Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Butter Coconut Mochi

AlysounRI

Recommended Posts

AlysounRI Contributor
AlysounRI
Posted

Hi All:

I gave away my old bread machine (I will NEVER get the wheat and rye flour out of that thing) and I bought a Zojirushi home bakery supreme which I am truly loving.

This machine will only ever be used for gluten free baked goods.

One of the recipes on the Zoji website was a thing called Butter Mochi.

Mochiko is sweet rice flour and it's apparently used in Japanese and Hawai'ian cooking.

The butter mochi is apparently specifically a Japanese new years cake.

It's **VERY** sweet!!

But it's very tasty and obviously gluten free.

However, if you have problems with dairy and eggs, this cake is not for you.

This recipe is specific for a 2 lb loaf. It's the second time I made it and I like it a lot.

I am bringing the second batch into work tomorrow.

So, if I may share, here you are:

Add to the bread machine tray (in this order):

3 eggs

1 1/2 cups milk

4 tbs butter, melted

1 1/4 cup sugar (too sweet for me, so I added about 3/4 cups only)

1 1/2 cup sweet rice flour

1/2 tsp baking powder

1/2 tsp vanilla

1 cup coconut flakes, divided

Select cake cycle and press start.

The machine will kneed

When the add cycle comes on, add the first 1/2 cup coconut

Close the lid and resume baking

During the last hour of baking add the rest of the coconut

When the baking completes, remove the pan from the machine and let FULLY cool.

The first time I made it, I took it out of the pan before it was fully cool and it flopped about.

This is not a cake in the truest sense of the word but more like a thick gelatinous custard ... it sounds odd but I think it's tasty.

I also suggest not just dumping it out onto a surface but using something to stop it falling out of the pan and then placing it onto a plate or something else you are going to put it in.

I also recommend refrigerating it so it solidifies a little easier.

Please understand I am a really good cook but I have never been a baker, which is why I have a bread machine.

Those of you skilled at baking will be able to adapt the recipe for an oven.

I am eager to try out more recipes using mochiko, if anyone here has any to share.

If any of you try this recipe please let me know how you like it.

Best regards,

~Allison

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

AlysounRI Contributor
AlysounRI
Posted
  • Author

Ye gods, what a beautiful little cake!

I will have to try and make that.

The red bean bundt cake mochi also looks good.

I love red bean paste,

It is very easy to do and I really like the texture.

The mochiko butter coconut cake is the fridge now at work and I will take it out at about 10:00 am for coffee/tea time. I have my doubts whether people will like it because of the texture, but I have my hopes.

If they are not keen on it, then I bring it home and it's more for me :)

Thank you for that site, Missy's mom!

Mochi is something I want to explore further, there seem to be a few cook books on Amazon but they are for Hawai'ian mochi recipes. Do you know if there is a Japanese cook book for mochiko flour concoctions? I will try to add the adzuki beans to something mochi like too.

I love Asian markets (Indian, Korean, Vietnamese, Japanese markets) and often find some great things in them like sweet potato starch noodles and beautiful tamarind paste with the seeds already strained out. But if I have any questions about the ingredients I always ask. The people behind the counter are always happy to help.

Thanks for the site link. I will have to try that one!!

~Allison

missy'smom Collaborator
missy'smom
Posted

Ye gods, what a beautiful little cake!

I will have to try and make that.

The red bean bundt cake mochi also looks good.

I love red bean paste,

It is very easy to do and I really like the texture.

The mochiko butter coconut cake is the fridge now at work and I will take it out at about 10:00 am for coffee/tea time. I have my doubts whether people will like it because of the texture, but I have my hopes.

If they are not keen on it, then I bring it home and it's more for me :)

Thank you for that site, Missy's mom!

Mochi is something I want to explore further, there seem to be a few cook books on Amazon but they are for Hawai'ian mochi recipes. Do you know if there is a Japanese cook book for mochiko flour concoctions? I will try to add the adzuki beans to something mochi like too.

I love Asian markets (Indian, Korean, Vietnamese, Japanese markets) and often find some great things in them like sweet potato starch noodles and beautiful tamarind paste with the seeds already strained out. But if I have any questions about the ingredients I always ask. The people behind the counter are always happy to help.

Thanks for the site link. I will have to try that one!!

~Allison

There are so many fun looking things one could try! I have a million links in my favorites but it takes me a while to get around to trying them out and kiddo is the only one in our home who eats sweets. Something that is yummy using mochiko is called ichigo daifuku in Japanese. Ichigo means strawberry. It is a ball of the sticky mochi inside of which is a whole fresh strawberry and a bit of red bean paste. Open Original Shared Link Looks beautiful and tastes great! DS likes dorayaki whick is like 2 sweeter, denser pancakes that sandwich red bean paste. Doesn't use mochiko. I have several recipes saved but would need to try it swapping out gluten-free flours(I think a sorghum blend would be good).

AlysounRI Contributor
AlysounRI
Posted
  • Author

Something that is yummy using mochiko is called ichigo daifuku in Japanese. Ichigo means strawberry. It is a ball of the sticky mochi inside of which is a whole fresh strawberry and a bit of red bean paste. Open Original Shared Link Looks beautiful and tastes great! DS likes dorayaki whick is like 2 sweeter, denser pancakes that sandwich red bean paste. Doesn't use mochiko. I have several recipes saved but would need to try it swapping out gluten-free flours(I think a sorghum blend would be good).

The ichigo daifuku sounds beautiful.

I really need to get some red bean paste, don't I? :)

And that Hawai'ian recipe book too.

The mochi pancakes sandwiching the red bean paste sound great too. Sounds like you could make a cake like that and cut it up into small squares, too. If you can embed the red bean paste between two layers of batter, why not be able to do that in cake form, no?

Thank you for the tips and the links.

They sound wonderful.

~Allison

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

The baked version is awesome.

luvs2eat Collaborator
luvs2eat
Posted

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

Can't wait for cherry season to try these. The presentation is awesome!!! Saved in my faves!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough...
    2. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    4. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,909
    • Most Online (within 30 mins)
      7,748
    Hmart
    Newest Member
    Hmart
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.