Be your own mochi master with Connie Cao's outstandingly easy six-ingredient pandan mochi recipe.

“My sister and I love pandan and are always experimenting with ways to include it in desserts. We come back to this pandan mochi recipe again and again because it’s so easy to make,” says Connie Cao. “If you have leftovers, then store them in an airtight container in the fridge; reheat briefly in the microwave to bring them back to a soft, sticky texture. If you want to make this recipe but don’t have pandan leaves, then you can use one teaspoon of pandan essence (available from Asian grocers) and 180ml of water instead. 

Ingredients:

Makes approximately 30 balls

80g of pandan leaves (about 15–20 leaves)
¾ cup (180 ml) water 
⅓ cup (80 g) coconut cream 
2 cups (280 g) glutinous rice flour 
80 g (3 oz) sugar 
1½ cups (110 g) shredded or desiccated coconut, for coating 

Method:

  1. Wash the pandan leaves, and chop them into 2–3 centimetre (¾–1 inch) pieces.

  2. Blitz the chopped pandan and the water in a blender.

  3. Strain the liquid into a measuring jug using cheesecloth or a nut milk bag.

  4. Pour ¾ cup (180 millilitres) of the strained liquid into a large mixing bowl.

  5. Add the coconut cream, glutinous rice flour, and sugar. Mix until it forms a soft dough.

  6. If the dough is too sticky to handle, mix in a little extra glutinous rice flour.

  7. Using a spoon, scoop out approximately 2 teaspoons’ worth of dough. Roll it into a bite-sized ball and place it on a plate.

  8. Repeat with the remaining dough, ensuring the mochi balls don’t touch so they don’t stick together. Dust your hands with extra glutinous rice flour if needed.

  9. Bring a large saucepan of water to a boil. Drop the mochi balls in one at a time, stirring to prevent sticking. (You may need to cook them in batches depending on the size of your saucepan.)

  10. Cook for 5–6 minutes, or until the colour is uniform and they start to float. They will expand and flatten a little while cooking.

  11. Use a slotted spoon to remove the mochi from the water and transfer them to a bowl of shredded or desiccated coconut.

  12. Roll the hot mochi balls in coconut.

  13. Let the mochi sit until cool enough to handle, then serve. (They’re also delicious while still warm!)

Asian veggie patch by Connie Cao.

Your Asian Veggie Patch by Connie Cao (Murdoch Books, RRP $39.99) is out now and available, among other places, from great independent Victorian bookstores such as Readings.