Persimmon Butter Mochi by @healthyalie

40 min

8 servings

🍎

150 g

Persimmon

🧈

100 g

Margarine

🥥

300 ml

Coconut milk

🍬

80 g

Cane sugar

🫙

1 tsp

Baking powder

🍚

220 g

Glutinous rice flour

  1. Preheat

    Preheat the oven to 175°C and line the baking tin with parchment paper.

  2. Mash

    In a mixing bowl, mash the persimmon flesh until it forms a smooth, lump-free puree.

  3. Add

    Add the melted margarine, coconut milk and cane sugar to the persimmon puree and mix well.

  4. Mix

    Mix the glutinous rice flour with the baking powder, then combine with the persimmon mixture.

  5. Pour

    Pour the batter into the tin and smooth the top with a silicone spatula, then bake for 25 minutes.

  6. Cool

    Remove from the oven and let cool completely before slicing.

Persimmon Butter Mochi by @healthyalie

40 min

8 servings

🍎

150 g

Persimmon

🧈

100 g

Margarine

🥥

300 ml

Coconut milk

🍬

80 g

Cane sugar

🫙

1 tsp

Baking powder

🍚

220 g

Glutinous rice flour

Preparation Steps

  1. Step 1/6

    Preheat the oven to 175°C and line the baking tin with parchment paper.

    🍳Baking tin
    📜Parchment paper

  2. Step 2/6

    In a mixing bowl, mash the persimmon flesh until it forms a smooth, lump-free puree.

    🍎Persimmon
    🥣Mixing bowl

  3. Step 3/6

    Add the melted margarine, coconut milk and cane sugar to the persimmon puree and mix well.

    🧈Margarine
    🥥Coconut milk
    🍬Cane sugar
    🍎Persimmon
    🥣Mixing bowl

  4. Step 4/6

    Mix the glutinous rice flour with the baking powder, then combine with the persimmon mixture.

    🍚Glutinous rice flour
    🫙Baking powder
    🥣Mixing bowl

  5. Step 5/6

    Pour the batter into the tin and smooth the top with a silicone spatula, then bake for 25 minutes.

    🍳Baking tin
    🥄Silicone spatula

  6. Step 6/6

    Remove from the oven and let cool completely before slicing.

Composition

Ingredients

Types

Fruits, Fats, Dairy Substitute, Sweeteners, Leavening Agent, Grains

Ingredients

Persimmon, Margarine, Coconut milk, Cane sugar, Baking powder, Glutinous rice flour

Notes

Persimmon (very ripe, flesh mashed into a smooth puree), Margarine (or melted vegetable butter), Coconut milk (canned)

Allergens

to inform

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Vegetarian, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 30g, Fat: 10g, Fiber: 1.2g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 90mg, Potassium: 140mg, Calcium: 30mg, Iron: 0.8mg, Magnesium: 15mg

Vitamins

Vitamin A: 160µg, Vitamin C: 6mg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Silicone spatula, Baking tin, Parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn Persimmon Season

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Hawaiian, Japanese-American

Geographic

United States, Hawaii

Various

Aspect

Texture

Chewy, Sticky, Moist, Dense

Flavors

Sweet, Fruity, Coconut

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (in an airtight container,away from direct sunlight), fridge : 5 days (in an airtight container)