Gingerbread Butter Mochi (Gluten Free)

Soft and chewy gingerbread butter mochi is a one-bowl, gluten free treat packed with ground spices and molasses. This is my take on a holiday classic, guaranteed to warm up the winter season!

Looking for more mochi recipes? Try this Black Sesame Mochi Muffins, or these Miso Tahini Mochi Muffins, or Pumpkin Cream Cheese Mochi Muffins.

I wanted to come up with a unique gingerbread recipe for the holidays. I LOVE old-fashioned classic gingerbread, it is just the best and coziest dessert, especially during winter season. Nothing makes a house smell more like Christmas than that warm and spicy aroma of a freshly baked gingerbread.

Hawaiian butter mochi is typically made with Mochiko flour and coconut milk. Gingerbread usually consist of molasses, brown sugar, and all the amazing ground spices. When you combine these two together, it's like tropical Hawaii meet Christmas winter wonderland!

MOCHIKO FLOUR

Mochiko flour, or sweet rice flour, is a form of flour made from Japanese short grain rice. Sometimes also called glutinous rice flour, it does not actually contain gluten, which makes it a great alternative for those that are gluten free.

You can find sweet rice flour in a lot of Japanese pastry and sweets, such as Daifuku, Dango, or mochi. Sweet rice flour has high starch content, which creates an extremely sticky and chewy texture.

You can find Mochiko flour on Amazon or at your local Asian grocery stores. Mochiko flour from Koda Farms is what I typically use in baking. You can certainly find other brand of sweet rice flour, but make sure it say SWEET RICE FLOUR, not just regular rice flour! I personally have not tried other brands so I cannot make any recommendation or comparisons. If you find one that works for this recipe, please let me know!

CAN I SUBSTITUTE MOCHIKO FLOUR?

No. To make classic butter mochi or Japanese mochi, you must use Mochiko sweet rice flour. Other kinds of rice flour may have different starch and carbohydrate contents, which can result in very different texture.

COCONUT MILK/COCONUT CREAM

Canned coconut cream or canned coconut milk both would work in this recipe. The combination of coconut milk, butter, and evaporated milk gives mochi its richness and creaminess.

BAKING PAN

In this recipe I used a 9 x 9 inch square pan for thicker mochi squares. You can use a 9 x 13 inch pan for thinner squares.

Thicker squares will require longer time to bake. I would suggest checking at around 50 minutes. Use a toothpick or testing knife, insert it into the middle of your butter mochi, and if it comes out clean, that means it is done.

You can make 12-24 mochi squares from this recipe, depending on how big/small you cut them.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Gingerbread Butter Mochi (Gluten Free)

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• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hr 5 mins
• Yield: 16 mochi squares 1x

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Description

Soft and chewy gingerbread butter mochi is a one-bowl, gluten free treat packed with ground spices and molasses. This is my take on a holiday classic, guaranteed to warm up the winter season!

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Ingredients

Scale 1x2x3x

• 8 tbsp unsalted butter, melted
• 1 ½ cup brown sugar
• ½ cup unsulphured molasses
• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 4 large eggs
• 1 box (16 oz) Mochiko flour
• 2 tsp baking powder
• 2 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves

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Instructions

1. Preheat the oven to 350°F. Brush a 9 x 13 inch or 9 x 9 inch pan with butter.
2. Add melted butter and sugar to a large bowl. Whisk by hand or use an electric mixer to mix butter and sugar together until combined. Then add molasses, coconut milk, evaporated milk, vanilla extract, and eggs. Mix until well combined.
3. Add Mochiko flour, baking powder, ground ginger, cinnamon, and ground cloves to the wet ingredients. Mix until smooth and well combined.
4. Pour the mixture into the prepared pan.
5. Bake for 50-60 minutes (longer time for smaller pan). Insert a toothpick or test knife into the middle of butter mochi, it is done when your knife comes out clean.
6. Allow to cool completely before cutting and serving.

• Category: Dessert
• Cuisine: American, Japanese

Keywords: almond butter, gingerbread, gluten free, mochi

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