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


  1. Preheat the oven to 350F
  2. Prepare an 8-inch square pan with greased parchment paper. If you prefer not to use parchment paper, grease the pan well.
  3. Combine the first 8 ingredients in a bowl and whisk well until no lumps are found.
  4. Pour 2/3 of the batter in the prepared pan.
  5. 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.
  6. Bake the glutinous rice kueh for 20 minutes and remove this from the oven. It should be partially baked at this point.
  7. Sprinkle the black and white sesame seeds on top and return to the oven for another 15 minutes.
  8. Remove the pan from the oven. The kueh should spring back when pressed. Set aside until it reaches room temperature.
  9. 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.