I recently travelled to San Francisco. They have a large Asian population, like NYC. One of the popular sweet there is mochi. They have mochi donuts, mochi waffles and even mochi balls which remind me of the Italian Zeppoles. Since they are so close to Hawaii, a favorite baked good are Hawaiian Butter Mochi. Here's my take on them, dairy-free. Sweet glutinous rice flour, contrary to its name, is actually gluten-free, making these the perfect treat for those with gluten-sensitivities.
- 3 c Sweet Glutinous Rice Flour
- 1/2 c Sguar
- 1.5 tsp Baking Powder
- 1 3/4 c Coconut Milk
- 1.5 c Water
- 7 tbsp Vegan Butter
- 1 tsp Vanilla
- 3 Eggs
- 1/4 c Unsweetened Coconut Flakes
- Line 8x8 baking dish with parchment paper and preheat oven to 375F
- In a large bowl, whisk together sweet glutinous rice flour, sugar and baking powder.
- In a medium bowl, combine melted vegan butter with coconut milk and water. Add in eggs and vanilla. Whisk together and pour into dry ingredients. Stir to combine.
- Pour into baking dish and sprinkle with unsweetened coconut flakes.
- Bake for 1 hour. Allow to cool before cutting.
Makes 9 gooey Hawaiian Butter Mochi.