Steps to Prepare Coconut Butter Mochi [Gluten-Free]

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut butter mochi [gluten-free]. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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. This coconut butter mochi has a chewy texture and crispy toasted coconut around its top and edges.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Coconut Butter Mochi [Gluten-Free] is something that I have loved my whole life. They are nice and they look wonderful.

Recipe of Coconut Butter Mochi [Gluten-Free]

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

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. Get 100 g (1/2 cup) granulated white sugar
3. Take 4 g (1 tsp) baking powder
4. Get 1/4 tsp salt
5. Make ready 35 g (1/2 cup) unsweetened shredded coconut
6. Take 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. Get 56 g (1/4 cup) unsalted butter melted
9. Take 2 eggs
10. Make ready 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 How to Prepare Coconut Butter Mochi [Gluten-Free]

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