If you love the scrumptious mochi filled with ice cream, you’ll enjoy the unique Hawaiian mochi with its buttery coconut flavor. These unique squares remind some of creme brûlée, buttered popcorn, and crepes. I like the fact that Hawaiian Mochi are gluten free and made from all organic ingredients. I used a sprouted whole grain rice flour that has fewer carbohydrates than white rice. Also, if you want the highest quality of organic coconut milk use Aroy-D . Organic Evaporated milk is fine in any brand. If you don’t want to use evaporated milk, whole milk can be substituted minus the water. For shredded coconut that is not laced with sugar I prefer Let’s do…. Organic brand of unsweetened shredded coconut. Try this delicious Hawaiian treat today!
1 lb. of whole grain sprouted rice flour
2 teaspoon baking powder
1/2 cup unsalted butter
1 cup unprocessed sugar
14oz Aroy-D coconut milk
1 can (12oz) evaporated milk or 2 cups whole milk minus water
1/2 cup water
1 teaspoon vanilla
1 teaspoon kosher salt
1 cup Let’s do….Organic brand of unsweetened shredded coconut
Melt the butter and mix with the sugar and salt. Add the vanilla, and one egg at a time until incorporated. Mix the coconut milk, evaporated milk, and water into the sugar mixture. Whisk the rice flour with the baking powder in the butter mixture, whisk until smooth.
Pour the batter into a greased 9×13 inch lined parchment papered baking dish.
Bake at 350 degrees for 40-50 minutes until center is not jiggly. Sprinkle the top with the shredded coconut, and bake for 10 minutes more until the coconut is lightly browned.
Remove and cool. Cut the Hawaiian mochi bites into bite size pieces. Place into tiny cupcake liners onto a festive plate. Enjoy!