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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut butter mochi [gluten-free]. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Coconut Butter Mochi [Gluten-Free] is something that I have loved my entire life.

This coconut butter mochi has a chewy texture and crispy toasted coconut around its top and edges. Gluten-free and foolproof recipe that is worth They are both gluten-free and (warning) dangerously addicting. When I first discovered this Hawaiian butter mochi online, I immediately knew it is a recipe.

To begin 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. Prepare 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. Prepare 4 g (1 tsp) baking powder
  4. Take 1/4 tsp salt
  5. Take 35 g (1/2 cup) unsweetened shredded coconut
  6. Take 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
  7. Take 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. Prepare 2 eggs
  10. Get 1 tsp vanilla extract

Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake! Butter mochi was a great discovery for me when I "discovered" Hawaii via my now-husband. Butter mochi is another classic local style treat that is a hybrid of cultures.

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.

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! No, I'm not jumping on the gluten free train, rice flour just happens to be naturally gluten free 🙂. Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base.

So that’s going to wrap it up with this special food coconut butter mochi [gluten-free] recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!