Description
To fully appreciate this modern baking wonder, it helps to understand what sets it apart from standard baked goods. A butter mochi coconut loaf is a gluten-free sweet bread that swaps out traditional wheat flour in favor of short-grain glutinous rice flour. This core choice completely alters the crumb structure, shifting the final product away from a standard airy sponge and moving it into a dense, beautifully unified, and elastic matrix that holds moisture beautifully for days.
Ingredients
Scale
- 2 cups (320 g) sweet rice flour (mochiko)
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) full-fat coconut milk
- ½ cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- ½ cup (40 g) shredded unsweetened coconut
- 2 tbsp toasted coconut flakes (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, milk, coconut milk, melted butter, vanilla, and coconut extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
- Fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and sprinkle the toasted coconut flakes over the top, if using.
- Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice with a sharp knife once fully cooled for the best chewy texture.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
Keywords: Hawaiian butter mochi bread, sweet rice flour coconut cake, chewy mochi loaf cake, tropical glutinous rice flour dessert.