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Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut butter mochi [gluten-free]. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Coconut Butter Mochi [Gluten-Free] is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Make ready 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
2. Take 100 g (1/2 cup) granulated white sugar
3. Get 4 g (1 tsp) baking powder
4. Make ready 1/4 tsp salt
5. Take 35 g (1/2 cup) unsweetened shredded coconut
6. Get 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. Prepare 56 g (1/4 cup) unsalted butter melted
9. Prepare 2 eggs
10. Make ready 1 tsp vanilla extract

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.

So that is going to wrap this up for this exceptional food coconut butter mochi [gluten-free] recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!