Save to Pinterest These chewy cranberry mochi squares are my secret for shaking up the Thanksgiving dessert table. With vibrant bursts of tart cranberries in every bite and a plush melt-in-your-mouth mochi texture, they never last long at any gathering. This is a gluten-free treat with both modern and nostalgic flavors: just right for sharing with friends and family.
The first time I brought these to Thanksgiving, everyone was instantly hooked. Even the family members who claim they never like mochi came back for seconds.
Ingredients
- Sweet rice flour: also called mochiko, the key to chewy texture, buy fresh from an Asian market for best results
- Granulated sugar: gives a gentle sweetness, opt for pure cane sugar for the cleanest flavor
- Baking powder: creates a delicate lift, look for a brand without added aluminum
- Salt: enhances both sweetness and cranberry tartness, choose fine sea salt for even mixing
- Whole milk: adds richness and makes the mochi tender, always use fresh whole milk, not reduced fat
- Eggs: bind everything for sliceable squares, use large eggs for consistency
- Unsalted butter: melted, gives richness and a tender crumb, use good quality butter for the best taste
- Pure vanilla extract: rounds out the dessert with a comforting aroma
- Fresh or frozen cranberries: sparkle with lively tartness, use firm fresh berries or high quality frozen
- Orange zest: adds aroma and a delicate citrus lift, choose unwaxed oranges and zest only the colored part
- Orange juice: brings freshness, squeeze your own for the brightest result
- Sweetened shredded coconut for topping: gives extra texture and a hint of tropical sweetness, optional, choose moist flakes not dried out
Instructions
- Prepare the Pan:
- Grease a 9 by 9 inch baking pan with butter or neutral oil then line with parchment paper so you can lift out the finished mochi squares easily
- Cook the Cranberries:
- Combine cranberries, sugar, orange zest and orange juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring gently until the cranberries burst and the mixture thickens. This usually takes about 6 to 8 minutes. Let this cool so it does not melt your mochi batter
- Mix the Dry Ingredients:
- In a large bowl whisk together sweet rice flour, sugar, baking powder and salt. Whisk thoroughly until no clumps remain which helps avoid lumpy batter
- Mix the Wet Ingredients:
- In a separate bowl whisk together the whole milk, eggs, melted and cooled butter and vanilla extract. Mix until thoroughly combined. The butter should be fully melted but not hot for smooth batter
- Combine the Batter:
- Pour wet ingredients into the dry mix and whisk gently until you have a smooth glossy batter with no streaks of flour. Do not overmix or your mochi will not be as tender
- Layer the Batter and Cranberries:
- Spread half of the mochi batter into the prepared pan using a spatula for an even layer. Next spoon the cooled cranberry mixture evenly on top. This will create a bright tart center
- Top and Finish the Layers:
- Pour the remaining batter over the cranberry layer and smooth it with a spatula so no cranberries peek out. Sprinkle with sweetened shredded coconut if you love extra chew and hint of coconut flavor
- Bake to Perfection:
- Place the pan in your preheated oven and bake at 350 degrees Fahrenheit for 45 to 50 minutes. The top should be golden and puffed and the edges set. The center will feel soft but will firm up as it cools
- Cool and Slice:
- Let the mochi cool completely in the pan before lifting it out with the parchment paper. Once cool slice into sixteen even squares for the cleanest edges
Save to Pinterest Cranberries always make me think of my grandmother because she would always toss a handful into every holiday dessert for a burst of color. My favorite thing is seeing that ruby red layer when slicing the mochi, it is a little surprise every time.
Storage Tips
Keep the squares in an airtight container at room temperature for up to two days. If you want to store them longer cover well and refrigerate for up to five days but bring to room temperature before serving for best texture. These do not keep well if left uncovered so always seal tightly.
Ingredient Substitutions
If you cannot find cranberries you can use chopped tart cherries or raspberries but the flavor will change. Sweet rice flour is not replaceable in this recipe. Regular rice flour will make the squares dry and crumbly. For nondairy version substitute whole milk with coconut milk and use a vegan butter.
Serving Suggestions
Serve these mochi squares slightly warmed for the chewiest bite or enjoy them chilled for a firmer texture. For an elegant presentation dust with extra orange zest or serve with a dollop of softly whipped cream. They also look lovely arranged on a tiered cake stand at dessert buffets.
Cultural and Holiday Context
Fusion desserts like these mochi squares blend beloved Asian ingredients with American holiday flavors. Mochi brings the familiar chew of Asian sweets and cranberries plus orange zest recall classic Thanksgiving pies. This is a dessert that sparks conversations and memories across generations.
Save to Pinterest I still get excited pulling the pan out of the oven and seeing that toasty coconut on top. There is always a lot of oohs and ahhs from friends waiting to sneak a piece while it cools.
Common Recipe Questions
- → What type of flour is best for mochi squares?
Sweet rice flour (mochiko) is essential for achieving the chewy mochi texture. Avoid regular rice flour, as it alters the consistency.
- → Can I use frozen cranberries for the filling?
Yes, both fresh and frozen cranberries work well. If using frozen, there's no need to thaw—just simmer with the other ingredients.
- → Is this dessert suitable for gluten-free diets?
Absolutely. This treat uses gluten-free sweet rice flour and contains no wheat, making it ideal for gluten-sensitive guests.
- → Can I add nuts to the squares?
For extra texture, stir 1/4 cup chopped toasted pecans into the cranberry layer before assembling the dessert.
- → How do I store mochi squares?
Keep squares in an airtight container at room temperature for up to two days. They remain soft and chewy.
- → Are there any dairy-free substitutions?
Substitute plant-based milk and butter for a dairy-free version, but verify results as flavor may change moderately.