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Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coconut butter mochi [gluten-free]. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Coconut Butter Mochi [Gluten-Free] is something that I’ve loved my entire life.

Butter mochi recipe, Hawaiian glutinous rice coconut dessert is a gluten-free treat that will transport you straight to Hawaii or the Philippines! Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk, evaporated milk, and a few other typical ingredients such as sugar, baking powder and vanilla extract. Coconut flakes or other fillings can be added for different.

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

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

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

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

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.

In Hawaii it's made into this simple, rich cake with the addition of eggs. These yummy chocolate mochi muffins have a slightly chewy and fudgy texture and are completely gluten-free. Again, for coconut lovers, definitely use coconut milk. When I make this to serve kiddies, I usually stick with unsalted butter and evaporated milk since I know they prefer that to. Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Flourless.

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