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sweet recipe - pandan coconut brochi
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Coconut Pandan brochi

Combining floral pandan and tropical coconut, these brochi offer delightful chewy-crispy texture and taste. The fragrant pandan-infused mochi crust enrobes a rich coconut butter filling for contrasting layers. Sink your teeth into these brochi's crispy outer shell and lush interior for a unique twist on classic butter mochi.
Course Dessert
Cuisine Fusion, Japanese, Southeast Asian
Keyword Asian dessert, brochi, butter mochi, chewy, coconut, coconut flakes, crispy, mochi, pandan, pandan flavor, southeast Asian dessert
Prep Time 10 minutes
Cook Time 1 hour
cooling time 30 minutes
Servings 30
Calories 147kcal

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.