Pandan Mochi
A little while back, I made butter mochi, and knew that I had to make a pandan version. This aromatic and coconut-y version could be an easier version of khao pard. If you know khao pard, you would know that making it is like having an arm day at the gym even if you have a friend to help. Technically, this is made out of sticky rice (khao) flour and is served cut (pard). So, calling it baked khao pard is not exactly off base, is it? 😉
Well, this is literally a mix it in a bowl and bake it. The baking and cooling time may be long as well, but they are inactive time and you can do this while you prepare other things. A couple of weeks ago, I blended pandan leaves and prepared the pandan juice on the night before. The morning of, I mixed all the ingredients and baked it while I prepared everything for the event that I was attending that day. I was a little short on cooling time, but turned the mochi onto my large cooling rack and stuck the whole thing in the fridge.
Notes:
• Glutinous rice flour – as mentioned when I made butter mochi, you have to use the sticky rice flour. Any brand would work, I prefer the Erawan brand for this dessert as it yields that smoother texture.
• Pandan – use fresh or frozen pandan. Fresh is best. You can use extracts and pastes, but they will not taste quite the same (or as good).
• Coconut – you can toss coconut flakes on top before or after baking to make it even more like khao pard which is served tossed in shredded coconut after cutting.
• Short on time – stick the mochi in the fridge to help cool faster before cutting and serving.
Pandan Mochi
Yields: 24 squares
Time:1 hour
16 oz. (454g) sweet rice flour/ glutinous rice flour
1 cup (100g) sugar
1 ½ teaspoon baking powder
½ salt
1 can (400 ml) unsweetened coconut milk
1 ¾ cup pandan juice (8-10 pandan leaves blended with water and strained)
4 eggs
½ cup coconut flakes/shredded coconut for topping (optional)
• Preheat oven to 350°F.
• In a large bowl, add glutinous rice flour, sugar, baking powder, and salt. Mix well.
• To the bowl, add coconut milk, pandan juice and eggs.
• Whisk really well until you have a smooth batter.
• Pour batter into a parchment lined 9×13 baking pan (ungreased). Top which coconut flakes or shredded coconut if using (or you can also save the coconut for after it’s baked and toss in on top).
• Bake for 55-60 minutes until it’s evenly golden brown on the edges and center has set.
• Let cool completely. This may take an hour or two.
• Cut and serve. Enjoy!
