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

Hello everybody, it’s me again, Dan, welcome to my recipe page. 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 little 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 recent 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’ve loved my entire life.

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

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:
  1. Get 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. Get 4 g (1 tsp) baking powder
  4. Prepare 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. Get 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. Get 1 tsp vanilla extract

Butter mochi is another classic local style treat that is a hybrid of cultures. Butter Mochi With Coconut Milk Recipes. 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 tropical themed party.

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