Tropical Coconut Mochi Bars With a Buttery Finish

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Coconut mochi bars are my make-ahead dessert, one pan, a short bake, and a chewy result that travels well. I toast a little of the coconut for the top so each bite has some crunch against the soft base.

Made with glutinous rice flour, coconut milk, and a buttery finish, these bars are not only easy to make but also a crowd-pleaser. They offer a unique dessert experience that is sure to impress.

Delicious Coconut Mochi Bars with a Buttery Finish

This recipe for coconut mochi bars features a soft, chewy base made from glutinous rice flour and coconut milk, baked to perfection and finished off with a rich buttery layer. It’s a simple dessert that takes about 50 minutes to make and serves 9-12 bars.

Ingredients

1 cup glutinous rice flour
1/2 cup sugar
1 cup coconut milk
1/4 cup water
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup shredded coconut, sweetened or unsweetened (optional)
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
Mix Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, sugar, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix the coconut milk, water, and melted butter together until smooth.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. Optionally, fold in shredded coconut for added texture.
Bake: Pour the mochi mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 30 minutes, or until the top is set and slightly golden.
Cool and Serve: Allow the bars to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, cut into squares and dust with powdered sugar, if desired.