Strawberry Butter Mochi by @healthyalie

45 min

8 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🍓

100 g

Strawberries

🥥

300 ml

Coconut milk

🍬

80 g

Cane sugar

🫙

5 g

Baking powder

🍚

220 g

Glutinous rice flour

🧂

1 g

Salt

  1. Preheat

    Preheat the oven to 175°C / 350°F and line a cake pan with parchment paper.

  2. Blend
    • strawberries
    • canned coconut milk

    Blend the 100 g strawberries with the 280 g canned coconut milk until smooth.

  3. Mash
    • ripe banana

    Mash the 80 g ripe banana with a fork until it forms a smooth purée without lumps.

  4. Add
    • vegan margarine
    • strawberries
    • canned coconut milk

    Add the 50 g melted vegan margarine and the strawberry coconut milk mixture to the mashed banana.

  5. Whisk
    • Margarine
    • Coconut milk

    Whisk the wet mixture until fully combined and smooth.

  6. Combine
    • glutinous rice flour
    • cane sugar
    • Salt

    Combine the 220 g glutinous rice flour, 80 g cane sugar, 5 g baking powder, and 1 g salt in the second bowl.

  7. Pour
    • ripe banana
    • vegan margarine
    • strawberries

    Pour the wet mixture into the dry ingredients and whisk until no dry flour remains.

  8. Pour

    Pour the batter into the lined cake pan and level the surface with a silicone spatula.

  9. Bake

    Bake for 30 minutes at 175°C / 350°F until set around the edges; the center may still look underbaked.

  10. Cool

    Remove the mochi from the oven and let it cool completely in the pan before slicing.

Strawberry Butter Mochi by @healthyalie

45 min

8 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🍓

100 g

Strawberries

🥥

300 ml

Coconut milk

🍬

80 g

Cane sugar

🫙

5 g

Baking powder

🍚

220 g

Glutinous rice flour

🧂

1 g

Salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C / 350°F and line a cake pan with parchment paper.

    🍰cake pan
    📜parchment paper

  2. Step 2/10

    Blend the 100 g strawberries with the 280 g canned coconut milk until smooth.

    🍓strawberries
    🥥canned coconut milk
    🥤blender

  3. Step 3/10

    Mash the 80 g ripe banana with a fork until it forms a smooth purée without lumps.

    🍌ripe banana
    🥣large mixing bowl
    🍴fork

  4. Step 4/10

    Add the 50 g melted vegan margarine and the strawberry coconut milk mixture to the mashed banana.

    🥛vegan margarine
    🍓strawberries
    🥥canned coconut milk
    🍌ripe banana
    🥣large mixing bowl
    🥄whisk

  5. Step 5/10

    Whisk the wet mixture until fully combined and smooth.

    🥣large mixing bowl
    🥄whisk

  6. Step 6/10

    Combine the 220 g glutinous rice flour, 80 g cane sugar, 5 g baking powder, and 1 g salt in the second bowl.

    🍚glutinous rice flour
    🍬cane sugar
    🫙baking powder
    🧂salt
    🥣large mixing bowl
    🥄whisk

  7. Step 7/10

    Pour the wet mixture into the dry ingredients and whisk until no dry flour remains.

    🍌ripe banana
    🥛vegan margarine
    🍓strawberries
    🥥canned coconut milk
    🍬cane sugar
    🫙baking powder
    🍚glutinous rice flour
    🧂salt
    🥣large mixing bowl
    🥄whisk

  8. Step 8/10

    Pour the batter into the lined cake pan and level the surface with a silicone spatula.

    🍰cake pan
    🥄silicone spatula

  9. Step 9/10

    Bake for 30 minutes at 175°C / 350°F until set around the edges; the center may still look underbaked.

    🍰cake pan

  10. Step 10/10

    Remove the mochi from the oven and let it cool completely in the pan before slicing.

    🍰cake pan

Composition

Ingredients

Types

Fruit, Sweeteners, Leavening Agents, Grains and Flours, Seasonings

Ingredients

Banana, Margarine, Strawberries, Coconut milk, Cane sugar, Baking powder, Glutinous rice flour, Salt

Notes

Banana (one small, very ripe), Margarine (or vegetable butter, melted), Coconut milk (canned), Salt (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

245 kcal

Macro nutrients

Protein: 2.4g, Carbohydrates: 42.5g, Sugars: 19.5g, Fat: 8.6g, Saturated fat: 5.2g, Fiber: 1.4g, Sodium: 105mg

Nutritional Information

Minerals

Potassium: 175mg, Iron: 0.8mg, Calcium: 34mg, Sodium: 105mg

Vitamins

Vitamin C: 16mg, Vitamin B6: 0.1mg, Folate: 13µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cake pan, parchment paper, blender, large mixing bowl, fork, whisk, silicone spatula, measuring spoon

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Summer, Picnic, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Hawaiian, Japanese

Geographic

to inform

Various

Aspect

Texture

Chewy, Soft, Dense, Moist, Tender, Fudgy

Flavors

Sweet, Fruity, Strawberry, Coconut, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Let sit at room temperature for 15 min before serving for a softer texture), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw at room temperature before eating)