Since I like anything Nutella so much, I figure I'd do my part on this Nutella Day.
Just a few mini bites of soft crackle outside, warm & chewy inside mixed with the goodness of Nutella. That's all I have for you today.
Hope you're all having a wonderful Tuesday & Sweet Nutella Day!
Yields: About 35 mini bites
INGREDIENTS:
Mochi Batter
2 C Mochiko (sweet rice flour, or chap ssal ga ru)
1/4 C Sugar
1 t Baking powder
1/2 t Salt
1 Egg
1 1/4 C 2% Milk (or substitute with water or soy milk),
you may need additional 1/4 C of milk
Nutella Filling
1/2 C Nutella
1/2 C Low-fat cream cheese (4 oz.), room temperature
1/4 C Hazelnut (about 35)
Oil to grease the muffin pan or cupcake liners.
DIRECTIONS:
1. Preheat the oven to 350F degrees.
2. Toast the hazelnuts on a baking sheet for about 10 minutes. Shake the pan carefully to easily peel off skin. Let it cool to room temperature.
2. Mix all ingredients - including 1 1/4 cup of milk - of the mochi batter to a smooth, wet dough consistency (see picture above). You may need to add additional 1/4 cup of milk for the right consistency. Put the batter in a pastry bag. You can also spoon it in the muffin pan.
3. Mix Nutella and cream cheese completely. Put the mix in a pastry bag. Again, you can spoon the mix in.
4. This may be the most important step. Since there is no oil or butter in this recipe, it's important to grease the muffin pan well by spraying with Pam or brushing with oil. Cupcake liners make the job easier. Make sure to grease the inside of the liners well.
5. Fill each muffin hole 3/4 way up, followed by about a teaspoon of Nutella mix in the middle. If you are piping in the Nutella mix, pipe the mix in so that Nutella gets inside the mochi batter, not just on top of it.
6. Bake until golden all around, about 20 minutes to 25 minutes. Let it rest for a minute, then transfer to the cooling rack to completely cool to room temperature.
Enjoy it while it's warm or at room temperature. Leftover should be stored in the freezer. You can put it into a microwave for about 20 seconds to warm up to a soft chewy texture you'd expect from a mochi or rice cake. You can warm it up in the oven at 350F degrees for a few minutes to revive the soft crackly outer layer.
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KOREAN WORDS
찹쌀 (chap ssal) sweet rice
가루 (ga ru) powder, flour
찹쌀 가루 (chap ssal ga ru) sweet rice flour
