Recipe: Perfect Coconut Butter Mochi [Gluten-Free]

Coconut Butter Mochi [Gluten-Free]. 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.

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. 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 achieve 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. Prepare 4 g (1 tsp) of baking powder.
4. You need 1/4 tsp of salt.
5. You need 35 g (1/2 cup) of unsweetened shredded coconut.
6. Prepare 240 ml (1 cup) of fresh milk (substitutable with evaporated milk).
7. You need 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. It's 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 buttery and chewy coconut dessert made with glutinous rice flour. It is a very popular treat in Hawaii that needs to make its So of course, when I got home, the request was in for me to recreate that delicious Hawaiian butter mochi. This version is not quite as buttery as the.

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..

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). 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! Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections.