This Pandan Mochi Cake is soft, chewy, fragrant and lightly sweet, with a lovely combination of fresh pandan and coconut milk!

Unlike a regular cake, this recipe uses glutinous rice flour to create that signature strechy, chewy mochi texture. The outside bakes up lightly golden while the centre stays soft and plesantly bouncy.

I also kept the sugar relatively restrained (though not as low as my Low Sugar recipe series), so the pandan and coconut flavours can come through without the cake tasting overly sweet.

Why You’ll Love this Pandan Mochi Cake

The finished cake has:

  • A soft and chewy mochi centre, with lightly crisp and golden edges
  • Fresh pandan fragrance
  • Rich but balanced coconut flavour
  • A restraiend level of sweetness

One of my favourite things about this recipe is also how simple it is to make. There is no need to cream butter, whip egg whites or worry about achieving a particular cake structure. Most of the ingredients are simply whisked together before baking.

It is also a great recipe if you’ve leftover fresh pandan leaves and coconut milk!

Why is my Mochi Cake So Sticky?

Some stickiness is completely normal! Glutinous rice flour produces a very different structure compared to regular wheat flour. When freshly baked, the centre can be extremely soft and sticky.

Hence, I recommend allowing the cake to cool properly and fully before slicing. As it cools, the texture becomes more structured while remaining soft and chewy.

If you enjoy chewy desserts, this Pandan Mochi Cake is a really simple way to combine two classic Southeast Asian flavours. Without further ado, the recipe!

Pandan Mochi Cake Recipe
by Javier Tan September-2-2026

Make this easy Pandan Mochi Cake with fresh pandan leaves and coconut milk. Soft, chewy and lightly sweet, each bite leaves you wanting more!

Ingredients

  • 2 Eggs, approx 60g each including weigh of shell
  • Approx 1/2 Cup – 1 Tbsp or 90g White Sugar
  • 7 Pandan Leaves, cut, + 1/4 Cup or 60ml Water
  • 2/3 Cup or 150g Coconut Milk
  • 3 Tbsp or 40g of Butter, Melted and cooled
  • (Optional, recommended) 1/2 Tsp or 2.5ml Pandan Extract
  • 1 and 2/3 Cups or 200g Glutinous Rice Flour
  • 1 Tsp or 4g Baking Powder

Instructions

  1. Whisk the 2 eggs with sugar until just combined, approx 1 – 2 mins.
  2. Then, cut and blend 7 pandan leaves with the water and strain directly into the batter.
  3. Mix in the coconut milk, melted butter and pandan extract too.
  4. Next, sift and whisk in the glutinous rice flour and baking powder. The batter should be thick.
  5. Transfer the batter to a 7 inch square tray and bake at 170C (pre-heated before) for 38 mins – 43 mins until nicely golden and risen.
  6. Leave the cake to cool and it will deflate. It is normal.
  7. Slice using a serrated knife and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Tray of Chewy, Fragrant Pandan Mochi Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to 4 days). If refrigerated, do remove it 20 – 30 mins prior to serving. You can also consider microwaving it for a short blast.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan