Vegan Hawaiian Butter Mochi with Coconut Flakes
A chewy and sweet vegan version of Hawaiian butter mochi, made with glutinous rice flour, coconut milk, and topped with toasted coconut flakes.
20m prep + 50m cook9 servings
DAIRY-free
280 cal|2g protein|40g carbs|12g fat|1g fiber
Ingredients
- 3 cups Glutinous Rice Flour
- 2 cups Coconut Milk
- 1 cup Vegan Butter
- 1.5 cups Sugar
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Powder
- 0.5 cup Toasted Coconut Flakes
Instructions
- 1Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2Melt vegan butter and whisk together with sugar, coconut milk, and vanilla extract.
- 3In a separate bowl, combine glutinous rice flour and baking powder.
- 4Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- 5Pour batter into the prepared pan and bake for 45-50 minutes, or until golden brown and set.
- 6Let cool completely before cutting into squares and topping with toasted coconut flakes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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