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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, coconut butter mochi [gluten-free]. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coconut Butter Mochi [Gluten-Free] is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:

1. Prepare 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. Take 1/4 tsp salt
5. Get 35 g (1/2 cup) unsweetened shredded coconut
6. Make ready 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
7. Get 200 ml (3/4 cup) + 4 tsp) coconut milk (typically sold in a can)
8. Get 56 g (1/4 cup) unsalted butter melted
9. Prepare 2 eggs
10. Get 1 tsp 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.

Steps 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. This butter mochi recipe makes a great gluten free dessert for any tropical themed party. 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. These coconut mochi are also gluten free!

So that’s going to wrap it up for this special food coconut butter mochi [gluten-free] recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!