Skip to main content

Pandan Mochi (班兰麻糍)

I have been m.i.a for a few weeks since my last post..:p
Have not been well for a while. Lucky me, i am fine and good now.
Miss me...:D :D :D
这阵子健康出现了状况, 还好幸运的我现在好多了.

This is a old time favourite of my 2 sisters and me. My grandma makes really yummy plain mochi. The plain ones are the white colour ones. I am making a little twist to make into pandan ones. Just replace the water with pandan juice to make it into Pandan Mochi.

麻糍是我们小是姐妹们的最爱. 外婆做的是原味的那种. 白白QQ的, 好好吃. 
原味的也可以来点改变, 就做了班味的. 

Pandan mochi with sweet peanut filling or red bean paste filling.

Dry fried rice flour is used to sprinkle on this mochi.

This is the plain mochi, not much different from the pandan mochi. The only different is that the pandan ones have the taste of lovely pandan aroma.
这是原味麻糍. 分别是原味没班兰香, 不过好是好吃!

pic a
1) Prepare enough amount of pandan juice.
2) Add in glutinous rice flour and mix well. 
3) This is the consistency of the mixture. Steam this in a wok with medium flame for 1 hour. (Do add water into wok if the water run low)
4) After steaming for an hour.
5) Use a small rolling pin to stir the dough into a elastic dough.
6) This is how the elastic dough looks. Use a spatula to scrape down the dough that stick on the rolling pin. 
7) Cover the dough with a piece of plastic wrap. Set aside to cool completely for few hours.( I always steam this a night ahead and left it to cool over night)
8) Sift some cooked (dry fried) rice flour onto the table top. With a spatula scrape out the cool mochi dough onto the flour.
9) Cut the mochi dough into small rectangle size pieces. 

This is a simple and no much ingredients is needed recipe but it yield a soft, chewy and delicious mochi. 

Pandan Mochi
recipe source:  from my sister - connie


250 g glutinous flour (i used erawan brand)
110 g castor sugar
300 ml water with pandan juice 
(i pounded 8 pieces of pandan leaves and add into 280 ml water to extract out the pandan juice.)

250 g rice flour (i used erawan brand)
(Stir fried this in a wok without oil until it is fluffy and sifted it or you can baked it in the oven at 150C for 20 minutes. Stir it occasionally.  I do this a day ahead) **Doing this is to cook the rice flour.


200 g peanuts
(stir fried in wok without until cooked or roast them in the oven. Let it cool. 
With peanuts between your palm or into a clean dish towel and rub them to loosen the peanuts skin, then take them outside open up and blow away the loose skin.)
45 g castor sugar ( OR adjust a bit more or less of sugar to the sweetness of your liking)

To do:
  1. Mix glutinous flour, sugar and water with pandan juice and combine into a smooth mixture. It will be quite watery. (refer pic a - 1,2,3)
  2. Pour into a big bowl and steam with low flame for 1 hour. (I used a big enamel bowl to steam)
  3. When the mochi mixture is cooked, it is firm.  There maybe some water vapor drop on the surface of the cooked mochi mixture after steaming,  just scoop it away. Once it is cooked, stir the cooked mochi mixture (HOT) with a rolling spin to make it chewy. (refer pic a -5,6,7) Cover the it with a plastic of plastic wrap and let it cool completely before cutting it into small pieces.) **Do be careful when you stirred the hot mochi mixture. Do wear a pair of mitten to hold the pot and ask someone to stir the mixture for you.
  4. Sift some cooked rice flour onto the table top. Use a plastic scraper to dig out the mochi mixture. Pad it with a bit of rice flour to prevent it from sticking to your fingers.              (refer pic a - 8)
  5. Cut it into pieces of little rectangle size and padding a little (only a little not too much or the mochi will not seal up nicely) more rice flour if it sticks.
**To wrap filling into the mochi piece is a bit challenging if you are doing this for the first time. This mochi dough is a bit rubbery and sticky to handle. Here is how...
Take 2 pieces of mochi dough press them flat together in your left hand. Scoop a tablespoon of peanut filling, press onto the mochi dough and start gathering the side of the mochi dough together like wrapping a char siew bao. If the mochi dough stick onto your fingers or hand just rub your fingers and hand with the extra cooked rice flour.

Pandan mochi is ready to serve ^_^
What is the white powder on top? you may be asking :D
That is the cooked rice flour.

Thin pandan mochi skin with lots lots of peanut filling.

Pandan juice...Youngest ask me: Mum your are taking picture for LTU??
Mum: Yes, bao bei (dear)

 Youngest: Let me lend you my little thumb up..
Mum: Hey!! that is a naughty hand...>< where is your cute little thumb??

Youngest: about this??
Mum: no, no, that is a naughty thumbs. Can i have a little thumb up please??

 Youngest: How about this little good thumb mummy?? 
Mum: Yes, this is a little good thumbs up :D

Due to my unwell this is a late post for Little Thumbs Up for 'Pandan' theme.
I hope you don't mind :p I am going to post my 'Soy Bean' theme post after this.


This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me my little favourite DIY  hosted by Joceline from Butter. Flour and Me, at this post.


The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is Soy Beans for Oct 2013 and link with us at this post anytime until 31st Oct 2013. 
Mich, Zoe and I would like to emphasise that the chosen Soy Beans theme for next month includes soy-related products such as:
- tofu
- tempeh
- soya bean milk
- soya sauce only as main ingredient (minimal 2 tsp)
- miso

So, please do not restrict yourself with just soya beans if you wish to cook or bake for this event. 

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY or/and Mich from Piece of Cake. For more details, please see this.

What after Oct 2013? Vivian from Vivian Pang's Kitchen will be the next hostess of November 2013 and her theme is Oats!

All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up! 


  1. 那个小姆子真的好可爱。哈


    1. Crystal,
      那支小姆子很调皮的. =D


  2. Oh....this is one of my favourite kuih! I used to buy this....looking at this now just makes me start craving again...

    1. Mel,
      This is quite additive, will eat one after another :D
      Craving now..come help yourself

  3. yummy!!! i love love this!!!

  4. One of my favourites.... I can gobble up a few. I normally buy this from the kuih stall whenever it is available.

    1. Cheah,
      You are right. Once start eating, will have to gobble up a few :D
      This is simple to make, do try to make it. You will love it :)

  5. Hi Mui Mui, looks so easy to prepare, This is indeed very yummy and addictive too.

    1. Ivy,
      Yes, this is easy and yet so delicious :D
      Try it !!

  6. Hi Mui Mui! Hope you are feeling better now! Take good care of yourself!

  7. 这个麻糍我吃过,里头多多的花生,真的好好吃!

  8. Casey,

  9. Hi Mui Mui, how you doing? Your pandan mochi certainly look delicious. Well done! Thanks for sharing your recipe.

    Have a wonderful weekend.

  10. mui mui, hope you are feeling better! I love mochi especially pandan flavour. Love the soft chewy texture :)

  11. i love lo mai chi...peanut filling is always so delicious! i am also getting missing on and off, getting lazier and lazier...!

  12. I haven't tried making mochi yet , it looks easy enough , maybe someday :D Your boy is so funny !

  13. Hai I just started following your your blog is superb,very easy to understand with the pictures added. Even though I am a malay but I am a big fan of Chinese cuisine,nyonya kuih...I really like to thank you for wonderful recipes and interesting story...not to forget your children cute little tumb up...


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil