This Real Deal Pandan Butter Mochi is made with grass fed butter and freeze dried pandan leaves.  It can’t get any better than that.

Pandan Butter Mochi

Pandan Butter Mochi

So I bought this new pandan powder and the first thing I wanted to make was a Real Deal Pandan Butter Mochi. What I love about this powder is that it’s 100% pandan leaves that has been freeze dried.  When I say real deal… it’s the real deal.  The taste of pandan is very subtle, so most of the time an extract is used to bring it out more, but then you get this strange fluorescent lime green color around the edges.  The fact that it’s powder makes it much more versatile too.  Anyway back to the Pandan Butter Mochi.

We had guests coming over and they don’t have the same life style I do, so I decided it was a perfect time to make some so that my husband is not stuck eating all of them.   Also I had this beautiful jar of pandan butterfly pea Kaya jam.  It was just great timing to use both.

Pandan Butter Mochi

How to Make Pandan Butter Mochi

First mix all the dry ingredients in a large bowl.  That would be one box of rice flour, 1/2 cup of powdered sugar and 2 heaping tablespoons of pandan powder.

Pandan Butter Mochi

Then heat up a can of coconut milk and 1 cup butter with some fresh pandan leaves (optional) until the coconut milk is fragrant.  About 10 minutes or so.

Pandan Butter Mochi

Place in a different large bowl and add in a cup of milk.  I used almond milk, but you can use any kind.  Add in 3 eggs to the mixture and then mix into the dry ingredients.

Once it’s all nice and smooth pour into a 9×13 pan.  At this stage I start dotting the batter with the Kaya jam.  I realize this is a step only I can do, due to the availability of this jam.  So this step can be totally omitted.

Pandan Butter Mochi

Bake in a 350 degree oven for 50 minutes.  The top will be crusty after it’s baked.  Let it sit out and get to room temperature and it will start to soften again.

Pandan Butter Mochi

It’s best to bake it the day before you are serving so that it has that nice bite to it where it’s still soft, but not mushy.

Pandan Butter Mochi
Pandan Butter Mochi
Pandan Butter Mochi

Real Deal Pandan Butter Mochi

This Real Deal Pandan Butter Mochi is made with grass fed butter and freeze dried pandan leaves. It can’t get any better than that.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Filipino, Gluten Free, Japanese
Servings: 16 Slices


  • 16 oz Sweet Sticky Rice Flour
  • 2 Tablespoons Pandan Powder
  • 1 Cup Sugar
  • 1 Can Full Fat Coconut Milk
  • 1 Cup Almond Milk (sub any milk)
  • 3 Eggs
  • 1 Cup Butter, Melted and Cooled


  • Pre-heat oven to 350 deg and line and spray a 9×13 cake tin and set aside.
  • Mix all the dry ingredients into a bowl and set aside.
  • In a large bowl mix the butter, coconut milk, almond milk and 3 eggs until fully incorporated. 
  • Slowly mix in the rice flour. Add in half a cup at a time and whisking well in between so that there are no lumps.
  • Pour the batter in the cake tin and smooth out the top.
  • Bake for 50 minutes and let rest in the pan until it’s at room temperature.
  • To serve take out from pan and cut into squares with a clean warm knife.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

For a healthier version of this butter mochi you can try my Black Sesame Butter Mochi recipe.