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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, coconut butter mochi [gluten-free]. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Coconut Butter Mochi [Gluten-Free] is something which I’ve loved my entire 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. This coconut butter mochi has a chewy texture and crispy toasted coconut around its top and edges.

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

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. Prepare 100 g (1/2 cup) granulated white sugar
  3. Make ready 4 g (1 tsp) baking powder
  4. Get 1/4 tsp salt
  5. Prepare 35 g (1/2 cup) unsweetened shredded coconut
  6. Prepare 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
  7. Make ready 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. Prepare 2 eggs
  10. Take 1 tsp vanilla extract

It's a fantastic treat for any tropical themed party! 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.

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.

Now, don't quote me on this, but I believe it's a mix of Filipino bibingka and Japanese mochi. Coconut Butter Mochi. this link is to an external site that may or may not meet accessibility guidelines. Hawaiian butter mochi recipe - Gluten free recipe - Rice flower recipe - Coconut milk recipe - Mochiko flour recipe. 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.

So that’s going to wrap this up with this exceptional food coconut butter mochi [gluten-free] recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!