Pandan Coconut Mochi Cookies

Pandan Coconut Mochi Cookies recipe

Fan of pandan and mochi? You should definitely try this then! It can be quite addictive!  Thanks to a friend of ours who introduced us this youtube video by John and Malie, we got to try out their recipe, and discovered these amazing mochi cookies! Strange but amazing combo! We added the juice from real leaves for the recipe, as we love a good real strong flavour of pandan and we also adjusted the quantity for the mochi to ensure every piece has got a huge amount of mochi to bite into! Took us a few tries to get the portions right, and does take practice to roll up these amazing cookies. FYI, if you want to do this properly, use a kitchen scale!

Here we go! First, prepare the cookie dough. In a large bowl, combine and mix softened salted butter and brown sugar. Add egg and mix, then pour and mix in pandan juice and extract. To prepare the pandan juice, roughly chop the pandan leaves and blend them in a processor for about 5~8 minutes. Place processed leaves in a cheesecloth and squeeze hard. Sieve through the juice once more to get rid of any leaf bits.

Sieve and add in flour and baking powder into the mixture. Slowly fold and mix until dough forms. Cover and place in refrigerator for at least 30 mins.

Next, prepare the mochi. In a bowl (that can withstand steaming), combine glutinous rice flour, cornflour and white sugar. Gently whisk and mix them together, then pour in coconut milk and mix well until smooth with no lumps. Cover with cling wrap and poke a few holes through cling wrap with a tooth pick, then place in steamer and let it steam for 30 minutes. Once mochi mixture is steamed, pour in the vegetable oil immediately and mix. Cover with cling wrap again and let it cool for 10 minutes. Put on gloves and begin kneading and stretching the mochi. Beware it may still be hot!

Finally, time to prepare and roll up the cookie mochi! Using gloves, roll up balls of mochi each weighing 15 grams and place them on baking paper. Using new gloves, roll up balls of cookie dough each weighing 20 grams and place on on a separate tray of baking paper. Preheat oven to 180 degrees, and line baking tray with baking paper. How to combine dough and mochi? One by one, flatten each cookie dough on your hand palm and place a piece of mochi ball in the centre of it. Gently push mochi ball so that the cookie dough is ‘cupping’ it, and slowly pinch the sides of dough together. Once mochi is enclosed, roll it a few times to make a nice ball, then place on baking paper on baking tray, and then slightly flatten them using your first two fingers. Work quickly! If dough is too sticky, chill it longer OR using a damp spoon and work directly on the baking tray

Get ready to bake! Bake them in oven for 12 minutes. Let them cool on a rack for 10 minutes and dig in! To store, you can refrigerate (up to 2 days) OR freeze them (up to 1 month). To reheat, heat in oven at 180 degrees for around 5 minutes.

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