Coconut Butter Mochi [Gluten-Free]

Https://youtu.be/ZtMdVvBaBx4

Weigh the flour, sugar, baking powder, and salt into a medium bowl. Whisk until well-combined then set aside.

Toast the shredded coconut in a pan over medium-low heat. Keep stirring to minimize uneven toast and prevent burning. Set aside.

Melt the butter in a microwave or over the stove. Then brush some onto the cake pan to coat. Add parchment paper if you are planning to remove the cake from the pan.

Weigh the rest of the ingredients into another medium bowl and add the melted butter. Whisk thoroughly to combine.

Pour the wet mixture into the flour mixture. Mix until well-combined with a silicone spatula or wooden spoon. The batter will be runny but smooth.

Ensure there is no flour lump before adding toasted coconut. Mix well.

Pour batter into the prepared pan. Bake at 350F or 180C for about 1 hour or until the crust is formed and crispy.

Let it chill on a cooling rack. When it is cool enough to handle, cut with either a plastic knife or an oiled kitchen knife.