Pandan Nutella Kueh
Who doesn't love mochi! These chewy yet soft glutinous rice bites are perfect for dessert when you have company over.
- 200g glutinous rice flour
- 2 large eggs
- 225g/1 cup milk (any fat content)
- 150g/0.75 cups granulated sugar
- 100g/0.5 cups vegetable oil
- 2 tsp natural pandan extract or paste
- 1 tsp vanilla extract
- pinch of salt
- 9 Tbsp nutella
- 1 Tbsp each black and white sesame seeds, untoasted
- Preheat the oven to 350F
- Prepare an 8-inch square pan with greased parchment paper. If you prefer not to use parchment paper, grease the pan well.
- Combine the first 8 ingredients in a bowl and whisk well until no lumps are found.
- Pour 2/3 of the batter in the prepared pan.
- Dollop 9 Tbsp of Nutella into the batter followed by the remaining batter. The nutella should be covered by the remaining batter. If some of it sticks out, use a spoon to flatten the nutella a bit so that it doesn't burn in the oven while baking.
- Bake the glutinous rice kueh for 20 minutes and remove this from the oven. It should be partially baked at this point.
- Sprinkle the black and white sesame seeds on top and return to the oven for another 15 minutes.
- Remove the pan from the oven. The kueh should spring back when pressed. Set aside until it reaches room temperature.
- Remove the kueh from the pan. For better presentation purposes, trim the edges from all 4 sides (Save that for yourself!). Cut the remaining kueh into 9 pieces. Serve at room temperature.