Ahhh, the promise of Spring … we know it’s coming; it’s just hard to imagine at this point in our dreary Midwest Winter. To cope, we’re doing what we can to bring a little Spring into our lives. Case in point: about 10 days ago, we got in our first batch of Sakura Sencha, and it sold out within a day or two!
With March around the corner and Spring on the brain, I thought I’d share a recipe for one of our more popular bright green treats, perfect for a St. Patty’s Day afternoon tea celebration, or just about anytime you feel like reminding yourself that Spring will come.
Matcha Mochi Bars
1 (1 lb.) box mochiko (mochi flour)
1-1/4 cups sugar
1/4 to 1/2 tsp. salt
scant 1/2 tsp. baking powder
1-1/2 tsp. matcha (or to taste)
1-1/2 cup milk
3/4 cup oil
Preheat oven to 375 degrees.
Whisk all the dry ingredients in a medium bowl and set aside. In a large bowl, combine the eggs, milk, and oil. Add the dry ingredients and stir until the batter is smooth. Spoon the batter into a greased 9″ x 13″ baking pan and bake for 30 to 40 minutes. Browning the edges gives a nice crispy texture, which serves as a pleasant crunchy contrast to the chewy insides. These last about two days at room temperature, but they also freeze well. Pop in the toaster oven prior to serving for best results if you leave them out for longer than a day.