Pandan coconut milk rice cake with mung bean filling (pandan mochi) [ENGSUB] 

In this video I'll be making a Pandan coconut milk rice cake. At first, I was going to call this Mochi like in the video, but I've changed a bit to make it easier. After that, I found it more like a milk rice cake, it's quite trending recently on youtube, so I think calling it Rice cake will be much more appropriate ^^.
Overall, it is very easy to make and it looks very nice too. The rice cake is chewy and the filling is soft. It's also not too sweet, if you are a fan of this rice cake, you can't miss it.
INGREDIENTS: For 12 - 13 cakes
Mung bean paste
100g (1/2 cup) skinless mung beans
50g (4 tbsp) sugar
25g (2 tbsp) vegetable oil
50g (3 tbsp + 1 tsp) coconut milk
5g (1/2 tbsp) glutinous rice flour
Dough
130g (1 cup) glutinous rice flour
20g (2.5 tbsp) cornstarch
50g (4 tbsp) sugar
210 - 220ml liquid: I use about 80ml pandan juice + 130-140ml coconut milk
20g (1.5 tbsp) vegetable oil
2 drops pandan extract, optional
More cornstarch or potato starch for coating
Here's some notices other than what I've shared in the video:
- The filling shouldn't be cooked for too long like a Moon cake. And also not undercook, the paste will melt easily, making the cake looks not very good
- You can replace the cornstarch in the dough with the glutinous rice flour for the same amount. Using cornstarch will make the cake a bit more stable, less sticky and easier to knead. However, I've tried using all glutinous flour, with this recipe it's pretty good to knead, not too sticky.
For the texture, using all glutinous rice flour will make the cake a bit softer and chewier, but combine with cornstarch will bring stretchiness, but still chewy. I really can't decide which one I like more ^^ so it's up to you to choose.
- Each flour brand will have a slightly different hygroscopicity, so you can increase or reduce 10ml liquid if needed. Note: if you want to keep this cake in the fridge longer or enjoy it cooler, the moisture content (water or oil) will be higher. In contrast, with lots of mosture, when you take it out of the frigde, it may taste not as good, won't be very chewy. You decide
- For the coat flour you should use cornstarch or potato starch. I've seen many people use roasted glutinous rice flour, the result won't be as soft as those 2. You can use corntarch and potato starch directly or you can roast on the pan for a few mins if needed.
STORING
- You can keep this in the fridge for 2 - 3 days, only if the weather is hot or a warm. Becasue the mung beans paste doesn't have much sugar or fat, it can go bad very easily.
- You should wrap the dough tightly to avoid getting it hard. Using a box is not enough because the rice cake can still dry our due to the air inside the box.
- The second way is freeze it immediately (still have to wrap it tightly). You can keep it for longer, up to few weeks or a month. Chill the cake at room temperature before eating
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