Pandan Butter Mochi by @healthyalie

50 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🌿

7

Pandan leaves

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

4 g

Baking powder

🍚

230 g

Glutinous rice flour

🧂

1 g

Salt

  1. Preheat

    Preheat the oven to 175°C / 350°F and line the square baking pan with parchment paper.

  2. Blend
    • pandan leaves
    • canned coconut milk

    Blend the 6 to 7 pandan leaves with 280 ml canned coconut milk until smooth.

  3. Strain
    • pandan leaves
    • canned coconut milk

    Strain the pandan coconut milk through the fine mesh strainer to remove leaf fibers.

  4. Mash
    • banana

    Mash the 80 g banana with a fork until it becomes a smooth puree with no large pieces.

  5. Add
    • banana
    • vegan margarine
    • canned coconut milk

    Add the 50 g melted vegan margarine and strained pandan coconut milk to the mashed banana, then mix until combined.

  6. Add
    • glutinous rice flour
    • coconut sugar
    • Salt

    Add the 230 g glutinous rice flour, 100 g coconut sugar, 4 g baking powder, and 1 g salt to the bowl.

  7. Mix
    • glutinous rice flour
    • coconut sugar

    Mix the batter with the silicone spatula until smooth and no dry flour remains.

  8. Pour
    • banana
    • vegan margarine
    • canned coconut milk

    Pour the batter into the lined baking pan and smooth the surface with the silicone spatula.

  9. Bake

    Bake for 30 minutes at 175°C / 350°F; the center may look underbaked while hot and will firm as it cools.

  10. Cool

    Remove the mochi from the oven and cool it completely in the pan before slicing.

Pandan Butter Mochi by @healthyalie

50 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🌿

7

Pandan leaves

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

4 g

Baking powder

🍚

230 g

Glutinous rice flour

🧂

1 g

Salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C / 350°F and line the square baking pan with parchment paper.

    🍳square baking pan
    📜parchment paper

  2. Step 2/10

    Blend the 6 to 7 pandan leaves with 280 ml canned coconut milk until smooth.

    🌿pandan leaves
    🥥canned coconut milk

  3. Step 3/10

    Strain the pandan coconut milk through the fine mesh strainer to remove leaf fibers.

    🌿pandan leaves
    🥥canned coconut milk
    🧺fine mesh strainer
    🥣mixing bowl

  4. Step 4/10

    Mash the 80 g banana with a fork until it becomes a smooth puree with no large pieces.

    🍌banana
    🥣mixing bowl
    🍴fork

  5. Step 5/10

    Add the 50 g melted vegan margarine and strained pandan coconut milk to the mashed banana, then mix until combined.

    🍌banana
    🥛vegan margarine
    🥥canned coconut milk
    🥣mixing bowl
    🥄silicone spatula

  6. Step 6/10

    Add the 230 g glutinous rice flour, 100 g coconut sugar, 4 g baking powder, and 1 g salt to the bowl.

    🍚glutinous rice flour
    🥥coconut sugar
    🫙baking powder
    🧂salt
    🥣mixing bowl
    ⚖️measuring scale

  7. Step 7/10

    Mix the batter with the silicone spatula until smooth and no dry flour remains.

    🍚glutinous rice flour
    🥥coconut sugar
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄silicone spatula

  8. Step 8/10

    Pour the batter into the lined baking pan and smooth the surface with the silicone spatula.

    🍌banana
    🥛vegan margarine
    🥥canned coconut milk
    🍚glutinous rice flour
    🥥coconut sugar
    🫙baking powder
    🧂salt
    🍳square baking pan
    🥄silicone spatula

  9. Step 9/10

    Bake for 30 minutes at 175°C / 350°F; the center may look underbaked while hot and will firm as it cools.

    🍳square baking pan

  10. Step 10/10

    Remove the mochi from the oven and cool it completely in the pan before slicing.

    🍳square baking pan
    🔪knife

Composition

Ingredients

Types

Fruit, Herbs, Sweeteners, Baking Ingredients, Grains, Flour, Seasonings

Ingredients

Banana, Margarine, Pandan leaves, Coconut milk, Coconut sugar, Baking powder, Glutinous rice flour, Salt

Notes

Banana (or 80g applesauce, or more margarine), Margarine (or vegetable butter, melted), Pandan leaves (6-7 leaves), Coconut milk (canned), Coconut sugar (or other sugar), Salt (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

304 kcal

Macro nutrients

Protein: 3.4g, Carbohydrates: 46.6g, Sugars: 19.1g, Fat: 12.1g, Saturated fat: 8.7g, Fiber: 1.5g

Nutritional Information

Minerals

Potassium: 202mg, Iron: 1.3mg, Magnesium: 27mg, Sodium: 74mg

Vitamins

Vitamin C: 2mg, Vitamin B6: 0.12mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

square baking pan, parchment paper, mixing bowl, fine mesh strainer, fork, silicone spatula, measuring scale, knife

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Dessert, Party, Potluck, Snack time

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Southeast Asian, Filipino, Hawaiian

Geographic

Philippines, Southeast Asia

Various

Aspect

Texture

Chewy, Soft, Sticky, Dense, Tender

Flavors

Sweet, Coconutty, Floral, Earthy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Cool completely before storing), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving for a softer texture), freezer : 2 months (Slice before freezing,Wrap portions tightly,Thaw at room temperature before serving)