Indulge your taste buds in the delicious fusion of flavors with pandan mochi.
This easy to make treat combines the essence of pandan, a fragrant tropical plant often referred to as the "vanilla of the East," with the rich, velvety goodness of butter mochi.
Pandan mochi is an easy to make dessert that can be made in advance.
This makes it perfect if you are after a simple dessert recipe for those dinner parties, special occasions like Christmas, or even for a potluck.
Jump to:
Pandan mochi is a harmonious blend of traditional and modern flavors.
This dessert offers a chewy and slightly gooey texture that melts in your mouth, delivering an enchanting experience with every bite.
The vibrant green hue of the pandan gives a vibrant green to the mochi, while the buttery undertones create a balance of sweet and savory.
Whether enjoyed as a snack or served as a dessert, this pandan mochi is sure to delight.
What is Mochi?
Mochi is a Japanese rice cake made from glutinous rice flour (mochiko flour), known for its chewy texture. The rice is steamed and pounded into a smooth, elastic dough.
Mochi comes in various shapes, often filled with sweet fillings like red bean paste or ice cream.
More Mochi Recipes
Looking for other delicious and easy mochi recipes to enjoy? Then you might like to try chocolate mochi, ube butter mochi, Nutella mochi, dairy free chocolate chip muffins, potato mochi, mochi pancakes, biscoff baked mochi donuts, mochi bread, mochi cookies, or even mango mochi.
Why You'll Love This Recipe
- Pandan butter mochi offers a delightful fusion of traditional mochi with the exotic taste of pandan. Pandan's sweet, nutty, and fragrant notes take the mochi to a whole new level.
- This pandan mochi is easy to make. This makes it great if you are after an easy dessert for yourself after dinner, for morning tea or afternoon tea parties, or even special occasions. You could even serve this mochi as Halloween, St Patrick's Day celebrations, or Christmas.
- This recipe is budget friendly.
- Pandan mochi is gluten free.
Cost To Make
Estimated cost = $4.70, or $0.39 a slice
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Eggs: Lightly whisked
- Coconut Milk: Room temperature.
- Milk: Room Temperature.
- Pandan Essence
- Mochiko Flour: Also known as glutinous rice flour or sweet rice flour.
- Butter: Melted
- Granulated Sugar
- Baking Powder
- Salt
Instructions
Step One: Preheat oven to 180°C (356°F) and grease and line a baking tin sized 23.5 cm (9.25 inches) x 17 cm (6.69 inches) with parchment paper.
Step Two: Combine eggs, milk, coconut milk, vanilla extract, pandan essence, and melted butter in a medium mixing bowl. Mix until well combined.
Step Three: Using a separate larger mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Stir to combine.
Step Four: Gradually add the wet ingredients from step 2 to the dry ingredients from step 3. Combine all the ingredients until there are no lumps.
Step Five: Pour the mixture into the prepared baking tin. Gently tap the pan on your workspace to release any air bubbles.
Then place in the preheated oven and bake for 55 to 60 minutes or until the top is golden brown in color.
If you poke a fork or skewer in the middle of the mochi, it should come out clean. If you find your mochi is not cooked but the top is becoming too brown, loosely cover it with a sheet of alfoil.
Step Six: Remove from the oven and allow to cool completely in the tin. Then slice into pieces. To make 12 pieces, cut your butter mochi into pieces sized 8cm (3.15 inches) x 5cm (1.97 inches).
Tips for Success
- Mix the wet and dry ingredients thoroughly: To avoid lumps, blend the wet and dry ingredients until the batter is smooth and well combined.
- Adjust sweetness to taste: Pandan butter mochi can be made to suit individual preferences. Taste the batter and adjust the sweetness by adding more or less sugar to your liking.
Substitutions / Variations
- Add diced fresh mango, pineapple, or even banana slices to the batter before baking for a burst of fruity goodness.
- Nutty texture: Consider sprinkling shredded coconut or crushed toasted almonds on top of the batter before baking, giving the mochi an extra crunch.
