Coconut Mochi w/ Red Bean Filling Bars

One of the best parts of playing tennis is sharing snacks that friends haven’t tried before. This favorite of mine has sweet red bean filling sandwiched between two layers of chewy coconut mochi. It’s easy to make, only taking a few hours to bake and cool before it’s ready to share, and it makes plenty! I cut the pieces to fit into cupcake holders for easier eating, and Daiso has such pretty cups that I believe are meant for bento boxes.

Ingredients

  • 3 C (16 ounces) mochiko (sweet rice flour)
  • 2 1/2 C (17-1/2 ounces) granulated sugar
  • 2 t baking powder
  • 1/4 t sea salt
  • 2 (14-oz) cans unsweetened coconut milk
  • 5 large eggs, room temperature
  • 4 T (2 ounces) unsalted butter, melted and cooled
  • 1 t vanilla extract
  • 1/2 t coconut extract
  • 1 can (16-18 ounces) sweetened red bean paste

Directions

  1. Heat oven to 350F
  2. In a large bowl whisk together mochiko, sugar, baking powder, and salt.
  3. In another bowl whisk together coconut milk, eggs, butter, and extracts.
  4. Add coconut mixture to flour mixture, whisking until batter is combined.
  5. Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1-1/2 hours.
  6. Remove cake from oven and cool completely in pan, about 2 hours.
  7. Remove cake from baking pan, trim edges with sharp knife.
  8. Split cake horizontally in half.
  9. Spread red bean paste over cut side of bottom layer of cake, top with top layer.
  10. Cut cake into squares and serve in cupcake holders.