Pandan Butter Mochi
Butter Mochi is a Hawaiian sweet snack/dessert, full of tropical flavors that you cannot resist.Butter mochi is the Hawaiian version of the Japanese sweet rice cake/mochi. This is a quick recipe with rice flour,coconut and butter. I added pandan paste and pistachios for extra flavor and color. The rice flour used in this recipe is Mochiko/sweet rice flour which you can find in any Asian grocery stores. In this recipe along with Mochiko I added organic coconut flour which is optional. Butter mochi has a rich, chewy and buttery texture. Try this,you will surely love it.
Mochiko/Rice flour- 2 cups
Coconut flour- 1 1/2 cup
(above two combined or one box of mochiko- 16 oz)
Baking powder- 2 tsp
Sugar- 2 cups
Butter- 1 stick
Milk- 2 cups
Coconut milk- 1 can/400 ml
Vanilla essence- 1 tsp
Pandan flavor paste- a few drops
Pistachios chopped- 3 tbs
Pre heat oven to 350 degree F.
In a large mixing bowl add melted butter and sugar and mix well.
egg and gently whisk till light and fluffy.
Mix pandan paste and vanilla essence and dump the rest of the ingredients along with milk and coconut milk. Mix to form a smooth batter.
Pour this into
a 9 x 13 inch cake pan. Bake in 350 degree Fahrenheit for one hour. Allow to cool in pan. When it cools down completely cut into slices and serve.
Do you like Pandan Flavor? Check these recipes from my blog
Hope you will all enjoy!