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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going 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 will be really delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Coconut Butter Mochi [Gluten-Free] is something which I have 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. Hawaiian butter mochi recipe - Gluten free recipe - Rice flower recipe - Coconut milk recipe - Mochiko flour recipe.

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

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:
  1. Get mochiko flour / glutinous rice flour / sweet rice flour
  2. Get granulated white sugar
  3. Make ready baking powder
  4. Prepare salt
  5. Make ready unsweetened shredded coconut
  6. Prepare fresh milk (substitutable with evaporated milk)
  7. Take + 4 tsp) coconut milk (typically sold in a can)
  8. Get unsalted butter melted
  9. Make ready eggs
  10. Prepare 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.

Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base. 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. Butter Mochi With Coconut: Get a taste of.

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