A Chewy, Sweet Dream: Easy Strawberry Matcha Mochi Bars!
Okay, adventurous bakers and lovers of unique, delightful treats! Are you ready to explore a dessert that’s wonderfully chewy, subtly sweet, and infused with the sophisticated flavors of matcha and fresh strawberries? If you're dreaming of a baked good that’s unlike anything you’ve had before and is surprisingly easy to make, then you have stumbled upon something truly special!
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The Wonderful World of Mochi: Made with sweet rice flour (mochiko), these bars have that beloved soft, bouncy, and delightfully chewy texture that’s so satisfying. Earthy Matcha Elegance: Good quality matcha powder lends a beautiful green hue and a distinct, slightly grassy, and pleasantly bitter flavor that balances the sweetness. Bursts of Fresh Strawberry: Juicy, diced fresh strawberries are folded into the batter, providing pops of sweetness, tartness, and lovely color. Surprisingly Simple Batter: Just whisk together a few key ingredients – no complicated steps here! A Unique Baked Treat: If you’re looking for something different from the usual cookies or brownies, these mochi bars are a fantastic choice.
An Exciting Baking Adventure: Try something new and delightful! A Unique Treat for Guests: They’ll be intrigued and impressed. Matcha Lovers & Mochi Enthusiasts: A dream come true! A Subtly Sweet Afternoon Pick-Me-Up: Perfect with a cup of tea. Exploring New Textures and Flavors in Your Baking!
Prep Your Pan & Oven: Get everything ready for baking. Whisk Dry Ingredients: Combine that all-important sweet rice flour with sugar, matcha, and salt. Whisk Wet Ingredients: Eggs, milk, melted butter, and vanilla come together. Combine & Conquer (Lumps!): Pour wet into dry and whisk until perfectly smooth. Fold in Strawberries: Gently incorporate those juicy berry pieces. Pour & Bake: Spread into your pan and bake until set and wonderfully chewy. Cool Completely & Slice: Patience is key for perfect mochi bars!
1 cup sweet rice flour (mochiko flour – this is essential for the mochi texture, do not substitute with regular rice flour) 3/4 cup granulated sugar 1 cup whole milk 2 tablespoons unsalted butter, melted and slightly cooled 2 large eggs 1 teaspoon vanilla extract 1 tablespoon matcha powder (culinary grade or ceremonial, sifted if clumpy) 1/2 cup fresh strawberries, hulled and diced into small pieces (about 1/4 to 1/2 inch) 1/4 teaspoon salt Powdered sugar, for dusting (optional) 
Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan, then line it with parchment paper, leaving an overhang on two opposite sides. This overhang will act as "handles" to easily lift the mochi out later. Combine Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour (mochiko), granulated sugar, matcha powder, and salt. Whisking helps to break up any clumps, especially in the matcha powder. Combine Wet Ingredients: In a separate medium bowl, whisk the large eggs until lightly beaten. Then, add the whole milk, melted (and slightly cooled) butter, and vanilla extract. Whisk until all the wet ingredients are smooth and well combined. Make the Mochi Batter: Gradually pour the wet ingredients into the bowl with the dry ingredients. Whisk continuously until the batter is completely smooth and free of lumps. It will be a fairly thin, liquid batter. Fold in the Strawberries: Gently fold the diced fresh strawberries into the mochi batter using a spatula, distributing them as evenly as possible. Pour and Smooth: Pour the prepared batter into your lined 8x8-inch baking pan. Use the spatula to gently smooth the top so it's even. Bake to Chewy Perfection: Place the pan in the preheated oven. Bake for 35–40 minutes. The mochi is done when the edges are set and slightly pulled away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean. A little bit of moist stickiness on the toothpick is perfectly fine and characteristic of mochi – you don't want it to be completely dry like a regular cake. Cool Completely (Very Important!): Remove the pan from the oven and place it on a wire rack. Let the mochi bars cool completely in the pan. This step is crucial and can take at least 1-2 hours (or even longer). Cooling allows the mochi to firm up and develop its signature chewy texture. Do not try to cut it while warm, or it will be very sticky and difficult to handle. Lift, Cut, and Dust: Once completely cooled, use the parchment paper overhangs to lift the entire slab of mochi out of the pan and onto a cutting board. Cut into squares or bars using a sharp knife (you might want to lightly oil or wet the knife between cuts if it gets sticky). Serve and Enjoy: If desired, lightly dust the tops of the Strawberry Matcha Mochi Bars with powdered sugar just before serving. Store in an airtight container (see tip below).
