Lemon Butter Mochi Bars

Name: Lemon Butter Mochi Bars
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Asian, Japanese
Ingredients: 1 cup (226g) glutinous rice flour; 1 tsp baking powder; ½ tsp kosher salt; ¼ cup (57g or 4 Tbsps) unsalted butter, melted; ½ (100g) cup white granulated sugar; ½ cup (153g) sweetened condensed milk; 1 cup (226g) full fat coconut milk; ½ cup (117g) evaporated milk; 2 large eggs + 1 egg yolk; Zest of two medium lemons; ¼ cup lemon juice; 2 tsp lemon extract

8 steps

Prep:5minCook:1h

These mochi bars are chewy, rich and packed with lemon flavor.

Updated at: Thu, 17 Aug 2023 09:47:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories187.8 kcal (9%)

Total Fat8.5 g (12%)

Carbs24.8 g (10%)

Sugars12.1 g (13%)

Protein3.5 g (7%)

Sodium120.5 mg (6%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 cupglutinous rice flour

1 tspbaking powder

½ tspkosher salt

¼ cupunsalted butter

melted

100gwhite granulated sugar

cup

½ cupsweetened condensed milk

1 cupfull fat coconut milk

½ cupevaporated milk

2 tsplemon extract

Instructions

Step 1

Preheat the oven to 350°F, and place the rack in the middle of the oven.

Step 2

Prepare an 8x8 (or 9x9) pan by greasing with butter or cooking spray and laying down parchment paper. Set aside.

Step 3

In a medium bowl whisk together glutinous rice flour, salt, and baking powder. Set aside.

Step 4

In a large mixing bowl whisk together melted butter, sugar, coconut milk, sweetened condensed milk, and evaporated milk until combined.

Step 5

Whisk in the sugar, eggs, the egg yolk, lemon juice, lemon zest, and lemon extract until fully combined.

Step 6

Mix in dry ingredients until the mochi mixture is smooth.

Step 7

Pour into the prepared baking pan and bake for 50-60 minutes until a cake tester or toothpick comes out clean and when pressed the bars are firm. It’s okay for browning on the top.

Step 8

Let cool in the pan for 20 minutes before transferring to a wire rack to completely cool for at least 1 hour before cutting into desired pieces.