# 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)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper.
02 - Combine cranberries, 1/3 cup granulated sugar, orange zest, and orange juice in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 6 to 8 minutes. Allow to cool.
03 - In a large mixing bowl, whisk together sweet rice flour, 1 1/4 cups granulated sugar, baking powder, and salt.
04 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully blended.
05 - Pour wet mixture into dry ingredients and mix until batter is smooth and homogeneous.
06 - Spread half of the mochi batter evenly in the prepared baking pan.
07 - Distribute cranberry mixture evenly over the mochi batter base.
08 - Pour remaining mochi batter over the cranberries and smooth the surface.
09 - Sprinkle sweetened shredded coconut evenly on top, if desired.
10 - Bake for 45 to 50 minutes, until top is golden and edges are set. Center should appear slightly soft but will firm as it cools.
11 - Allow to cool completely in pan. Use parchment to lift, then cut into 16 squares.