8x8-inch Square Baking Pan Parchment Paper Large Mixing Bowl Medium Mixing Bowl Whisk Spatula Wire Cooling Rack Sharp Knife Measuring Cups & Spoons
Use Mochiko (Sweet Rice Flour): This is non-negotiable for achieving the correct chewy mochi texture. Regular rice flour or all-purpose flour will not work as a substitute. Look for it in the Asian aisle of your grocery store or online. Don't Undercook, Don't Overcook: You're looking for set edges and a center that's mostly clean but can still have a slight moistness. Overbaking can make them too tough. Cooling is CRUCIAL: I can't stress this enough! Attempting to cut warm mochi will result in a sticky mess. Patience during the cooling process is rewarded with perfectly chewy, easy-to-slice bars. Sift Your Matcha: If your matcha powder is prone to clumping, sifting it with the other dry ingredients will ensure a smooth, evenly colored batter. Strawberry Size: Dice your strawberries relatively small so they distribute well throughout the batter and don't create overly wet spots. Flavor Variations: Different Fruit: Try diced mango, raspberries, or even chocolate chips instead of strawberries. Extracts: A touch of almond extract could be a lovely addition. Toppings: Instead of powdered sugar, try a drizzle of white chocolate or a sprinkle of toasted coconut.
With Green Tea: The perfect accompaniment to enhance the matcha flavor. As an Afternoon Snack: A delightful and satisfying pick-me-up. Part of a Dessert Platter: Offer something unique alongside more traditional sweets. A Gift for Adventurous Foodies: They'll appreciate this special homemade treat!
Calories: 866 kcal (Around 43% of a 2000-calorie daily intake for the whole batch) Protein: 19g (38% DV for the batch) Total Fat: 21g (33% DV for the batch) Saturated Fat: 11g (71% DV for the batch – from butter, milk, and eggs)
Total Carbohydrates: 147g (49% DV for the batch – sweet rice flour and sugar are primary) Sugars: 83g (A very high 92% DV for the batch – these are a sweet dessert!)
Cholesterol: 230mg (77% DV for the batch – from eggs and butter) Sodium: 410mg (18% DV for the batch) Alcohol: 0.69g (This trace amount for the entire batch is likely attributed to the vanilla extract used.)
Manganese: 1mg (56% DV) Selenium: 30µg (44% DV) Phosphorus: 312mg (31% DV) Vitamin B6: 0.53mg (26% DV) Vitamin B2 (Riboflavin): 0.44mg (26% DV) Vitamin C: 21mg (26% DV – Thank you, strawberries!) Vitamin A: 1196IU (24% DV) Calcium: 196mg (20% DV) Vitamin B5 (Pantothenic Acid): 1mg (19% DV) Vitamin B12: 1µg (19% DV) Vitamin D: 2µg (17% DV) Iron: 2mg (15% DV) Vitamin B1 (Thiamin): 0.21mg (14% DV) Magnesium: 53mg (13% DV) Zinc: 1mg (12% DV) Vitamin B3 (Niacin): 2mg (12% DV) Potassium: 375mg (11% DV) Fiber: 2g (11% DV) Folate: 35µg (9% DV) Copper: 0.17mg (8% DV) Vitamin E: 1mg (7% DV) Vitamin K: 2µg (2% DV)
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