Pastries

Thai Coconut Pandan Mochi

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Thai Coconut Pandan Mochi
Delicate Thai Coconut Pandan Mochi with a vibrant green hue and chewy texture.

Indulge your senses with our Thai Coconut Pandan Mochi—a tantalizing blend of East meets Southeast Asia. This delectable pastry marries the classic chewiness of Japanese mochi with aromatic Thai ingredients like pandan and creamy coconut milk. The vibrant green hue from natural pandan leaves makes it not just a treat for your taste buds but also a feast for your eyes.

“The essence of Thailand in every bite—where tradition meets innovation.”

Highlights

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 12 pieces
  • Calories: 180kcal

Ingredients

  • For the Mochi Dough:

  • 1 cup glutinous rice flour

  • 1/4 teaspoon salt

  • 2 tablespoons sugar

  • 3/4 cup coconut milk

  • 1 tablespoon pandan paste (or extract)

  • For the Filling:

  • 1 can (13.5 oz) coconut cream, chilled overnight

  • 1/4 cup granulated sugar

Instructions

  1. Prepare the Coconut Cream: Open the chilled can of coconut cream and scoop out the solidified top layer into a mixing bowl.

  2. Make the Filling: Beat the coconut cream with sugar until smooth and creamy. Refrigerate until ready to use.

  3. Mix Mochi Dough Ingredients: In a medium bowl, combine glutinous rice flour, salt, and sugar. Add in the coconut milk and pandan paste, mixing until smooth.

  4. Cook the Mochi Dough: Transfer the mixture into a microwave-safe dish. Microwave on high for 2 minutes. Stir well, then continue microwaving in 30-second intervals, stirring between each, until fully cooked and the dough pulls away from the sides of the bowl.

  5. Prepare Work Surface: Dust your work surface with potato starch to prevent sticking.

  6. Roll Out Dough: Once cooled enough to handle, place the mochi dough on the prepared surface. Dust lightly with more starch and roll out into a thin rectangle about 1/4 inch thick.

  7. Assemble Mochi Pieces: Cut the rolled dough into squares or rectangles. Place a small dollop of coconut cream filling in the center of each piece, then fold it over to form a half-moon shape.

  8. Seal and Dust: Press edges together firmly to seal, ensuring no filling escapes. Lightly dust with additional potato starch to prevent sticking.

  9. Chill Mochi: Place assembled mochi pieces on a tray lined with parchment paper, cover loosely, and chill for at least 30 minutes before serving.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 piece
  • Calories: 180kcal
  • Carbohydrates: 23g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 20mg
  • Fiber: 1g
  • Sugar: 8g

Serve these Thai Coconut Pandan Mochi as a sweet ending to any meal or enjoy them as a refreshing snack. Their chewy texture and rich coconut filling make them irresistible, while the subtle pandan flavor adds an exotic twist. Perfect for celebrations or simply treating yourself, this pastry is sure to be a delightful experience.

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