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Hey everyone, it’s me, Dave, welcome to my recipe site. 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 will make it a little bit tasty. This will be really delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, 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 whole 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. Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour).

To begin with this particular recipe, we must prepare a few components. You can have 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. Get 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
2. Get 100 g (1/2 cup) granulated white sugar
3. Prepare 4 g (1 tsp) baking powder
4. Get 1/4 tsp salt
5. Make ready 35 g (1/2 cup) unsweetened shredded coconut
6. Get 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. Take 2 eggs
10. Prepare 1 tsp vanilla extract

With extra coconut milk and sesame seeds, it's a fantastic treat for any. 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. 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 1. Weigh the flour, sugar, baking powder, and salt into a medium bowl. Whisk until well-combined then set aside.
2. Toast the shredded coconut in a pan over medium-low heat. Keep stirring to minimize uneven toast and prevent burning. Set aside.
3. 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.
4. Weigh the rest of the ingredients into another medium bowl and add the melted butter. Whisk thoroughly to combine.
5. 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.
6. Ensure there is no flour lump before adding toasted coconut. Mix well.
7. 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.
8. 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. We love it with this zesty lime curd topping for an extra-special dessert. Recipe adapted from Chef Greg Harrison. 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 Yes, you can freeze Hawaiian butter mochi.

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