Recipe: Yummy Coconut Butter Mochi [Gluten-Free]

Coconut Butter Mochi [Gluten-Free]. 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).

Butter mochi is another classic local style treat that is a hybrid of cultures. 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. You can have Coconut Butter Mochi [Gluten-Free] using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Coconut Butter Mochi [Gluten-Free]

1. You need 225 g (1 1/2 cup) of mochiko flour / glutinous rice flour / sweet rice flour.
2. You need 100 g (1/2 cup) of granulated white sugar.
3. You need 4 g (1 tsp) of baking powder.
4. You need 1/4 tsp of salt.
5. Prepare 35 g (1/2 cup) of unsweetened shredded coconut.
6. Prepare 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. You need 56 g (1/4 cup) of unsalted butter melted.
9. Prepare 2 of eggs.
10. Prepare 1 tsp of vanilla extract.

With extra coconut milk and sesame seeds, it's a fantastic treat for any. Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk This recipe is gluten free. There is no substitution for mochiko (sweet rice flour). Be sure to use canned coconut cream or canned coconut milk and not.

Coconut Butter Mochi [Gluten-Free] instructions

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 a soft, chewy cake with a tropical coconut flavor. It's made with glutinous rice flour (so it's gluten-free too). 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.