A (slightly) lighter take on Hawaiian butter mochi, these mochi bars flaunt the traditional chewy texture of steamed glutinous rice flour treats, as well as the crispy edges more often seen in buttery baked goods. While baking, the chocolate sinks to the bottom and the nuts rise to the top, creating something like a tri-layer bar with a dark chocolate base, gooey mochi center, and nutty almond topping. Although the layers would turn out differently, I imagine that add-ins such as dried fruit or flaked coconut would work wonderfully in place of (or in addition to) the chocolate and almonds! —Trinity
1 hour 15 minutes
one 9x13-inch pan (about 40 bars)
(1 stick) unsalted butter, melted
unsweetened almond milk
(1 lb) glutinous rice flour
dark chocolate chunks (60-70% cocoa)
roughly chopped almonds (or other nut of choice)
Generously grease a 9x13-inch baking pan, or line with parchment.
In a (very) large bowl, combine the glutinous rice flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla.
Add wet ingredients to the dry and whisk until the batter is smooth. No worries about over-mixing—glutinous rice flour doesn’t produce gluten!
Stir in the chopped chocolate and almonds (or other add-ins of your choice).
Pour the batter into the greased baking pan and bake for 1 hour and 15 minutes, or until the top is golden brown. The mochi will appear puffy and still slightly wobbly, but will deflate and set as it cools.
Allow the mochi to cool completely in the pan before transferring to a cutting board. I like to line the cutting board with paper towels to absorb any excess oil, but this step is optional.
Cut into squares of your desired size. As mochi can be quite sticky, I recommend using a well-oiled knife, or even a pizza cutter!