Pandan Butter Mochi

Pandan Butter Mochi

Butter Mochi is a Hawaiian sweet snack/dessert, full of tropical flavors that you cannot resist.Butter mochi is the Hawaiian version of the Japanese sweet rice cake/mochi. This is a quick recipe with rice flour,coconut and butter. I added pandan paste and pistachios for extra flavor and color. The rice flour used in this recipe is Mochiko/sweet rice flour which you can find in any Asian grocery stores. In this recipe along with Mochiko I  added organic coconut flour which is optional. Butter mochi has a rich, chewy and buttery texture. Try this,you will surely love it.

Ingredients
Mochiko/Rice flour- 2 cups
Coconut flour- 1 1/2 cup
(above two combined or one box of mochiko- 16 oz)
Baking powder- 2 tsp
Sugar- 2 cups
Butter- 1 stick
Egg- 4
Milk- 2 cups
Coconut milk- 1 can/400 ml
Vanilla essence- 1 tsp
Pandan flavor paste- a few drops
Pistachios chopped- 3 tbs

Pre heat oven to 350 degree F.
In a large mixing bowl add melted butter and sugar and mix well.
Add egg and gently whisk till light and fluffy.
Mix pandan paste and vanilla essence and dump the rest of the ingredients along with milk and coconut milk. Mix to form a smooth batter.
Pour this into a 9 x 13 inch cake pan. Bake in 350 degree Fahrenheit for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.

Try it,
Hope you will all enjoy!

Double Chocolate Brownies

Double Chocolate Brownies

Brownies are addictive with rich chocolate flavor.  These brownies are rich,moist and melt in mouth. If you are a chocolate lover what richer and more delicious taste can you think of than a rich and gooey decadent brownie. This is the first desert I tasted when I first came to the US several years ago. Ever since I have been hooked to this dessert. I have many failed attempts trying to recreate the same taste and texture.  I found this recipe from the book Hershey's Fabulous Desserts and followed the exact recipe. This is my go to brownie recipe and it comes out perfect.Try this,you will surely love it.

Ingredients
All purpose flour- 1 1/2 cup
Cocoa powder- 1/2 cup
Sugar- 1  cup
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Boiling water- 1/2 cup
Butter- 1/4 cup melted
Oil- 2 tbs
Egg- 2
Vanilla extract- 1 tsp
Chocolate chips semi- sweet- 3/4 cup

Pre heat over to 350 degree.Grease 9 inch square baking pan and set aside.
In a medium bowl combine baking soda, cocoa, butter and boiling water. Whisk till the mixture thickens. Stir in egg and sugar and stir till smooth.
Add flour, vanilla and salt and blend till mixture is smooth and even.
Stir in chocolate chips and pour into prepared pan. Bake for 25- 30 minutes,until the brownie begins to pull away from the sides of the pan. Allow it to cool down completely and the slice into squares. You can also frost the brownies with butter cream frosting.

Try this,
Hope you will all enjoy!

Pandan Mango Cake

Pandan Mango Cake

I always love making cakes with fresh fruits. Today's recipe is a mango cake with fresh cream. This is a cake to celebrate the mango season. This summer we got ripe, juicy mangoes that are perfectly sweet. Is it not a perfect reason to celebrates? Especially if you love and adore mangoes. This cake is a die for! Each slice of fruity goodness, creamy luxurious and rich will surely satisfy your sweet tooth cravings.

Now coming to the other star ingredient- Pandan extract. Now you may ask what is pandan? Pandan or Pandanus amaryllifolius is screw pine leaves. If you are from Asia you might already be familiar with it.Pandan is a familiar ingredient in southeast Asian cuisine. It has a sweet aromatic leafy flavor and is extensively used in Asian cuisine. So this cake is a blend of western and Asian cuisine. There are many many recipes out there that combine pandan flavor and mangoes. I have been eying on a few pudding recipes, but finally decided to make a cake for my husband's birthday. He loves mangoes and I am so glad I tried this recipe. Pandan and mango go so well together, it is like a match made in heaven!

 It looks and tastes exotic with the beautiful flavor.  Pandan leaves imparts a rich vibrant color and a pleasant aroma. The mangoes I am using is the Alphonso mangoes. It is very sweet and has a rich creamy texture. It is easily available in supermarkets during summer. Give this cake recipe a try and let me know how it turned out for you :)

What is Pandan?

Pandan or Pandanus amaryllifolius is screw pine leaves. Pandan is a familiar ingredient in southeast Asian cuisine. It is a tropical plant and is a native of Southeast Asia. It has a pleasant aroma and is widely used as a flavoring agent. It is the plant's leaf that is extensively used for flavoring rice and desserts. It has a sweet aroma that goes perfectly well with desserts. So it is like the Asian vanilla. But it is also used for savory dishes. You can buy pandan online or from an Asian store both fresh and frozen. Pandan extract is also sold in Asian grocery stores. It is like a thick concentrate and you will need around 1/2 tsp to make the cake. You can also get the fresh extract from leaves. To get the extract chop pandan leaves and blend it in a blender. Strain using a mesh strainer or cheesecloth and use it for the recipe. Add around a half cup of the juice to make the cake.

How to make Pandan Mango Cake

Ingredients
For the cake
All purpose flour-1 1/2 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Butter- 1 stick
Egg-5
Pandan extract- 1/2 tsp
Vanilla essence- 1/2 tsp

For the cream
Cream cheese-  5 oz.
Heavy whipping cream- 2 cup
Vanilla essence- 1/2 tsp
Powdered sugar- 1 cup

Mangoes- 3

To make the whipped cream. Bring cream cheese to room temperature. Whip this soften cream for two minutes. Now into this 2 cup of chilled heavy whipping cream and vanilla essence and whip. Beat this at low speed for one minute and then increase the speed to high. Add powdered sugar little by little and beat till the cream turns into soft stiff peaks. Cover and keep in the fridge till it is time to assemble the cake.

To make the cake. Allow butter and eggs to come to room temperature. Sift flour, baking powder, baking soda and salt 2-3 times and keep aside.

Grease 8 inch round pan with butter. Line bottom with a strip of parchment paper and keep aside.

Preheat oven to 350 degrees F.

Using a hand mixer or a standing electric mixer cream butter until it is soft and creamy for about a minute. Add sugar one tbs at a time and continue mixing for three to four minutes. Once all the sugar is incorporated, scrape down the sides with a rubber spatula and cream the butter and sugar for another 5 minutes till it is fluffy, light and creamy white.

Add eggs one at a time and mix. Make sure it is completely incorporated before adding the next egg.

Whip till the batter is thick and light. Add vanilla essence and the pandan extract and whip for a few seconds. Add flour little by little and fold in till smooth and velvety. Pour batter into prepared cake pan and place in the preheated oven. Bake for 30- 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to a cooling rack and allow to cool down completely.

To assemble the cake: Slice the cake into two equal parts. Peel and prepare 3 mangoes. I sliced the mangoes for the top and chopped some into cubes to go in as filling with the cream. Place one sheet and spread a layer of whipped cream and then some chopped mangoes. Place the second layer and spread the cream on top and the sides and decorate with mango slices. Refrigerate for one hour and enjoy it!

You might also like,

French Chocolate Gateau
Medovik/Russian Honey Cake
Victorian Pound Cake
Orange Marmalade Cake
Chocolate Cheesecake
Pistachio Cake with Lemon Curd Filling

Try this,
Hope you will all enjoy!