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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut butter mochi [gluten-free]. It is one of my favorites. For mine, I will make it a 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 easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Coconut Butter Mochi [Gluten-Free] is something which I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Coconut Butter Mochi [Gluten-Free]:
  1. Make ready 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
  2. Make ready 100 g (1/2 cup) granulated white sugar
  3. Get 4 g (1 tsp) baking powder
  4. Prepare 1/4 tsp salt
  5. Make ready 35 g (1/2 cup) unsweetened shredded coconut
  6. Make ready 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
  7. Take 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
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.

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