![]() ![]() Mochiko has a tendency to clump together once added to liquid, so make sure you whisk constantly until smooth, or use a sieve to smooth out the clumps. That being said, if you’re in a pinch and you only have lite coconut milk, reduce the amount by 2 tbsp and add 2 tbsp of coconut oil.Full-Fat Coconut milk ⟶ Do not replace with other milks or lite coconut milk! You need all the fat to create a rich mochi cake.I don’t recommend using other types of sweet/glutinous rice flour as they likely won’t be as chewy as mochiko. ![]() I haven’t tried flax eggs but that would probably work as well. Applesauce ⟶ Blended silken/soft tofu, sweet potato puree, or pumpkin puree also work.Sometimes I do half sugar and half monkfruit. Sugar Free: In my opinion, monkfruit* is the best tasting sugar alternative, but of course it doesn’t taste 100% like sugar.Sugar ⟶ Granulated white sugar is best for neutral flavor, but you can use coconut sugar if you like the flavor of it.This vegan mochi cake is decadent without being overly rich or sweet, but remember mochi is filling so try not to eat too many slices at once □ Key Ingredients And to my surprise it turned out deliciously rich and chewy just like I remember! No butter or even vegan butter needed. Chewy, sweet, rich, and so addicting! Obviously regular butter mochi isn’t vegan, so naturally I had to make my own version without butter, eggs, or milk. My mom made butter mochi a lot when I was growing up and it was one of my favorite desserts that she would make.
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