Coconut Butter Mochi [Gluten-Free]
Coconut Butter Mochi [Gluten-Free]

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut butter mochi [gluten-free]. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Here is a Hawaiian Coconut Butter Mochi recipe that is similar to Bibingka. The texture is uniquely chewy and for me, it tastes best when still fresh and. Hawaiian butter mochi recipe - Gluten free recipe - Rice flower recipe - Coconut milk recipe - Mochiko flour recipe.

Coconut Butter Mochi [Gluten-Free] is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Coconut Butter Mochi [Gluten-Free] is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have coconut butter mochi [gluten-free] using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:
  1. Take 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
  2. Prepare 100 g (1/2 cup) granulated white sugar
  3. Make ready 4 g (1 tsp) baking powder
  4. Make ready 1/4 tsp salt
  5. Take 35 g (1/2 cup) unsweetened shredded coconut
  6. Get 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
  7. Make ready 200 ml (3/4 cup) + 4 tsp) coconut milk (typically sold in a can)
  8. Get 56 g (1/4 cup) unsalted butter melted
  9. Get 2 eggs
  10. Take 1 tsp vanilla extract

Butter mochi is another classic local style treat that is a hybrid of cultures. Coconut Mochi are chewy little treats made with sweet rice flour and coconut milk. They are similar to the Hawaiian butter mochi but lighter in flavor. These coconut mochi are also gluten free!

Steps to make Coconut Butter Mochi [Gluten-Free]:
  1. Https://youtu.be/ZtMdVvBaBx4
  2. Weigh the flour, sugar, baking powder, and salt into a medium bowl. Whisk until well-combined then set aside.
  3. Toast the shredded coconut in a pan over medium-low heat. Keep stirring to minimize uneven toast and prevent burning. Set aside.
  4. Melt the butter in a microwave or over the stove. Then brush some onto the cake pan to coat. Add parchment paper if you are planning to remove the cake from the pan.
  5. Weigh the rest of the ingredients into another medium bowl and add the melted butter. Whisk thoroughly to combine.
  6. Pour the wet mixture into the flour mixture. Mix until well-combined with a silicone spatula or wooden spoon. The batter will be runny but smooth.
  7. Ensure there is no flour lump before adding toasted coconut. Mix well.
  8. Pour batter into the prepared pan. Bake at 350°F or 180°C for about 1 hour or until the crust is formed and crispy.
  9. Let it chill on a cooling rack. When it is cool enough to handle, cut with either a plastic knife or an oiled kitchen knife.

No, I'm not jumping on the gluten free train, rice flour just happens to be naturally gluten free 🙂. Coconut-Butter Mochi Cake with Lime Curd. Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections. In Hawaii it's made into this simple, rich cake with the addition of eggs. Savor a taste of the Hawaiian islands with this scrumptious Coconut Mochi Cake which just happens to be gluten free.

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