This sticky toffee butter mochi is a chewy gluten-free dessert made with dates, coconut milk, and sweet rice flour. Serve warm with caramel sauce and vegan ice cream for a rich, comforting treat.
Ingredients
Sticky Toffee Butter Mochi:
- ½ cup 1 stick vegan butter
- 1 cup brown sugar
- ½ cup white sugar
- 8 oz dates chopped
- 13 fl oz coconut milk
- 1 tsp salt
- 1 Tbsp vanilla
- 2 tsp baking powder
- 16 oz (1 box) Mochiko sweet white rice flour
Caramel Sauce:
- ⅓ cup soy milk
- 1 cup brown sugar
- 4 Tbsp vegan butter
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. In a small pot on low heat, add vegan butter, brown sugar, white sugar, dates, coconut milk, salt, and vanilla. Continue to stir until the butter and sugars have melted, then use an immersion blender to make the mixture smooth, without clumps of dates. If you do not have an immersion blender, cool slightly then blend in a regular blender, or mash with a potato masher to break down the dates.
- Pour the date mixture into a mixing bowl, and fold in the sweet white rice flour and baking powder. Pour into a greased and lined loaf pan and bake for 1 hour.
- While baking, make the caramel sauce. Wipe off the same pot you used for the mochi and add the soy milk, brown sugar, butter, and vanilla on medium heat. Whisk continually for 5 minutes, until the sugar has completely melted.
- Serve the butter mochi with the caramel and vanilla ice cream!