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