Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut butter mochi [gluten-free]. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Coconut Butter Mochi [Gluten-Free] is something which I have loved my entire life. They’re fine and they look fantastic.

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 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. Take 100 g (1/2 cup) granulated white sugar
3. Get 4 g (1 tsp) baking powder
4. Take 1/4 tsp salt
5. Make ready 35 g (1/2 cup) unsweetened shredded coconut
6. Prepare 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. Make ready 56 g (1/4 cup) unsalted butter melted
9. Get 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’s going to wrap it up with this special food coconut butter mochi [gluten-free] recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!