Pandan Mochi
Pandan mochi is a delicious dessert that is easy to make. Whether enjoyed as a snack or served as a dessert, this pandan mochi is sure to delight.
ESTIMATED COST : $4.70, or $0.39 a slice
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.
Nutrition
Serving: 1 sliceCalories: 186kcalCarbohydrates: 33gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 156mgPotassium: 34mgSugar: 17g
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