Baked Pandan and Coconut Mochi Donuts
- Prep Time: 30 Min
- Cook Time: 20-25 Min
- Total Time: 50 Min
- Yield: 10 Donuts 1x
Description
Pandan is a palmlike tree found in Southeast Asia, Africa, and South Asia. Its long leaves are incredibly fragrant, sharing aroma compounds with basmati and jasmine rice. It is frequently used as a flavoring in Southeast Asian desserts. Pandan extract is typically a very deep green color and lends that color to anything it is used in. You can find pandan extract at many pan-Asian, Thai, or Vietnamese markets. If desired, substitute ube extract for the pandan extract in both the donuts and the glaze.
Ingredients
For the Donuts:
2 cups glutinous rice flour (also called sweet rice flour or mochiko)
1 cup packed brown sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
One 13.5oz can coconut milk
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon pandan extract
For the Glaze:
1½ cups powdered sugar
2 tablespoons beverage-style coconut milk
1–3 drops pandan extract
¼ cup toasted coconut flakes
Instructions
- Preheat oven to 350℉. Spray a donut pan with cooking spray. If using a silicone donut mold, place the mold on a sheet pan so it will be easier to move in and out of the oven.
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In a large bowl whisk together rice flour, brown sugar, baking powder, and salt. In a separate medium bowl whisk together coconut milk, eggs, butter, and pandan extract.
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Whisk the wet ingredients into the dry ingredients until smooth.
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Transfer the batter to a measuring cup with a pouring spout. Fill the donut pan with batter so that each donut mold is completely full to the brim.
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Bake until the donuts are puffed and set, 20-25 minutes. Let cool in the pan on a cooling rack for 10 minutes, then invert the pan onto the rack. Let the donuts cool completely. If the donut holes are baked over, use a small round cutter or the wide end of a piping tip to cut out the center of the donut.
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When the donuts are cooled, prepare the glaze. In a medium bowl whisk together powdered sugar, coconut milk, and pandan extract until smooth. If needed, add a tiny bit more coconut milk to achieve a thick glaze consistency. Too thin and the glaze will run off the donuts, leaving only a very thin coating.
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Dip the tops of the donuts in the glaze, allowing excess glaze to drip off. Place back on the cooling rack, sprinkle with coconut, and allow the glaze to set before serving.
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Store leftover donuts in an airtight container at room temperature for up to 3 days.
Keywords: Baked Pandan, Coconut Mochi Donut