- Chocolate drizzle: For a decadent twist, drizzle melted chocolate over the cooled mochi. You could use milk chocolate, dark chocolate, or even white chocolate.
Serving Suggestions
While this pandan mochi is great to enjoy on it's own, you might like to:
- Serve with a scoop of vanilla ice cream to enjoy ice cream mochi.
- Enjoy with a cup of tea or coffee.
- Toast leftover mochi slices in a pan with a little butter until slightly crisp on the outside. This brings out a delightful toasted aroma and adds an extra layer of texture to the mochi.
Storage
Store this pandan butter mochi in an air tight contain in the fridge for up to 7 days.
Pandan mochi can also be frozen for 2 to 3 months. When you want to defrost the mochi, allow it to come to room temperature naturally.
FAQ
Coconut pandan mochi is a variation of the classic mochi recipe. It includes coconut milk in the preparation, adding a rich coconut flavor that complements the pandan's tropical notes, creating a doubly delightful experience.
Mochi can be a healthier dessert option compared to many other sugary treats.
It is gluten-free, making it suitable for those with gluten sensitivities, and when consumed in moderation, it can be a part of a balanced diet.
Pandan mochi has a unique flavor profile with sweet, nutty, and fragrant notes.
The pandan extract infuses the mochi with a tropical taste, adding to the traditional chewy rice cake to a delightful and exotic treat.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Pandan Mochi
Ingredients
- 2 eggs lightly whisked
- 180 ml (180 grams, 6.35 ounces) coconut milk room temperature
- 1 cup milk room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon pandan essence
- 60 grams (2.12 ounces) butter melted
- 225 grams (7.94 ounces) mochiko flour (glutinous rice flour or sweet rice flour)
- 1 cup (195 grams, 6.88 ounces) granulated sugar
- ½ tablespoon baking powder levelled
- ¼ teaspoon salt
Instructions
- Preheat oven to 180°C (356°F) and grease and line a baking tin sized 23.5 cm (9.25 inches) x 17 cm (6.69 inches) with parchment paper.
- Combine eggs, milk, coconut milk, vanilla extract, pandan essence, and melted butter in a medium mixing bowl. Mix until well combined.
- Using a separate larger mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Stir to combine.
- Gradually add the wet ingredients from step 2 to the dry ingredients from step 3. Combine all the ingredients until there are no lumps.
- Pour the mixture into the prepared baking tin. Gently tap the pan on your workspace to release any air bubbles. Then place in the preheated oven and bake for 55 to 60 minutes or until the top is golden brown in color. (see note 1).
- Remove from the oven and allow to cool completely in the tin. Then slice into pieces. To make 12 pieces, cut your butter mochi into pieces sized 8cm (3.15 inches) x 5cm (1.97 inches).
Notes
- If you poke a fork or skewer in the middle of the mochi, it should come out clean. If you find your mochi is not cooked but the top is becoming too brown, loosely cover it with a sheet of alfoil.
Lola says
I made this for my son's birthday and he was so happy. His favorite color is green and he loves mochi too. So this just worked out perfectly.
Emily says
Glad to hear it!
Nichelle says
Is it really 1/2 TBSP of baking powder? Seems like a lot?
Emily says
Yes, use 1/2 tablespoon (levelled) of baking powder.
Lisa says
OMG! These were so good!!!
Kayla says
If i skip the egg will it still bind properly?
Emily says
Hi Kayla,
I have never made it without the egg so I'm not sure. However, if you were to skip the egg you would need to substitute it with something else. Look into possibly using flax egg (this is a common substitute for eggs in baking).
Aileen says
Hi,
Is it okay if I just use all coconut milk in place of regular milk for this recipe since I’m lactose intolerant?
Emily says
Hi Aileen,
I have never made it with all coconut milk, but I don't see why it wouldn't work. However, it would most likely turn out quite rich.
A better option might be substituting regular milk for a non-dairy alternative such as unsweetened almond milk or unsweetened soy milk.