Coming off the heels of the pumpkin spice mochi bars that I posted last month are these baked matcha mochi bars! If you enjoy matcha and you like chewy, soft desserts, this one is perfect for you. It is an easy dessert that pairs perfectly with a hot cup of tea or coffee.
The matcha flavour is not overpowering in this recipe, and the final product is not sweet. Honestly, it is a recipe that I would love to try making other flavour variations of. With the pandemic however, there are few occasions where I can share desserts. And although they are delicious, I do not want to eat an entire recipe’s worth of desserts on my own.
That is my struggle right now. I started this blog because I have always baked from time to time, whether it be for special occasions or for dessert to have in the house for my family to eat. However, my degree is related to health and fitness, and I my current physique goal is to tone up and lean down. In other words, lose some fat and build muscle (body recomposition). As you would imagine, baked treats do not work with those goals very well, especially not frequent consumption of baked treats.
I am in the process of figuring out how to pivot my blog. There are “healthy” baked treats that I could focus on making and photographing instead of traditional high sugar, high fat, high calorie goodies. Whichever way you look at it though, extra baked goods, even if they are “healthier,” probably do not fit with what I want to achieve.
If you have any ideas of what I could try related to adapting my blog to fit my lifestyle goals, leave me a comment! I will continue to brainstorm and hopefully come up with something for the new year.
If you try the baked matcha mochi recipe, also let me know on Instagram and #takeontreats!
Baked Matcha Mochi Bars
Ingredients:
- 1 cup Mochiko flour (sweet glutinous rice flour)
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tbsp matcha powder
- 1 cup milk (dairy or non-dairy)
- 1 egg (or flaxseed egg aka 1 tbsp ground flaxseed meal mixed with 3 tbsp water and left aside to thicken)
- 2 tbsp vegetable oil
Instructions:
- Preheat oven to 350F/180C. Line a square baking pan with parchment paper (my pan is 9″x9″).
- Combine Mochiko, sugar and baking powder in a medium bowl. Sift in matcha powder and mix.
- In a large bowl, combine milk, egg and oil.
- Pour wet ingredients over dry ingredients and mix.
- Transfer the mixture to the baking pan and bake for 35-40 minutes on the middle rack.
- Remove from the oven and allow to cool on a wire rack before slicing.
- Store in an air-tight container for up to 3 days.
This recipe is adapted from Sift and Simmer.
