Recipe: Delicious Coconut Butter Mochi [Gluten-Free]

Recipe: Delicious Coconut Butter Mochi [Gluten-Free] Delicious, fresh and tasty.

Coconut Butter Mochi [Gluten-Free]. Coconut butter mochi is the inspiration behind my mochi brownie recipe. They are both gluten-free and (warning) dangerously addicting. They are both gluten-free and (warning) dangerously addicting.

Chewy mochi with crispy toasted coconut around its top and sides.

It is a foolproof recipe that only involves dumping wet mixture into dry mixture, then mix until well-combined.

This is the preparing you should do cooking it.

You can cook Coconut Butter Mochi [Gluten-Free] using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Coconut Butter Mochi [Gluten-Free]

1. Prepare 225 g (1 1/2 cup) of mochiko flour / glutinous rice flour / sweet rice flour.

2. It’s 100 g (1/2 cup) of granulated white sugar.

3. It’s 4 g (1 tsp) of baking powder.

4. It’s 1/4 tsp of salt.

5. You need 35 g (1/2 cup) of unsweetened shredded coconut.

6. You need 240 ml (1 cup) of fresh milk (substitutable with evaporated milk).

7. It’s 200 ml (3/4 cup) of + 4 tsp) coconut milk (typically sold in a can).

8. Prepare 56 g (1/4 cup) of unsalted butter melted.

9. You need 2 of eggs.

10. It’s 1 tsp of vanilla extract.

Savor a taste of Hawaii with this scrumptious Coconut mochi cake which just happens to be gluten free.

A fantastic treat for any tropical themed party!

This recipe has extra coconut milk and sesame seeds!

Hawaiian butter mochi recipe - Gluten free recipe - Rice flower recipe - Coconut milk recipe - Mochiko flour recipe Here is a Hawaiian Coconut Butter Mochi recipe that is similar to Bibingka.

Coconut Butter Mochi [Gluten-Free] step by step

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..

The texture is uniquely chewy and for me, it tastes best when still fresh and crispy on the crust.

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.

Butter Mochi: Hawaiian Coconut Cake is a delicious cake with the coconut flavor and mochi textura.