Coconut butter mochi is the inspiration behind my mochi brownie recipe. They are both gluten-free and (warning) dangerously addicting.
When I first discovered this Hawaiian butter mochi online, I immediately knew it is a recipe worth trying. The coconut flavor totally shines through and its chewy texture fulfills my craving for mochi. The best part is definitely the crispy toasted coconut around its top and edges.
This coconut butter mochi is a foolproof recipe. It only requires mixing dry and wet ingredients separately, then pour the wet mixture into the dry. Mix well before adding the toasted coconut and the batter is ready to bake.
On the next day, butter mochi will turn softer, so simply reheat it in the oven if you like the crispy crust. My usual faster way is to layer it with an aluminum foil and place it in a toaster until crispy.
Newer butter mochi recipe for your discovery: black sesame mochi cake
Coconut Butter Mochi [Gluten-Free]
- 225 g (1½ cup) mochiko flour / glutinous rice flour / sweet rice flour
- 100 g (½ cup) granulated white sugar
- 4 g (1 tsp) baking powder
- ¼ tsp salt
- 35 g (½ cup) unsweetened shredded coconut
- 240 ml (1 cup) fresh milk (substitutable with evaporated milk)
- 200 ml (¾ cup + 4 tsp) coconut milk (typically sold in a can)
- 56 g (¼ cup) unsalted butter melted
- 2 eggs
- 1 tsp vanilla extract
- Weigh the flour, sugar, baking powder, and salt into a medium bowl. Whisk until well-combined then set aside.
- Toast the shredded coconut in a pan over medium-low heat. Keep stirring to minimize uneven toast and prevent burning. Set aside.
- 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.
- At this point, preheat oven to 350°F or 180°C.
- Weigh the rest of the ingredients into another medium bowl and add the melted butter. Whisk thoroughly to combine.
- 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.
- Ensure there is no flour lump before adding toasted coconut. Mix well.
- Pour batter into the prepared pan. Bake for about 1 hour or until the crust is formed and crispy.
- 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.