This last weekend we attended my husband’s company Christmas party. They decided to go with a Hawaiian theme this year, and we were all to bring Hawaiian dishes to share. The party is always pretty laid back, with lots of food and yummy drinks enjoyed around the fire at someone’s house. I have a good friend who lives in Hawaii who I thought may have a recipe idea for me since I was having a hard time coming up with anything. So between her and Pinterest, I decided to make Butter Coconut Mochi Bars. I found a good recipe viaFoodjimoto and altered it a bit to make it fit the way we eat. So here is my version of this recipe, using sugar substitutes.
Butter Coconut Mochi Bars
1/2 cup organic butter
4 large organic eggs
3 cups xylitol (or erythritol, sucanat, or alternative sweetener of choice)
4 cups mochi flour (also called sweet rice flour. I used Bob’s Red Mill.)
3 teaspoons baking powder
1 can coconut milk, plus water to make 2 cups of liquid
1 can evaporated milk, plus water to make 2 cups of liquid
2 teaspoons organic vanilla extract
1 teaspoon coconut extract
3 cups sweetened shredded coconut
Preheat your oven to 350 degrees and coat your pan in butter and a light dusting of the mochi powder. If you are using a silicone pan, all you need to do is give it a light coating of baking spray. I made two 9×9 square pans with this recipe, but if you don’t want them quite as thick (they were probably 3 inches tall) I think they would be great in a sheet pan.
Cream the butter, sweetener, and eggs in a mixer fitted with the paddle attachment. You can also use a hand mixer or even cream them by hand, if that works better for you.
Add the mochiko flour and the baking powder and mix thoroughly. Next add your coconut and evaporated milks. Add the vanilla and coconut extracts. Combine. Now mix in 2 cups of the coconut.
Spread evenly between whatever pans you have chosen to use. Put into your 350 degree oven for 30 minutes. After 30 minutes, remove and top with remaining 1 cup of coconut, distributing evenly. Put back into oven for another 30 – 40 minutes, or until a toothpick inserted into the center comes out clean. The coconut on top should be nice and golden brown. After you allow it to cool, cut and enjoy!
*If this isn’t already considered gluten-free, I know it could easily be so.