Coconut Butter Mochi (gf, V) Recipe
Hawaiian Coconut Butter Rice Cakes. AK Blueberry, Chocolate, and Coconut assortment. Gluten-free, vegan
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Ingredients
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Coconut Butter Mochi Ingredients
Method
Directions
- 1
Prepare the batter
In a large mixing bowl, combine the sweet rice flour, baking powder, and salt. In another bowl, whisk together the coconut milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- 2
Combine wet and dry ingredients
Gradually add the wet mixture to the dry mixture, stirring until well combined and smooth. The batter will be thick.
- 3
Add mix-ins
Gently fold in the blueberries, chocolate chips (if using), and shredded coconut until evenly distributed.
- 4
Prepare baking dish
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with coconut oil or line it with parchment paper.
- 5
Bake the mochi
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- 6
Cool and cut
Allow the mochi to cool in the baking dish for about 15 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares or rectangles.
- 7
Serve
Enjoy the coconut butter mochi as a snack or dessert. Store leftovers in an airtight container in the refrigerator for up to a week.
