Pandan Mochi
This pandan mochi is a chewy, fragrant treat made with glutinous rice flour and fresh pandan juice, paired with the richness of coconut milk. Perfect for dessert or as a unique snack.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9x13-inch baking dish
- Parchment paper
- Blender for making pandan juice
- Fine-mesh strainer
- Knife for cutting mochi squares
Ingredients
- 16 oz glutinous rice flour also known as sweet rice flour or mochi flour
- 1 cup sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 400 ml unsweetened coconut milk
- 1.75 cups pandan juice made from 8-10 fresh pandan leaves
- 4 large eggs
- 0.5 cup coconut flakes optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a blender, blend 8-10 fresh pandan leaves with 2 cups of water. Strain the mixture through a fine-mesh strainer to extract 1¾ cups of pandan juice.
- In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, pandan juice, and eggs. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms.
- Pour the batter into the prepared baking pan. Smooth the top with a spatula if needed.
- Bake for 55-60 minutes, or until the mochi is set and lightly golden around the edges.
- Allow the mochi to cool completely in the pan. Sprinkle with coconut flakes, if desired, before slicing into squares.
- Serve and enjoy! Store leftover mochi in an airtight container at room temperature for up to 2 days.
Notes
- Customization: Add a few drops of green food coloring for a more vibrant hue if desired.
- Storage: For longer storage, refrigerate the mochi for up to a week and warm slightly before serving.
- Serving Suggestion: Enjoy with a side of tea or coffee for a delightful snack.