Well, it looks like I'm having a mochi party this week. Three butter mochi recipes in a span of two days. Butter Mochi is a Hawaiian dessert made of glutinous rice flour and butter. The cake itself is spongy but not airy, chewy but not gummy and the crust is golden and crackly. 😄

This is my super easy, one bowl Pandan Butter Mochi recipe. Pandanus amaryllifolius [Pandan] is a herbaceous tropical plant known as the vanilla of South East Asia. Fresh pandan leaves are pretty hard to come by in the States( unless you have a greenhouse) but you can find frozen pandan leaves in the freezer isle at your local Asian supermarkets. Since I can't get my hands on pandan leaves these days, for this recipe, I am using pandan flavoring. The pandan and coconut cream come together to create a wonderfully fragrant chewy dessert. Your home is about to smell absolutely divine. Thank you for watching. 😀

Yields: 10-12 servings // 24 pieces

Preheat oven to 350 F
Grease a 9 x 13 baking pan

Ingredients:
1/2 cup unsalted Kerry Gold butter, melted
2 cups granulated sugar or sugar substitute
4 large eggs, room temperature ( I like pasture raised eggs)
1 tsp pure vanilla extract/paste
2 tsp baking powder
1 can evaporated milk 12 oz
1 can coconut cream 14 oz
1 box Mochiko flour, 16 oz
1 Tbs pandan flavoring [Butterfly Brand Linked Below]
1/2 tsp. sea salt

Bake for 55 - 60 minutes, some ovens get hotter than others. (I use convection bake for 55 minutes)

Once cool, store in an airtight container for up to 3 days.
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