Sweet, chewy squares with tangy cranberries and coconut, perfect for celebrations. Easy, gluten-free, and festive.
# What you'll need:
→ Mochi Batter
01 - 2 cups sweet rice flour (mochiko)
02 - 1 1/4 cups granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1 1/2 cups whole milk
06 - 3 large eggs
07 - 1/4 cup unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract
→ Cranberry Layer
09 - 1 1/2 cups fresh or frozen cranberries
10 - 1/3 cup granulated sugar
11 - 1 tablespoon orange zest
12 - 2 tablespoons orange juice
→ Topping
13 - 2 tablespoons sweetened shredded coconut (optional)
# Method:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan, then line it with parchment paper.
02 - In a small saucepan, combine cranberries, 1/3 cup sugar, orange zest, and orange juice. Simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, approximately 6 to 8 minutes. Allow mixture to cool.
03 - In a large mixing bowl, whisk together sweet rice flour, 1 1/4 cups sugar, baking powder, and salt until thoroughly blended.
04 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until homogenous.
05 - Pour wet mixture into dry ingredients. Stir until the batter is smooth and fully incorporated.
06 - Spread half the mochi batter evenly in the prepared pan. Spoon the cooled cranberry mixture over the batter in an even layer.
07 - Pour the remaining mochi batter over the cranberries, smoothing the surface with a spatula.
08 - Sprinkle sweetened shredded coconut evenly on top, if using.
09 - Bake in the oven for 45 to 50 minutes, until the top is golden and the edges are set. The center should remain slightly soft but will continue to firm as it cools.
10 - Allow to cool completely in the pan. Use parchment paper to lift out and cut into 16 squares for serving.
