(720) 727-7105 | 400 McCaslin Boulevard, Suite 210, Louisville, CO 80027
Coconut Butter Mochi

Coconut Butter Mochi

This recipe is modified from a very delicious butter mochi made by a friend of mine who is kama’aina Hawai’i. That is to say, though she isn’t of Hawaiian extraction herself her family has lived there for generations. And she knows how to bake some delicious stuff, local style. Somehow, I spent several years living there and never made this myself. But when I asked for her recipe, she generously shared it, and I’ve given it a try with some changes so kids I work with might be able to enjoy it too.

If you’ve spent much time in Hawai’i, you surely know mochi – not the kind you see at Whole Foods in the freezer cases, but the real thing, super gooey, super sticky, and super sweet, a cross between custard and chewy fudge in consistency.

It’s a recipe that isn’t exactly healthy. It calls for a lot of sugar, butter, and refined glutinous sweet rice flour. But, it offers a wonderful treat for kids who can’t eat dairy foods or grains like corn or wheat. So, mochi! Give this a try for an after school sweet if you’d like a gluten, dairy and soy free option that has a lesser evil sugar in it (coconut or palm sugar), which lightens the sweet a little but still makes it yummy.

A note about sweet rice flour or Mochiko. Don’t use brown rice flour or plain white rice flour as a substitute; the recipe won’t work. Sweet rice or Mochiko flour is glutinous, that is, it mimics the stretchy consistency of gluten, but has no wheat or gluten in it. Other rice flours don’t do this and won’t create the right consistency for this recipe.

Coconut Butter Mochi
Print Recipe
Gooey, sticky goodness, for when a treat is in order that has bonus ingredients like coconut milk, eggs, and grass fed butter. Coconut sugar creates a darker finish product and a more caramel-y taste than cane sugar.
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Coconut Butter Mochi
Print Recipe
Gooey, sticky goodness, for when a treat is in order that has bonus ingredients like coconut milk, eggs, and grass fed butter. Coconut sugar creates a darker finish product and a more caramel-y taste than cane sugar.
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Ingredients
Servings: 3-4" pieces
Instructions
  1. Set oven to 350. Generously grease a pyrex baking dish (8x8" or 7x10") with coconut oil.
  2. Blend the sweet rice flour, coconut or palm sugar, and baking powder in a large mixing bowl.
  3. In a smaller bowl, blend the almond milk, coconut milk, flavor extracts, stevia, and melted butter. Add the eggs and beat til all are evenly mixed.
  4. Add the liquid ingredients to the dry in and mix on medium speed til evenly blended.
  5. Pour the mixture into the baking dish. Sprinkle the grated coconut generously on top, and press it gently down into the mixture.
  6. Bake for 40 minutes. The mochi will puff up nicely and brown slightly on top. It's done when a toothpick comes out clean. Cut into squares when cooled and enjoy.
Share this Recipe
Gluten Free Pumpkin Bread with Paleo Option

Gluten Free Pumpkin Bread with Paleo Option

No reason to miss out on healthy carb treats for your kids. Treats don’t have to be sugary junk. This is a moist and festive quick bread, great for packing into lunches or after school snack. Remember, kids need carbs to grow and gain as much as they need protein and fats. Turn this satisfying and nourishing treat up a notch to extra special mode (and add a protein boost too), when you bake as muffins and spread with my Paleo Honey Butter Cream Frosting.

Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn't crucial.
  2. Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
  3. In a mixer, cream butter until pale or nearly white.
  4. Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
  5. Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
  6. Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
Recipe Notes

For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can't be added to the batter, try Lily's GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.

Share this Recipe