Cosmic Crisp® Apple Ginger Mochi Bars
Award-winning recipe for Cosmic Crisp® Apple Ginger Mochi Bars—chewy, flavorful, and topped with candied ginger. A unique apple dessert!
Ingredients
- 2 Large Cosmic Crisp apples , separated (300g cubed for topping, 120g pureed for batter)
- 8 oz Glutinous rice flour e.g., half a box of Mochiko brand
- 1 cup Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 cup Milk
- 1/4 cup Butter , melted, unsalted
- 4 oz Coconut milk
Additional ingredients for topping
- 2 TB Candied/crystalized ginger (30g)
- 2 tsp Cinnamon
- 2 tsp Sugar
Instructions
- Prepare an 8×8 inch pan by buttering the sides of the pan and using a piece of parchment paper to cover the bottom of the pan.
- Preheat oven to 350F.
- In a large bowl combine dry ingredients – glutinous rice flour sugar baking powder salt. Set aside.
- In another bowl combine the wet ingredients – melted butter coconut milk eggs milk and vanilla extract. Set aside.
- Rough chop the candied/crystalized ginger.
- Peel core then chop the apples into cubes about 1/4 to 1/2 inch in size.
- Separate out the portion of apples and pulse in a food processor into a consistency like apple sauce (or chunky apple sauce).
- Pour the processed/pureed apples and wet ingredients into the dry ingredients. Stir until combined.
- Pour into prepared pan.
- Add cinnamon sugar and chopped candied ginger to the cubed apples and stir until apples are evening coated by the cinnamon.
- Evenly sprinkle the cubed apple mixture onto the batter.
- Bake for 50-60 minutes until the top is browned.
- Cool and slice.
- Enjoy!
Notes
Notes:
- Be sure to use glutinous rice flour. Read more about glutinous rice flour on my Lemon Sprinkle Mochi Muffins recipe.
- I love baking in small batches for the freshest snacks to munch on. A half batch of this recipe fits great in a rectangular bread loaf pan or 2 mini loaf pans.
- I admit, sometimes I get lazy. Feel free to use store bought apple sauce in place of step 7, if you don't want to process your own.
- Whenever I bake, I like to use as much of the fruit as I can within reason. If you don't mind the peel, save time by leaving the peel on. I like to make mine this way.
- Feel free to adjust the cinnamon to taste or for visual appeal. The recipe is pretty heavy handed on the cinnamon, which also gives the topping a darker color.