Have you ever wandered into a café and been captivated by the delightful sight of colorful mochi? That was my experience when I first encountered pandan mochi—a treat so beautifully vibrant and irresistible that I couldn’t help but bring the magic home. These Pandan Glutinous Rice Balls are not just a feast for the eyes; they offer a tantalizing combination of soft, chewy texture and a sweet, nutty peanut filling that will have you reminiscing about your favorite sweet shops in Malaysia.
Perfect for when you want to impress guests or simply indulge in a delightful dessert, this recipe shines for its ease and elegance. With minimal ingredients and straightforward steps, making these mochi at home is a breeze—no culinary prowess needed! The alluring aroma of pandan takes you on a journey, while the crunch of roasted peanuts adds a satisfying twist, making each bite a small celebration. So, let’s roll up our sleeves and discover how easy—and delicious—homemade pandan mochi can be!
Why is Pandan Mochi a Must-Try Dessert?
Uniquely Delicious: This pandan mochi combines a delectable sweetness with a nutty peanut filling, creating an irresistible treat that delights the senses.
Simple to Make: With just a few ingredients and easy-to-follow steps, you’ll whip up this Malaysian favorite in no time!
Vibrant Presentation: The stunning green hue from pandan juice makes it a showstopper at any gathering, captivating your guests before they even take a bite.
Gluten-Free Goodness: Suitable for gluten-sensitive friends or family, ensuring everyone can enjoy a slice of this culinary charm.
Versatile Fillings: Feel free to swap out the peanut filling for red bean paste or even chocolate for a fun twist—there’s endless creativity with this recipe!
Indulge in the delightful world of mochi with this easy recipe for pandan mochi.
Pandan Mochi Ingredients
• A delightful fusion of simplicity and flavor awaits!
For the Mochi Skin
- Glutinous Rice Flour – Provides the chewy texture essential for authentic mochi.
- Caster Sugar – Adds just the right amount of sweetness; can swap with coconut sugar for a deeper flavor.
- Pandan Juice – Infuses the mochi with a fragrant aroma; using water works in a pinch but won’t give that distinct pandan essence.
- Rice Flour – Prevents sticking during preparation; essential for a smooth rolling process.
For the Peanut Filling
- Raw Unshelled Peanuts – The star ingredient that gives a satisfying crunch and nutty flavor.
- Brown Sugar – Sweetens the filling perfectly; feel free to use palm sugar for a more authentic taste.
- Toasted Sesame Seeds – Adds an optional nutty depth that elevates the filling experience.
- Sea Salt – A pinch enhances all the sweet and nutty flavors beautifully.
Get ready to create your very own pandan mochi and enjoy the delightful blend of chewy and crunchy textures!
How to Make Pandan Mochi
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Prep the Rice Flour: Preheat your oven to 150°C (300°F). Spread 100g of rice flour onto a baking tray and bake for 20 minutes. Let it cool completely before using it to prevent clumping.
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Make Skin Mixture: In a mixing bowl, combine 200g of glutinous rice flour, 50g of caster sugar, and 150ml of pandan juice. Stir until the mixture is smooth; then transfer to a steamer. Steam for 1 hour until it’s fully cooked and has a lovely, elastic consistency.
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Cool the Mochi Dough: Once steamed, give the mochi dough a gentle stir to eliminate lumps. Let it cool completely—overnight is ideal—to ensure it’s easier to work with later.
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Prepare the Peanut Filling: In an air fryer or oven, roast raw unshelled peanuts at 130°C (266°F) for 10-20 minutes until fragrant. Cool, remove the skins, and chop coarsely. Mix these with 50g of brown sugar, a sprinkle of toasted sesame seeds, and a pinch of sea salt until combined. Form into 20 small balls.
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Wrap the Mochi: Dust your work surface with the cooled rice flour. Divide the mochi dough into 20 pieces, flatten each into a round disc, and place one peanut ball in the center. Surround that ball with the edges of the mochi and gently seal to form a smooth ball.
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Serve: Roll each completed mochi in a bit of rice flour to prevent sticking and enjoy fresh!
Optional: Consider drizzling with melted chocolate or sprinkling with shredded coconut for added flair.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Pandan Mochi are perfect for busy home cooks looking to save time! You can prepare the mochi dough and the peanut filling up to 24 hours in advance. After making the dough, let it cool completely, then wrap it tightly in plastic wrap to keep it fresh. For the peanut filling, store the formed balls in an airtight container in the refrigerator. When you’re ready to serve, simply shape the mochi around the filling, seal them well, and dust with a bit of cooked rice flour to prevent sticking. Your Pandan Mochi will be just as delicious and ready to impress at a moment’s notice!
Expert Tips for Pandan Mochi
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Cool Before Wrapping: Allow the mochi dough to cool completely. This prevents it from tearing, ensuring a beautiful finish.
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Watch the Peanuts: Roasting peanuts requires attention; they can burn quickly. Stir or check them frequently to achieve the perfect golden-brown crust.
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Adjust Pandan Juice: If using pandan extract, keep in mind a little goes a long way. Start small to avoid overpowering the natural flavors of your Pandan Mochi.
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Dusting Flour: Always use cooled rice flour for dusting when wrapping. It helps prevent sticking and ensures smoother handling during preparation.
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Fillings Variety: Get creative with fillings! Try swapping peanuts for red bean paste or even a chocolate center for a delightful twist on the traditional mochi.
What to Serve with Pandan Mochi?
Elevate your homemade pandan mochi experience with delicious accompaniments that enhance this delightful treat.
- Fresh Mango Slices: The sweetness of ripe mangoes beautifully contrasts the nuttiness of the mochi, adding a refreshing twist.
