Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut butter mochi [gluten-free]. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut Butter Mochi [Gluten-Free] is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Coconut Butter Mochi [Gluten-Free] is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have 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. Get 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. Prepare 4 g (1 tsp) baking powder
4. Get 1/4 tsp salt
5. Prepare 35 g (1/2 cup) unsweetened shredded coconut
6. Make ready 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. Make ready 56 g (1/4 cup) unsalted butter melted
9. Take 2 eggs
10. Prepare 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 this up with this special food coconut butter mochi [gluten-free] recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!