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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.
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Chicken Pot Pie In Gluten Free Crust

Chicken Pot Pie In Gluten Free Crust

Chicken Pot Pie is so 1964. 1954? Whatever it is, I had a craving for it recently with our bout of cold weather. I’m not sure if I’ve ever made it before, and I didn’t dig up a recipe. I figured, who cares? I knew I had some good left over roast chicken, extra broth from that chicken, plus the vegetables I thought might work well. If you have the time, try this warm, hearty home cooked treat. Gluten free for my family, of course.

You’ll need to make or buy your pie crust. I don’t mind making a pie crust. I keep my flour canister full of Bette Hagman blend for baking, and substitute it cup for cup for wheat flour. Making my own crust takes extra time, and it doesn’t always turn out perfectly. But (again), who cares? It always tastes delicious and the love that goes into it feels good to me. I made this chicken pot pie with a crust on bottom and top, in a regular pie dish. I pre-baked my bottom crust for about 10 minutes. You can also make chicken pot pie by using a deep casserole dish in which you place the filling directly, and lay your pie dough on top. This is how I’ve written the recipe below. My go-to pie crust recipe comes from Rebecca Reilly’s Gluten Free Baking, page 183. If you’re using a store bought crust, let it thaw to room temperature and lay it over your pot pie before baking, with some holes pierced in it for steam to escape.

Chicken Pot Pie with Gluten Free Crust
Print Recipe
Warm, hearty, not as hard as you think.
Servings Prep Time
6 people 90 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
6 people 90 minutes
Cook Time Passive Time
60 minutes 30 minutes
Chicken Pot Pie with Gluten Free Crust
Print Recipe
Warm, hearty, not as hard as you think.
Servings Prep Time
6 people 90 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
6 people 90 minutes
Cook Time Passive Time
60 minutes 30 minutes
Ingredients
Chicken Vegetable Filling
Pie Crust - From Gluten Free Baking
Servings: people
Instructions
  1. Prepare your pie dough first. Mix the gluten free flour blend, sweet rice flour, and dash of salt in a big bowl. Cut the butter into small chunks and drop them in to the dry mix. Use 2 forks, or your fingers, or a mixer to work the butter into the dry ingredients until it forms a coarse meal. In the center, make a well. Break the egg into the well. Add the vinegar. Stir the egg and vinegar from the center and gradually work it into all the dough, until it is soft. Place in fridge while you prepare your pie filling.
  2. Melt the ghee or coconut oil in a big skillet. Place the mushrooms in with a dash of salt. Saute until these cook down, about 10 minutes. Add onion, garlic, carrots, and chicken broth. Cook on medium high heat until nearly soft. Remove about 1/4 cup of the broth and mushroom liquid into a small bowl, and whisk in the GF flour or tapioca starch, to form a thick smooth paste. Once it is smooth, add it back to the skillet. Continue stirring to thicken the entire mixture. Add the chicken, frozen peas, nutmeg, pepper, and more salt to taste. Turn off heat, and stir to mix all ingredients thoroughly. Cover and set aside.
  3. Roll out your dough on a GF floured surface or on GF floured wax paper, to 1/4" thickness. Pour chicken and vegetable mixture into a deep casserole dish oiled with olive oil. Lay pie crust over the mixture, crimp edges, and poke a few holes in with a fork to allow steam to escape.
  4. Place in a 350 oven for 25 minutes, or until crust is golden brown. You may want to place a cookie sheet on rack under the pot pie, to capture any sizzling drippings that bubble over as it bakes.
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