How to Make Coconut Butter Mochi [Gluten-Free]

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, coconut butter mochi [gluten-free]. One of my favorites food recipes. This time, I’m gonna 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 on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Coconut Butter Mochi [Gluten-Free] is something which I have loved my whole life. They’re nice and they look wonderful.

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. This coconut butter mochi has a chewy texture and crispy toasted coconut around its top and edges.

Steps to Make Coconut Butter Mochi [Gluten-Free]

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

Ingredients

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. Make ready 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. Get 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
7. Prepare 200 ml (3/4 cup) + 4 tsp) coconut milk (typically sold in a can)
8. Make ready 56 g (1/4 cup) unsalted butter melted
9. Get 2 eggs
10. Take 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 is another classic local style treat that is a hybrid of cultures. Now, don't quote me on this, but I believe it's a mix of Filipino bibingka and Japanese mochi.

Instructions

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 🙂. This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base.

As simple as that Easiest Way to Prepare Coconut Butter Mochi [Gluten-Free]

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