Pandan Coconut Mochi Cookies

Pandan Coconut Mochi Cookies Blog

🍽 Serves:
21 cookies

🕑 Cooking Time:
12 minutes

⌛ Prep Time:
1 hour

The Ingredients List

Cookie dough

  • 100 grams Salted Butter (softened at room temperature)
  • 100 grams Brown Sugar
  • 1 large Egg
  • 20 grams freshly squeezed Pandan Juice (~ 10-15 leaves)
  • 1/4 teaspoon Green Pandan Extract
  • 180 grams All purpose Flour
  • 1/2 teaspoon Baking powder

Mochi

  • 87 grams Glutinous Rice Flour
  • 25 grams Cornflour
  • 50 grams White Sugar
  • 175 grams Coconut Milk
  • 19 grams Vegetable Oil

The Method

Prepare cookie dough:

  1. In a large bowl, combine and mix softened salted butter and brown sugar
  2. Add egg and mix
  3. 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).
  4. Sieve and add in flour and baking powder into the mixture. Slowly fold and mix until dough forms
  5. Cover and place in refrigerator for at least 30 mins.

Prepare Mochi

  1. In a bowl (that can withstand steaming), combine glutinous rice flour, cornflour and white sugar. Gently whisk and mix them together
  2. Pour in coconut milk and mix well until smooth with no lumps
  3. 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
  4. 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
  5. Put on gloves and begin kneading and stretching the mochi. Beware it may still be hot

The Method

Prepare Cookie Mochi:

  1. Using gloves, roll up balls of mochi each weighing 15 grams and place them on baking paper
  2. Using new gloves, roll up balls of cookie dough each weighing 20 grams and place on on a separate tray of baking paper
  3. Preheat oven to 180 degrees, and line baking tray with baking paper
  4. Combine cookie 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. Tip: work quickly! If dough is too sticky, chill it longer OR using a damp spoon and work directly on the baking tray
  5. Bake in oven for 12 minutes
  6. Let them cool on a rack for 10 minutes and dig in!
  7. 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.