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

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

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Get 225 g (1 1/2 cup) mochiko flour / glutinous rice flour / sweet rice flour
2. Prepare 100 g (1/2 cup) granulated white sugar
3. Get 4 g (1 tsp) baking powder
4. Make ready 1/4 tsp salt
5. Prepare 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. Get 56 g (1/4 cup) unsalted butter melted
9. Make ready 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 it up with this exceptional 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 more interesting food at home recipes coming up. Remember 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!