- Coconut Cream Drizzle: Pouring a light coconut cream over the mochi enhances its tropical flavor, making each bite a creamy delight.
- Jasmine Tea: This fragrant tea provides a soothing palate cleanser, allowing the mochi’s unique flavors to shine through with every sip.
- Sliced Strawberries: The tartness of strawberries complements the sweetness of the mochi, creating a vibrant and colorful plate.
- Matcha Powder: Sprinkling a touch of matcha provides a slight bitterness that balances the dessert’s sweetness while adding a beautiful green hue.
- Sesame Cookies: Adding crunchy sesame cookies on the side offers a delightful texture contrast, enhancing the overall dessert experience.
- Thai Iced Tea: The bold flavors of this tea make for an exciting pairing, providing a sweet and creamy element that goes hand-in-hand with your mochi.
- Coconut Gelatin Dessert: Serve with a light coconut jelly for a playful textural contrast and additional creamy coconut flavors that tie the meal together beautifully.
Pandan Mochi Variations
Feel free to mix things up with these fun twists that will make your pandan mochi adventure even more delightful!
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Red Bean Filling: Swap out the peanut filling for smooth red bean paste for a traditional treat that’s sweet and creamy.
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Matcha Flavor: Incorporate matcha powder into your mochi skin for a vibrant green hue and a lovely earthy taste. It’s a beautiful fusion!
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Almond Flour: Use part almond flour instead of some glutinous rice flour. This adds a light nuttiness, creating a new layer of flavor.
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Coconut Shreds: Mix in shredded coconut into the filling or sprinkle on top for added texture and tropical flair that brightens up each bite.
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Choco-Mochi: You can replace half of the sugar with cocoa powder in the dough for a chocolatey version, and use chocolate filling for a sweet surprise.
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Spice It Up: For a kick, add a pinch of chili powder to the peanut filling. It balances the sweetness with a touch of heat that will excite adventurous taste buds!
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Fruit Purees: Blend ripe mango or strawberry puree into the skin for vibrant colors and fruity notes—perfect for summer gatherings!
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Sesame Oil: Try adding a few drops of sesame oil to the filling for a toasted aroma that enhances the nutty flavor profile.
Storage Tips for Pandan Mochi
Room Temperature: Store your Pandan Mochi in a cool, dry place for up to 1-2 days. This helps maintain its delightful chewiness without the risk of refrigeration.
Fridge: Avoid refrigerating mochi as it may become firm and lose its appealing texture. If necessary, consume it within a day to enjoy the best tasting experience.
Freezer: For longer storage, freeze the mochi in an airtight container, where it can last up to one month. Allow to thaw at room temperature for a few hours before serving to regain its original texture.
Reheating: If preferred warm, steam the mochi for a few minutes until heated through or microwave briefly, but be careful not to overheat, as it may toughen.
Pandan Mochi Recipe FAQs
How do I select good pandan leaves for pandan juice?
Absolutely! When choosing pandan leaves, look for vibrant green leaves that are fresh and firm. Avoid any with yellowing or dark spots. The leaves should have a fragrant aroma, indicating their freshness. If fresh pandan leaves are unavailable, you can also find ready-made pandan juice or extract in Asian grocery stores.
How should I store my pandan mochi?
To maintain optimal freshness, store your pandan mochi in a cool, dry place for up to 1-2 days. It’s best not to refrigerate, as the chilled environment can make the mochi firm and harder to enjoy. Just keep it under a clean cloth at room temperature, and you’ll preserve that delightful chewiness!
Can I freeze pandan mochi?
Definitely! For longer storage, you can freeze your pandan mochi in an airtight container for up to one month. To freeze, layer the mochi between sheets of parchment paper to prevent sticking. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours. If you’d like them warm, steam for a couple of minutes or microwave briefly.
What should I do if the mochi is too sticky during preparation?
Very! If you find that the mochi dough is too sticky, don’t worry. Dust your hands and working surface with the prepared rice flour as you handle the dough. You can also add a little more rice flour to the mixture (just a tablespoon or so at a time) until it reaches a workable consistency. Remember, a little patience goes a long way!
Is pandan mochi safe for those with nut allergies?
Certainly! To make pandan mochi nut-free, simply swap out the peanut filling for something like red bean paste or sweetened coconut. Always check the ingredients to ensure they are safe for anyone with allergies, and consider making a separate batch free from any allergens.
Can I use different types of sugar in the recipe?
Of course! You can substitute caster sugar with coconut sugar for a deeper flavor. If you prefer a lower glycemic index option, using natural sweeteners like agave syrup can work as well, but remember to adjust the liquid content in the dough accordingly. Just remember to keep an eye on the sweetness level to ensure your pandan mochi turns out delicious!
Delicious Pandan Mochi: Easy Recipe for a Sweet Adventure
Ingredients
Equipment
Method
- Preheat your oven to 150°C (300°F). Spread 100g of rice flour onto a baking tray and bake for 20 minutes. Let it cool completely.
- In a mixing bowl, combine 200g of glutinous rice flour, 50g of caster sugar, and 150ml of pandan juice. Stir until smooth, then steam for 1 hour.
- Once steamed, gently stir the mochi dough to eliminate lumps and let it cool completely—overnight is ideal.
- Roast the raw peanuts at 130°C (266°F) for 10-20 minutes until fragrant. Cool, remove skins, and chop. Mix with 50g brown sugar, toasted sesame seeds, and sea salt. Form into 20 small balls.
- Dust your work surface with cooled rice flour. Divide the mochi dough, flatten each piece, place a peanut ball in the center, and seal into a smooth ball.
- Roll each completed mochi in rice flour to prevent sticking and enjoy fresh!