Speculoos Butter Mochi by @healthyalie

40 min
Medium

9 servings

🌾

220 g

Glutinous Rice Flour

🍬

50 g

Cane Sugar

🥄

5 ml

Baking Powder

🥥

280 ml

Canned Coconut Milk

🧈

100 g

Margarine

🍫

100 g

Speculoos Spread

🍪

8

Gluten-free Speculoos Biscuits

Preparation Steps

  1. Step 1/13

    Preheat the oven to 175°C (350°F).

  2. Step 2/13

    Melt the 100 g vegan margarine until liquid.

    vegan margarine
    🥣mixing bowl

  3. Step 3/13

    Microwave the 100 g vegan speculoos spread for about 30 seconds until fluid.

    vegan speculoos spread
    🥣mixing bowl

  4. Step 4/13

    Combine the 50 g cane sugar, 280 ml canned coconut milk, melted vegan margarine, and melted vegan speculoos spread in a mixing bowl.

    cane sugar
    canned coconut milk
    vegan margarine
    vegan speculoos spread
    🥣mixing bowl
    🫧whisk

  5. Step 5/13

    Whisk the wet ingredients until smooth and evenly combined.

    🥣mixing bowl
    🫧whisk

  6. Step 6/13

    Add the 220 g glutinous rice flour and 1 tsp baking powder to the bowl.

    glutinous rice flour
    baking powder
    🥣mixing bowl

  7. Step 7/13

    Mix until the batter is smooth and no dry flour remains.

    🥣mixing bowl
    🫧whisk

  8. Step 8/13

    Fold the 8 crushed gluten-free speculoos cookies into the batter.

    gluten-free speculoos cookies
    🥣mixing bowl
    🥄spatula

  9. Step 9/13

    Line a square baking pan with parchment paper.

    🧁square baking pan
    📜parchment paper

  10. Step 10/13

    Pour the batter into the lined square baking pan and level the surface.

    🧁square baking pan
    🥄spatula

  11. Step 11/13

    Bake for about 25 minutes, until set with lightly golden edges.

    🧁square baking pan

  12. Step 12/13

    Cool the butter mochi completely before removing it from the pan.

    🧁square baking pan

  13. Step 13/13

    Cut the cooled butter mochi into 9 squares and serve.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Flour, Sweetener, Leavening agent, Plant-based dairy alternative, Coconut

Ingredients

Glutinous rice flour, Cane sugar, Baking powder, Canned coconut milk, Margarine, Speculoos spread, Gluten-free speculoos biscuits

Allergens

Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Lactose-free, Plant-based

Calories

302 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 43g, Sugars: 23g, Fat: 13.5g, Saturated fat: 7.5g, Fiber: 1.1g

Nutritional Information

Minerals

Calcium: 27mg, Iron: 1.2mg, Potassium: 128mg, Sodium: 95mg

Vitamins

Vitamin E: 1.2mg, Vitamin B6: 0.05mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, spatula, square baking pan, parchment paper, knife, cutting board

Appliances

oven, microwave

Type

Type

Type Of Dish

Dessert, Snack, Baked good

Occasions

Afternoon tea, Holiday baking, Party, Potluck, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Hawaiian, Belgian-inspired, Fusion

Geographic

Belgium, Europe

Various

Aspect

Texture

Chewy, Sticky, Soft, Tender, Crispy

Flavors

Sweet, Caramelized, Spiced, Coconutty, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool and dry place), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 2 months (Wrap individual portions tightly,Store in a freezer-safe airtight container,Thaw at room temperature before serving)