Vegan Butter Mochi (Gluten-Free)

A square of vegan butter mochi topped with desiccated coconut on a plate with a fork

Vegan Butter Mochi (Gluten-Free)

This Vegan Butter Mochi has a chewy, bouncy texture with a rich, butterscotch-like flavour and a hint of coconut. It's like a combination between blondies and mochi.

Course Dessert

Cuisine Hawaiian

Keyword dairy-free buter mochi, gluten-free butter mochi, refined sugar free butter mochi, vegan butter mochi

Prep Time 20

Cook Time 30

Total Time 50

Servings squares

Calories 287kcal

Author Rhian Williams

Ingredients

2 tablespoons (2 tablespoons) coconut oil (or sub olive or vegetable oil)
4 tablespoons (4 tablespoons) smooth cashew butter (or sub any other smooth nut butter)
6 tablespoons (6 tablespoons) coconut sugar (or sub normal sugar or any other sweetener)
6 tablespoons (6 tablespoons) maple syrup (or sub any other sweetener)
Pinch (Pinch) salt
1 teaspoon (1 teaspoon) vanilla extract
230 ml (1 cup) tinned coconut milk (around half a 400g/14oz tin of coconut milk)
60 ml (¼ cup) unsweetened almond milk (or sub any other plant-based milk)
150 g (1 ¼ cup) glutinous rice flour * (also known as mochiko or mochi flour)
1 teaspoon (1 teaspoon) baking powder (ensure gluten-free if necessary)

For topping:

2 tablespoons (2 tablespoons) desiccated coconut (optional)

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the cashew butter to the same bowl along with the coconut sugar, maple syrup, salt, vanilla, coconut milk and almond milk.
Sift in the glutinous rice flour and baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it's looking too dry.
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
Sprinkle over desiccated coconut, if desired.
Bake in the oven for 30 minutes. It should be slightly cracked on the top and slightly firm inside, but still quite gooey - be careful not to overcook!
Leave to cool completely before cutting into squares. 
Tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days.

Notes

*Glutinous rice flour is naturally gluten-free, but be careful to double-check the packet just in case. You can buy glutinous rice flour at Asian supermarkets or online.

Nutrition