” – it refers to the sticky, viscous nature of this particular rice, not to the presence of gluten. This flour is naturally gluten-free! For the best results in these bars, opt for super fine sweet rice flour. It is crucial to note that sweet rice flour is distinctly different from regular white rice flour; sweet rice is far stickier and provides that signature bounce. You can typically find super fine sweet rice flour, often labeled “Glutinous Rice Flour,” in Asian grocery stores or the international aisle of larger supermarkets.
This type of flour is generally quite inexpensive. Asian glutinous rice flour is often so finely ground that it is much fluffier and lighter than typical Western brands of sweet rice flour. This means you might need a slightly larger volume when using it in recipes. For the most accurate results in this recipe, if you have a kitchen scale, I highly recommend weighing your quantity to 8 oz (225gms). If measuring by volume with super fine Asian glutinous rice flour, use 2 cups and then remove 1 tablespoon. If you are using a regular brand of sweet rice flour (which is often coarser), you’ll only need 1½ cups. While using regular sweet rice flour will still yield delicious mochi bars, they may have a slightly less dense and more cake-like texture compared to those made with superfine mochiko.
Choosing the Right Coconut Milk
The quality of your canned coconut milk can significantly impact the final texture and flavor of your mochi bars. Not all brands are created equal, with some being quite watery or gritty. For the richest flavor and creamiest texture, always choose a full-fat, premium brand of coconut milk. My personal favorite, and one I consistently recommend for all my recipes, is Thai Kitchen Premium Organic Coconut Milk. I’ve found it to be consistently excellent (and no, I’m not sponsored to say that, though I wish I were, considering how much I use!). The creamy, solid part at the top of a good quality can is usually very dense. Before measuring, scrape the entire contents of the can into a bowl and whisk it thoroughly until it is completely smooth and uniform. This ensures a consistent batter and a superior finished product.
Coconut Raspberry Mochi Bars Recipe
gluten free, dairy free
Ingredients:
- 8 oz/225gms superfine sweet rice flour/glutinous rice flour (2 cups less 1 tablespoon) or 1½ cups regular sweet rice flour* (see note above)
- 1 cup (240ml) full fat coconut milk (from a can), stirred before measuring * (see note above)
- ⅔ cup (135gms) sugar
- ½ cup coconut oil, melted and cooled to lukewarm
- 2 large eggs
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¼ cup (60ml) raspberry jam (or apricot jam)
Instructions:
- Preheat your oven to 350°F (180°C). Prepare an 8-inch (20cm) square baking pan by lining it with two strips of parchment paper, cut to be as wide as the bottom of the pan. Position one strip going each way, creating an “X” or cross shape, with overhangs on all four sides. Secure these overhangs with bulldog clips or clothespins to keep the paper in place. (Refer to the photo above for a visual guide.) Alternatively, if you don’t have parchment paper or clips, simply grease the pan very liberally with coconut oil.
- In a large mixing bowl, whisk together all ingredients except the jam until the batter is completely smooth and lump-free.
- Pour and spread half of the prepared batter evenly into the lined baking pan. Dollop two tablespoons of the raspberry jam over this first layer of batter, then use a butter knife or the back of a spoon to roughly spread it around.
- Carefully spread the remaining batter on top of the jam layer. Next, dollop the remaining two tablespoons of jam over the top of the squares. Using a butter knife, gently swirl the jam around to create an attractive, casual pattern across the surface of the bars.
- Before placing the pan in the oven, remember to remove any bulldog clips or clothespins.
- Bake for 40 to 45 minutes. If you used regular sweet rice flour, you may need an additional 5 minutes of baking time. The bars are ready when the center feels springy to the touch and the edges have turned a lovely golden brown.
- Once baked, allow the mochi bars to cool completely in the pan on a wire rack before attempting to cut them. This is crucial for achieving clean, well-formed squares.
- Once cooled, carefully lift the parchment paper to remove the entire block of mochi bars from the pan. Cut into 16 equal square bars.
Makes 16 delicious and uniquely chewy mochi bars.
Guten Appetit!
These Coconut Raspberry Mochi Bars are more than just a dessert; they’re an experience. Their delightful chewiness combined with the bright, sweet-tart flavors of coconut and raspberry makes them a truly memorable treat. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, they’re sure to bring smiles.
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You might also like these delightful bar recipes:
Flourless Blender Brownies
No-Bake Rocky Road Bars
Hello Dolly Squares (Healthier Version)
3-Ingredient No-Bake Cereal Bars