Pandan Mochi Recipe

Ingredients

• 150g split mung beans, de-skinned
• 10 pandan leaves
• 200ml coconut milk
• 100g sugar
• 100g young coconut, finely chopped
• 130-150ml pandan juice (from blending pandan leaves with 200ml water)
• pinch of salt
• cooking oil
• 20g glutinous rice flour
• 150g glutinous rice flour
• 15g tapioca starch
• 30g corn starch
• 120g sugar
• 270ml milk
• 10g cooking oil
• pinch of salt

Instructions

1. 1Soak the mung beans in warm water for 3 hours or overnight, then rinse.
2. 2Steam the mung beans for 40 minutes until cooked.
3. 3Blend 10 pandan leaves with 200 ml water to make pandan juice.
4. 4Combine steamed mung beans with sugar, pandan juice, and coconut milk in a pot, and blend until smooth.
5. 5Cook on low to medium heat, stirring constantly.
6. 6Add cooking oil, then coconut and glutinous rice flour.
7. 7Continue cooking until condensed.
8. 8Let the pandan mung bean paste cool and keep in the fridge.
9. 9Mix well glutinous rice flour, tapioca flour, corn starch, sugar, milk, pandan juice and a bit of salt.
10. 10Rest for about 30 minutes for the flour to rise.
11. 11Strain the mixture.
12. 12Steam for 30-40 minutes with higher heat.
13. 13Mix in pandan juice and steam for another 5 minutes. Combine well.
14. 14Keep in freezer for 45mins.
15. 15Coat with powder, then roll the sticky green mochi out with hands.
16. 16Shape mochi and add filling.
17. 17Mold into balls
18. 18Cool for 2 to 3 hours before serving.