These sweet, chewy, melt-in-your-mouth Ube Mochi Bars are not only stunning and delicious, but also gluten and dairy free!
Mochi is one of my favorite desserts. Ube is one of my favorite flavors. How could I NOT create an Ube Mochi recipe with my new ube-flavored protein powder?
I was a little concerned that using protein powder would make it difficult to get the perfect mochi texture. I got it after a few tries and I AM OBSESSED.
These bars have a sweet, slightly nutty flavor. The middle is chewy but tender with a slightly crispy layer on top. I can’t get over how pretty the purple color is!
What is mochi?
Mochi is traditionally a small Japanese dessert cake made with glutinous rice flour (also called sweet rice flour!). It has a chewy texture and you’ve probably seen it wrapped around bite-sized portions of ice cream!
Mochi bars are a little different – this variation is more like a sheet cake but without the cakey texture. You still get the chewy mochi texture, only in the center! Then there’s a paper thin layer on top that is just soo slightly crispy.
I can’t wait for you to try these.
Ube Mochi Bars
*This recipe may contain affiliate links to products we use and love.
- 2 large eggs
- 1 cup non-dairy milk
- ¾ cup canned full-fat coconut milk
- ½ tsp vanilla extract
- 1 tsp ube flavoring optional for a darker purple hue
- 1½ cups Mochiko flour or other sweet rice flour
- 2 scoops Ube Soft Serve Sculpt + Debloat Protein Powder
- 1 cup monk fruit granular sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup butter, melted or ghee or coconut oil
- Heat the oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper and set aside.
- In a medium bowl, combine eggs, non-dairy milk, coconut milk, vanilla and ube extract.
- In a separate bowl, whisk together flour, protein powder, sweetener, baking powder and salt.
- Add wet ingredients to dry, stirring to combine. Then add the butter and stir again until well combined.
- Pour batter into the prepared baking pan. Gently tap the pan on the counter to release any air bubbles.
- Bake for at least 45 minutes, until the top begins to brown. Turn your oven off and leave your mochi inside for another 5-10 minutes for more browning.
- Cool for at least 20 minutes before cutting.
More sweet treats for you!
Let’s make more ❤️
LMK in the comments if you make this recipe!
PS – If you want some more easy, high-protein recipes, check out my protein cookbook!