Looking for an easy to make treat that delivers big on Asian tropical flavor? This coconut pandan brochi recipe is the perfect solution. With the addition of coconut and pandan, a sweet grass-like plant, these brochi take on the essence of the tropics in each bite. The crispy exterior gives way to a soft, chewy interior infused with coconut and subtle pandan flavor. This coconut pandan brochi is sure to transport your taste buds, no plane ticket required!
TOC
What’s a brochi?
Brochi is an inventive mashup of two classic desserts – brownies and mochi. Mochi is a traditional Japanese rice cake made from sweet rice flour that has a soft, sticky and incredibly chewy texture. Brownies are a beloved bar cookie made from chocolate, eggs, butter and sugar, prized for their fudgy interior.
Brochi combines the best of both desserts into one tasty treat! They start with brownie batter and add mochiko rice flour to give it that chewy, stretchy mochi texture. The brownie bakes up fudgy on the outside while the inside takes on a soft, gently chewy texture from the mochi flour. The result is a fun textural play between the fudgy exterior and chewy center in each bite. Topped with coconut and pandan flavor, these brochi become an irresistible tropical dessert mashup!
What’s pandan?
Pandan is a tropical plant native to Southeast Asia that is often referred to as “Asian vanilla” for its sweet, floral aroma and flavor. The long green leaves are used widely in Southeast Asian cooking to impart a sweet, grassy note. Pandan can be used fresh or dried for cooking. For this recipe, we will use pandan extract to achieve the signature flavor while keeping it simple. Pandan extract delivers all the essence of fresh leaves in an easy-to-use liquid form. Just a small amount delivers pandan’s unmistakable sweetness.
Pairing bright pandan flavor with creamy coconut makes these brochi irresistible. The coconut milk adds a rich, smooth texture while allowing the pandan to shine through. With each crunchy, coconutty bite you’ll feel like you’ve been whisked away to a tropical paradise. The combination of flavors is beautifully balanced and sure to satisfy your craving for tropics-inspired treats.
What you’ll need
Although ingredients and tools used in this Coconut Pandan Brochi should be quite familiar and easy to find in most grocery stores, we’ve included some links to the exact ones we used in this recipe. We are not endorsing these specific brands; these are similar points of references for you. Feel free to explore different brands and options that suit your preferences and availability. It’s all about creating a delightful culinary experience tailored to your taste buds. Now, let’s get ready to whip up this fantastic Asian fusion dessert!
Recipe
Coconut Pandan brochi
Equipment
- 1 9X13 deep baking pan
- 1 baking spray can be substituted with approximately 1 tbsp of melted butter
- 1 hand mixer stand mixer with a whisk attachment will work just fine
Ingredients
- 4 Large eggs
- 2 tsp pandan extract
- 2 cups whole milk
- 1 cup granulated sugar
- 1 lb mochiko powder Equivalent of one standard size box
- 2 tsp baking powder
- 1/2 tso salt
- 1/2 cup unsalted butter
- 13.5 oz coconut milk Equivalent of one standard size can
- 2/3 cup unsweetened coconut flakes
Instructions
- Preheat over to 350 degrees Farenheit
- Grease baking pan either with baking spray or with melted butter
- Whisk together the eggs, pandan extract, and milk in one bowl. Mix only until combined.
- Whisk together the sugar, mochiko powder, baking powder, and salt in another bowl.
- Add the dry ingredient mix to the liquid mixture in four increments. Mix only until combined.
- Melt butter and add into the combined mixture along with the coconut milk. Mix until fully incorporated.
- Pour into greased pan and lightly bang it on the counter to release any trapped bubbles.
- Bake for 30 minutes. Remove from oven and sprinkle coconut flakes on top. Return to oven and continue to bake for another 30 minutes.
- Cool completely before removing from pan. Cut into desired size and serve slightly warm or store in refrigerator and serve chilled.
Notes
- The size of the pan may vary, but it needs to be between 2-3 inches deep for best consistency. Vary cook time base on the pan you’re using.
- The mixture will be quite runny, don’t expect the usual cake batter or brownie batter consistency.
- This recipe adds the coconut flakes in the middle of the bake to prevent it from browning too much. You can also add it in the beginning and slightly cover the pan with a sheet of aluminum foil.
- It’s done when the edges are brown and the middle slightly jiggles right out of the oven. This jiggle will continue to cook through with the residual heat as the brochi cools.
This coconut pandan brochi is easy to make and a real crowd pleaser. Enjoy it as an anytime snack, serve at your next tropical themed party, or bring it along on a picnic or potluck. The portability of the brochi makes it perfect for on-the-go snacking. However you choose to enjoy it, this tasty treat will add a fun, fresh flavor to your day. With its crispy texture and dynamic tropical flavors, this coconut pandan brochi is sure to be a hit wherever life takes you.
The crispy crunch combined with chewy coconut pandan interior make this snack hard to resist. Whip up a batch of this coconut pandan brochi for your next gathering and get ready for the compliments. It’s sure to be a new favorite!
Credits
This recipe was inspired by Sarah from Snixy Kitchen. See her original matcha mochi cake recipe here.
