Save Chewy, delightfully sweet mochi squares with tart cranberries—a festive, gluten-free treat perfect for Thanksgiving gatherings.
The first time I brought these cranberry mochi squares to Thanksgiving, my family was intrigued by the chewy texture and bright cranberries. Now, they request them every year!
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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)
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Instructions
- Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking pan and line with parchment paper.
- Make Cranberry Layer:
- 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:
- Whisk together milk, eggs, melted butter, and vanilla extract in a separate bowl.
- Combine & Layer:
- Pour wet into dry ingredients; mix until smooth. Spread half the mochi batter into the pan. Spoon cranberry mixture over, then top with remaining batter and smooth.
- Top & Bake:
- Sprinkle with shredded coconut if using. Bake for 45–50 minutes, until golden and set at edges. Center will be slightly soft; cool completely.
- Slice & Serve:
- Lift out with parchment; cut into 16 squares.
Save Every year, these cranberry mochi squares bring my family together at dessert time—everyone loves how they bridge American flavors and Asian traditions.
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Required Tools
9x9-inch baking pan, mixing bowls, whisk, saucepan, spatula, parchment paper
Allergen Information
Contains eggs, milk, and butter. Gluten-free, but check ingredient labels for cross-contamination risk.
Nutritional Information
Per serving: Calories 170, Total Fat 4 g, Carbohydrates 33 g, Protein 2 g
Save 
Enjoy these festive mochi squares as a gluten-free addition at your holiday table. Their chewy texture and cranberry tang make them totally irresistible!
Kitchen Tips & Answers
- → What type of flour ensures a chewy texture?
Sweet rice flour (mochiko) is essential for creating the signature chewy consistency in these squares.
- → Can frozen cranberries be used?
Yes, both fresh and frozen cranberries work well. Just allow frozen berries to simmer until they burst and thicken.
- → Is this treat suitable for gluten-free diets?
These squares are gluten-free when made with sweet rice flour, but always verify ingredient labels for cross-contamination.
- → What adds a festive flavor to the filling?
Orange zest and juice add citrus brightness that complements the tartness of cranberries beautifully.
- → How should leftovers be stored?
Keep them in an airtight container at room temperature for up to two days to maintain freshness and texture.
- → Can nuts be added to the squares?
For extra crunch and flavor, you can stir chopped toasted pecans into the cranberry layer before assembling.
