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
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.
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.
Add mix-ins
Gently fold in the blueberries, chocolate chips (if using), and shredded coconut until evenly distributed.
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.
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.
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.
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.