Coconut Butter Mochi Cake Recipe – Gluten Free (2024)

FAQs

Does gluten free rice flour work for mochi? ›

What You'll Need For This Butter Mochi Recipe: Mochiko Flour (Glutinous Rice Flour) – contrary to the name, glutinous rice flour has no gluten and is gluten free. Mochiko flour can be commonly found at your local Asian Market.

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

Can you make mochi with regular flour, or without using rice or rice flour? Short answer: No. Long answer: Still no, but there are scientific reasons why. Today, I'll break down what mochi actually is, and why it can't be made without actual rice flour.

Here are the ingredients you are going to need to make the butter mochi: Glutinous rice flour. Granulated sugar – caster sugar works too. Baking powder – just to give the butter mochi a little lift as it bakes.

Other rice flours, like plain rice flour and chapssal flour, can provide a similar chewy consistency as glutinous rice flour. So, they work well as substitutes.

Tapioca Flour (Starch)

Tapioca flour is particularly good in baking, especially for those seeking a chewy texture in breads, rolls, and in gluten-free recipes. It's also used in making mochi for its elasticity. When substituting for rice flour, use it in a 1:1 ratio.

Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.

Is Mochi Healthy? Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

Butter mochi can last for up to three days left at room temperature. A week in the fridge, or if frozen up to a month.

What Is Mochi Made Of? You can buy sweetened red bean paste (also called adzuki bean paste or anko) at the store or you can make it at home with our easy recipe. Make sure to get glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential for mochi's signature chewy texture.

Can you use Bob's Red Mill white rice flour for mochi? ›

Our Sweet White Rice Flour is 100% stone ground from high-starch, short-grain glutinous rice. It has a fine texture and neutral flavor, making it ideal for gluten free baked goods and to thicken sauces. It's also used to create rice noodles and mochi.

Mochiko is a white flour made of glutinous/sweet rice to make chewy, sticky mochi desserts. It's also a gluten-free thickener. Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice.

After an hour, remove your pan from the oven. Very, very carefully, remove the aluminum foil, and check the consistency of the mochi with your fingers. Steam should escape from the mochi as you remove the foil, so be careful not to burn yourself! The mochi should be sticky but firm.

Many recipes forget to mention to toast the glutinous rice flour, which makes the mochi bitter. Toasting the glutinous rice flour not only makes it easier to work with the mochi, preventing it from sticking to everything, but it also adds a subtle sweet and nutty flavor.

Kinako powder is a roasted soybean flour widely used in Japanese cuisine. It is used in various Japanese dishes, both sweet and savory. The nutty yellow powder is sprinkled over traditional Japanese sweets, such as Daif*cku, Warabi Mochi, Dango, and Ohagi.

White rice flour, brown rice flour, and glutinous rice flour are all gluten-free! The main differences between rice flour and glutinous rice flour are the type of rice used and the texture when cooked.

Glutinous rice, also known as sticky rice or sweet rice, is gluten-free despite its name. In fact, all varieties of rice are gluten-free. The term “glutinous,” in this case, means “sticky.” The proportion of starches in rice varies by rice type.

Does Rice Flour Have Gluten? Rice flour made from 100% white or brown rice doesn't have gluten. You may find a “gluten-free” label on these products, and it means that they are entirely safe to consume.

In conclusion, there are several gluten-free options that can be used as substitutes for sweet rice flour, depending on the recipe and desired flavor and texture. Tapioca starch, arrowroot starch, and cornstarch are all good options.