A tropical take on the traditional Japanese rice cake. These mochi feature a soft, chewy outer skin flavored with Pandan (a fragrant leaf known for its nutty, vanilla-like aroma) and are typically coated in shredded coconut or coconut powder for a textured finish. The center is filled with a sweet, smooth paste—often a blend of coconut cream and sword beans—creating a rich, creamy contrast to the bright, herbal notes of the pandan skin.