Pin Chewy, delightfully sweet mochi squares with tart cranberries&a festive, gluten-free treat perfect for Thanksgiving gatherings.
These mochi squares became a staple at our family Thanksgivings after I first baked them on a whim. The tartness of cranberries balances the sweet chewiness in such a satisfying way.
Ingredients
- Mochi Batter: 2 cups (260 g) sweet rice flour (mochiko), 1 1/4 cups (250 g) granulated sugar, 2 tsp baking powder, 1/4 tsp salt, 1 1/2 cups (360 ml) whole milk, 3 large eggs, 1/4 cup (60 g) unsalted butter, melted and cooled, 1 tsp pure vanilla extract
- Cranberry Layer: 1 1/2 cups (150 g) fresh or frozen cranberries, 1/3 cup (67 g) granulated sugar, 1 tbsp orange zest, 2 tbsp orange juice
- Topping: 2 tbsp sweetened shredded coconut (optional)
Instructions
- Prepare oven and pan:
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking pan and line with parchment paper.
- Make cranberry mixture:
- In a small saucepan, combine cranberries, 1/3 cup sugar, orange zest, and orange juice. Simmer over medium heat, stirring, until cranberries burst and mixture thickens, about 6–8 minutes. Cool.
- Mix dry ingredients:
- In a large bowl, whisk sweet rice flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, eggs, melted butter, and vanilla extract.
- Combine batter:
- Pour wet ingredients into dry ingredients. Mix until smooth and fully combined.
- Layer mochi and cranberry:
- Spread half of batter into pan. Spoon cranberry mixture over batter in an even layer. Pour remaining batter over cranberries, smoothing the top.
- Add topping:
- Sprinkle sweetened shredded coconut if desired.
- Bake:
- Bake 45–50 minutes, until golden top and set edges. Center will be soft but firms as it cools.
- Cool and cut:
- Let cool completely. Lift out with parchment, cut into 16 squares.
Pin Our house fills with the aroma of orange zest and cranberries as these squares bake. My kids love helping to spread the layers before sneaking bites once they’re cool.
Required Tools
9x9-inch baking pan, mixing bowls, whisk, saucepan, spatula, parchment paper
Allergen Information
Contains eggs, milk, and butter. Gluten-free, but always check ingredient labels carefully.
Nutritional Information
Per serving: 170 calories, 4 g total fat, 33 g carbohydrates, 2 g protein
Pin Enjoy a festive slice at your holiday table—it’s the chewy, tangy treat everyone will want seconds of.
Recipe FAQ
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. Simmer them as directed; no need to thaw first.
- → Is sweet rice flour essential?
Sweet rice flour (mochiko) is necessary for chewy texture. Do not substitute with regular rice flour.
- → How should I store mochi squares?
Store in an airtight container at room temperature for up to two days for best texture.
- → Can I add nuts to the squares?
For extra crunch, add 1/4 cup chopped toasted pecans to the cranberry layer before baking.
- → Is this dessert gluten-free?
Yes, it uses gluten-free sweet rice flour, but verify labels for possible cross-contamination.
- → Can I make this dairy-free?
Try substituting dairy milk and butter with plant-based alternatives, but texture may vary.