Pandan Butter Mochi Cake with Lemongrass Glaze
Makes 24 pretty little 2-inch by 2-inch squares
Pandan Mochi Cake with Lemongrass Glaze
I like tell myself that I became infatuated with baking because it's something I’m truly passionate about and find it to be an enriching creative outlet (both true), but if I’m being honest with myself, as an (at times) socially anxious person, bringing a delicious tray of baked goods to a gathering full of folks you may not know is the all-time best ice breaker. And if you really want to win over a crowd of people, make them this dreamy pandan mochi with a sweet, zesty lemongrass glaze.
It’s delightfully straightforward to prepare—think low effort, high reward—and tastes incredible. The pandan brings a floral, toasty flavor that truly shines in this mochi cake, pairing beautifully with the tangy, sweetened condensed milk lemongrass glaze. Think: a chewier, more fragrant (arguably better) version of the best lemon bar you've ever had.
Ingredients
- 1 teaspoon pandan extract
- 1 1/2 cups milk of choice (I prefer regular or soy milk because of its protein content)
- 1 (13.5 oz) can of full-fat coconut milk
- 12 tablespoons (1.5 sticks) salted butter, melted
- 2 cups of palm sugar (or granulated sugar).
- 3 eggs
- vanilla extract to your heart’s desire (1 tablespoon)
- 3 cups sweet rice flour (or one box of Blue Star brand)
- 1 tablespoon baking powder
- 1 can sweetened condensed milk (half for batter, other half for glaze)
- 3/4 cup powdered sugar, for the glaze
- 2 tablespoons lemongrass paste, for the glaze
Directions
- Microwave butter in a microwave-safe bowl. Add the melted butter to a large mixing both with the granulated sugar, mix to combine.
- Add the eggs, mixing to combine. Stir in the coconut milk and milk of choice, half a can of sweetened condensed milk, and pandan extract.
- In a separate bowl, combine rice flour and baking powder. Stir in the liquid mixture gradually, until it is thoroughly combined — no lumps (although a lump or two won't hurt you)!
- In a 13” x 9” baking pan, add parchment paper and then your batter. Bake for roughly an hour, or at least until a chopstick can go through the cake and still come out clean.
- While the mochi cake is baking, mix together the remaining sweetened condensed milk, lemongrass paste, 3/4 cup of powdered sugar until you reach a silky, frosting adjacent consistently.
- When the cake is out of the oven, let rest for at least half an hour and then pour your glaze evenly over top. Before serving, cut your cake into squares and enjoy!
