Category: Dessert
Yields:
20 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
Welcome back to another delicious lactose free recipe. This week’s recipe is a soft, tropical slice that is like no other. Hawaiian Butter Mochi is made with a special mochiko flour (glutinous rice flour) that give it the most amazing chewy and soft texture. With the delicious flavors of coconut and vanilla this slice is one of a kind and very addictive.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Hawaiian Butter Mochi
- Extra
Instructions
- Preheat your oven to 180°C (350°F). Give your baking tin a quick spritz with the oil and line with baking paper.
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In a large mixing bowl add the mochiko flour, sugar and baking powder. Mix well.
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Add in the milk, coconut milk (or cream), melted margarine and vanilla. Mix well.
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Add in the eggs and mix to form a lovely smooth batter.
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Pour the batter into the prepared pan. Tap the tray several times to remove any large bubbles.
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Bake for 60 minutes until lovely and golden brown. Insert a skewer into the centre, remove and check to see if it is cooked. When the skewer comes out clean the dish is cooked.
- Set aside until cooled completely.
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Pour some coconut onto a clean baking tray.
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Place the tray into the oven for several minutes to toast the coconut. Be careful to keep an eye on it. It will brown up very quickly. Set aside to cool down.
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Sprinkle the toasted coconut all over the cooled Hawaiian Butter Mochi.
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Lift the slice out of the tray. Place onto a cutting board. Use a sharp knife to cut into squares.
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Congratulations you have now made delicious Hawaiian Butter Mochi.
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Serve, devour and enjoy.
