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!
Ingredients
Scale
- 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
Instructions
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Preheat the oven to 350°F. Brush a 9 x 13 inch or 9 x 9 inch pan with butter.
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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.
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Add Mochiko flour, baking powder, ground ginger, cinnamon, and ground cloves to the wet ingredients. Mix until smooth and well combined.
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Pour the mixture into the prepared pan.
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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.
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Allow to cool completely before cutting and serving.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: almond butter, gingerbread, gluten free, mochi