Pandan Butter Mochi
Angus Nguyen cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
A pandan- and coconut-scented baked mochi with golden edges and a soft, chewy centre. Tapioca starch gives the centre extra bounce; let it cool so the starches can set before slicing.
- Time
- 1 hour 35 minutes
- Cuisine
- Southeast Asian
Ingredients
- 100 g
- 240 g
- 60 g
- 5 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 825 g before cooking, which is about 90 g per serving.
Steps
Heat the oven to 350°F (180 °C) (175°C (350 °F)). Grease an 8-inch (20 cm) square pan and line it with parchment paper.
In a bowl, whisk together the glutinous rice flour, tapioca starch, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk the eggs, coconut milk, whole milk, melted butter, pandan extract, and optional vanilla extract until smooth. The transcript recommends bringing the ingredients to room temperature so the butter does not re-solidify.
Gradually whisk the wet mixture into the dry ingredients until the batter is smooth and pourable. Strain out any lumps if needed.
Pour the batter into the prepared pan. Tap the pan a few times to release large air bubbles, as described in the video.
Bake at 350°F (180 °C) (175°C (350 °F)) for 40–50 minutes, until the edges are golden and the centre is set rather than liquid. Avoid overbaking so the mochi stays soft and chewy.
Let the mochi cool in the pan for about 5 minutes, then lift it out and cool for at least 30 minutes, until warm and set. Slice into squares to serve.
Notes
The source says the recipe makes 9–12 squares; the transcript cuts it into 9 large pieces. Glutinous rice flour is not regular rice flour and is described as gluten-free. Use full-fat coconut milk for best flavour and texture. The source description says cool completely; the transcript gives a cooling time of at least 30 minutes and a 5-minute in-pan rest.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 281
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 13 g
- Fiber
- 0 g
Where the calories come from
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