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Chewy Butter Mochi

Chewy Butter Mochi: A Gluten-Free Treat You’ll Adore

Chewy Butter Mochi is a delightful gluten-free dessert with a unique chewy texture and rich coconut flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Rice Flour Do not substitute with regular flour
  • 1 cup Granulated Sugar Consider palm sugar for richer flavor
  • 1.5 cups Coconut Milk Full-fat enhances creaminess
  • 0.5 cups Melted Butter For moisture and richness
  • 2 large Eggs Provides structure and richness
  • 1 tablespoon Baking Powder Helps the mochi rise slightly
  • 1 teaspoon Vanilla Extract Opt for pure extract for best flavor
  • 1 pinch Salt Balances sweetness

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Baking Dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together 2 cups of sweet rice flour, 1 cup of granulated sugar, and 1 tablespoon of baking powder.
  3. In another bowl, pour in 1 ½ cups of coconut milk and add ½ cup of melted butter. Stir until smooth and creamy.
  4. Add 2 large eggs, 1 teaspoon of vanilla extract, and a pinch of salt to your wet mixture. Whisk thoroughly.
  5. Pour the wet mixture into the bowl with your dry ingredients. Gently fold until just incorporated.
  6. Grease a 9x13-inch baking dish and pour the batter into it, spreading evenly with a spatula.
  7. Bake in the preheated oven for 35 to 40 minutes until golden and a toothpick comes out clean.
  8. Remove from oven and cool in the dish for about 10 minutes before cooling completely or slicing in the pan.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For freezing, wrap individual pieces tightly in plastic wrap and use a freezer-safe bag for up to 3 months.

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