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

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut butter mochi [gluten-free]. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Coconut butter mochi is the inspiration behind my mochi brownie recipe. They are both gluten-free and (warning) dangerously addicting. They are both gluten-free and (warning) dangerously addicting.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Coconut Butter Mochi [Gluten-Free] is something that I’ve loved my whole life.

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

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:
  1. Make ready 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
  2. Make ready 100 g (1/2 cup) granulated white sugar
  3. Prepare 4 g (1 tsp) baking powder
  4. Make ready 1/4 tsp salt
  5. Make ready 35 g (1/2 cup) unsweetened shredded coconut
  6. Prepare 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. Take 2 eggs
  10. Get 1 tsp vanilla extract

Chewy mochi with crispy toasted coconut around its top and sides. It is a foolproof recipe that only involves dumping wet mixture into dry mixture, then mix until well-combined. Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk, evaporated milk, and a few other typical ingredients such as sugar, baking powder and vanilla extract. Here is a Hawaiian Coconut Butter Mochi recipe that is similar to Bibingka.

Instructions 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.

The texture is uniquely chewy and for me, it tastes best when still fresh and crispy on the crust. Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base. This butter mochi recipe makes a great gluten free dessert for any time. I also include a dairy-free option! If you haven't tried mochi, this super easy butter mochi recipe is worth trying.

So that’s going to wrap it up for this exceptional food coconut butter mochi [gluten-free] recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!