Mochi Blueberry Bars Recipe by Kat Lieu

mochi blueberry bars

<3

mochi blueberry bars <3

Hi friends! I loved making my mochi lemon bars and needed to use up some blueberries immediately. Those who know me know I like to work smarter, not harder, so I changed up my mochi lemon bars recipe and made gluten-free mochi blueberry bars! With some substitutions listed below, you can make them vegan too!

To achieve the pretty blueberry purple hue I love, I added drops of ube extract to the mochi batter and the cheesecake frosting. I kept the lemony flavor in the frosting and added lemon zest to the top.

The result? A jammy blueberry bar that's tart and chewy on the inside with a slightly crispy and buttery exterior. Don't skip the frosting; it's great!

With the base mochi bar recipe, you can change up the flavors. Imagine matcha mochi bars. Black sesame mochi bars! Strawberry! Chocolate. You're welcome, Fam!

Note: To make the cream cheese frosting vegan, you’ll have to use vegan cream cheese and vegan butter. Kite Hill, Daiya, and Simple Truth all make vegan cream cheeses :)

xoxoxo,

Kat <3

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Mochi Blueberry Bar Recipe, image and recipe by Kat Lieu and Modernasianbaking.com

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Author Kat Lieu

Prep time

10 Min

Cook time

60 Min

Total time

1 H & 10 M

Print

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Mochi Blueberry Bars Recipe by Kat Lieu

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IngredientsUSMetric

For the mochi blueberry bars

• 2 eggs, about 100 g (sub with 100 g silken tofu for a vegan cake)
• 1 cup any milk (use plant-based or coconut milk for a vegan cake)
• 1/2 cup condensed milk (use vegan condensed milk for a vegan cake)
• Optionally add a tablespoon or two of granulated sugar if you have more of a sweet tooth than I do (this is a not-too-sweet cake) but if you dust with confectioners' sugar or use the frosting, it will definitely be sweet enough!
• a few drops of purple food coloring gel or ube extract
• 1/2 tablespoon miso, any (sub with a large pinch of salt)
• 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
• 1/2 to 1 cup fresh blueberries, washed
• 1 teaspoon vanilla extract, optional
• 1 tablespoon lemon zest, optional
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder

For the optional toppings

• Confectioners' sugar for dusting and slices or wedges of lemon for decorating
• Some blueberries
• Alternatively, you can add a layer of your favorite cream cheese frosting or icing or glaze. For my favorite cream cheese frosting try mixing a bar of softened cream cheese (8 oz) with about 1 cup of confectioners' sugar, 2 tablespoons softened butter, some lemon zest, lemon juice, 1/2 teaspoon miso, and topped with lemon zest. Taste test, you may need to add a bit more sugar. Also you can make this purple with a few drops of ube extract

Instructions Fahrenheit Celsius

1. Preheat the oven to 350°F with a rack in the center. Generously grease an 8-inch (20-cm) baking pan (I use a square one for this recipe) or line it completely with parchment paper. This cake tends to stick to the bottom, being that it's made with glutinous rice flour and not a lot of oil, unlike butter mochi which is more generous with butter (but it's still sticky, oh the irony!).
2. The best way to whip up this batter is to literally whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. It's ok to over blend this forgiving batter.
3. Pour all of the batter into the pan. Drop a few blueberries directly on top of the batter. Bake for at least 60 minutes, until an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK. I covered the pan with aluminum foil early on. You can remove the cake from the oven and allow it to set inside the hot pan.
4. Flip the cooled cake out of the pan and dust with the optional confectioners' sugar, lemon zest, a slice or wedge of lemon, and/or some blueberries, or try having it with the cream cheese frosting. Slice into 9 to 12 even bars and enjoy!

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.