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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, coconut butter mochi [gluten-free]. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Coconut Butter Mochi [Gluten-Free] is something that I’ve loved my whole life.

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. Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

To get started with this recipe, we must first prepare a few components. You can have 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. Make ready 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
  2. Take 100 g (1/2 cup) granulated white sugar
  3. Get 4 g (1 tsp) baking powder
  4. Prepare 1/4 tsp salt
  5. Prepare 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. Take 56 g (1/4 cup) unsalted butter melted
  9. Get 2 eggs
  10. Get 1 tsp vanilla extract

Hawaiian butter mochi recipe - Gluten free recipe - Rice flower recipe - Coconut milk recipe - Mochiko flour recipe. Savor a taste of the Hawaiian islands with this scrumptious butter mochi cake which just happens to be gluten free. With extra coconut milk and sesame seeds, it's a fantastic treat for any. This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base.

Steps 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.

A great dessert for any tropical themed party. Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections. In Hawaii it's made into this simple, rich cake with the addition of eggs. We love it with this zesty lime curd topping for an extra-special dessert. Recipe adapted from Chef Greg Harrison.

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