This Sticky Chocolate Mochi Cake is a soft, chewy, and slightly gooey treat made with glutinous rice flour for that irresistible mochi-like texture. Cocoa powder and brown sugar give it a rich chocolate flavor, while milk, eggs, and oil keep the cake moist and tender.
Baked until just set, this cake is perfect for snacking, dessert, or afternoon tea, offering a unique chewy texture that’s different from traditional sponge cakes. Best enjoyed fresh, as refrigeration can make it firmer, but it keeps its delightful chewiness for a few days.
Experiment with toppings: dust with cocoa powder, powdered sugar, or drizzle with chocolate sauce for extra indulgence.
Tips:
- Line the baking tin well with parchment for easy removal.
- Don’t overbake — the center should remain slightly gooey.
Ingredients:
- 120g glutinous rice flour
- 30 g cocoa powder
- 80 g brown sugar
- 200 g milk
- 50 g oil
- 2 eggs
- 4g baking powder
Preparation:
1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.
2. Thoroughly mix until all ingredients are well incorporated.
3. Line a rectangular or square baking tin with parchment paper.
4. Pour the prepared mixture into the lined baking tin.
5. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.
6. Once the cake is done baking, remove it from the oven and allow it to cool.
7. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.
Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.
The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato.
Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.
Ingredients:
- 120g mochiko (glutinous rice flour)
- 80g sugar
- 2g baking powder
- 200g mashed purple sweet potato
- 200ml milk
- 50g oil
- 2 eggs
Instructions:
1. Steam the Sweet Potatoes
- Place the purple sweet potatoes in a steamer and steam until soft.
- Let them cool, then mash or blend the potatoes until smooth.
2. Preheat the Oven
- Preheat your oven to 175°C (350°F).
- Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper.
3. Mix the Ingredients
- In a large bowl, combine the mochiko, sugar, and baking powder.
- Add the mashed sweet potatoes, milk, oil, and eggs.
- Mix thoroughly until the batter is smooth and free of lumps.
4. Bake
- Transfer the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Slice
- Let the mochi cake cool completely in the pan.
- Once cool, slice it into squares and serve.
- Optionally, dust with purple sweet potato powder for extra flavor and presentation.
This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings.
I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!
The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.
If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!
Ingredients
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions
1. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
- In the meantime, divide the red bean paste into 10 even portions.
- Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
7. Serving:
- Zongzi are best served the next day at room temperature.
- Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!
I've often enjoyed mochi bread from the store and decided to try making a similar version at home. While my attempts turned out differently, I realized that the original buns were made with tapioca starch. I'll keep that in mind for next time. Nevertheless, I was pleased with the result using glutinous rice powder, as I adore mochi-type desserts.
My chocolate mochi bread rolls are a delightful twist on traditional mochi bread, infusing chocolate flavor into the dough. For extra chewiness, I use only glutinous rice flour and skip other flours. I've also added chocolate chips for sweetness, though they can be omitted for a less sweet option. These rolls are perfect for snacking, dessert, or paired with coffee or tea. Feel free to customize the flavors and toppings to suit your taste preferences.
1. Begin by preheating your oven to 185°C (375°F) and lining a baking sheet with parchment paper.
2. In a mixing bowl, combine the glutinous rice flour, cocoa powder, and salt. Whisk the dry ingredients together until they are well mixed.
3. Warm the milk until it reaches a gentle warmth, making sure not to let it boil.
4. Add the warm milk, neutral-flavored oil, and maple syrup or honey to the dry ingredients in the bowl.
5. Mix the ingredients together until they are well combined. The texture should resemble gravel.
6. Once the wet and dry ingredients are thoroughly mixed, add the slightly beaten egg to the bowl.
7. Mix everything together until a cohesive dough forms, ensuring that all the ingredients are evenly incorporated.
8. Stir in the chocolate chips until they are evenly distributed throughout the dough, adding a delightful chocolatey flavor.
9. Divide the dough into 8-10 equal pieces, shaping each portion into a ball, and placing them onto the prepared baking sheet.
10. Place the baking sheet in the preheated oven and bake the chocolate mochi bread for approximately 15 minutes.
11. Once baked, remove the bread from the oven and allow it to cool slightly before serving.
12. Enjoy the chocolate mochi bread on the same day they are made for the best texture and flavor.
13. Any leftover bread can be stored in a sealed container at room temperature for up to 2-3 days. Reheat in the microwave for 20 seconds to soften before serving.
* It's my most popular recipe, with over 4000 views on YouTube *
Nian Gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.
Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.
Baked nian gao is a delicious variation of the traditional Chinese New Year cake. While nian gao is traditionally steamed, baking it can provide a different texture and flavor profile.
Baked nian gao can be enjoyed warm or at room temperature. It makes a delightful dessert or snack, perfect for celebrating the Lunar New Year or any special occasion.
Ingredients
- 140g glutinous rice flour
- 80g brown sugar
- 200g milk
- 50g oil
- 2 eggs
- 4g baking powder
- 40g chopped walnuts (for topping)
Instructions
1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.
2. Thoroughly mix until all ingredients are well incorporated.
3. Line a rectangular or square baking tin with parchment paper.
4. Pour the prepared mixture into the lined baking tin.
5. Sprinkle a generous amount of chopped walnuts evenly over the top of the mixture in the tin. The walnuts will add a delightful crunch and flavor to the cake.
6. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.
7. Once the cake is done baking, remove it from the oven and allow it to cool.
8. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.
Nian Gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.
Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.
In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.
Ingredients
- 300g glutinous rice powder
- 1200g dark brown sugar
- 220g water
- Egg (for coating)
- Oil (for pan-frying)
Instructions
1. In a mixing bowl, combine glutinous rice powder, dark brown sugar, and warm water.
2. Mix well until you achieve a smooth, lump-free batter.
3. Line a cake tin with parchment paper to prevent sticking.
4. Pour the mixture into the prepared cake tin.
5. Place the cake tin in a steamer.
6. Steam the mixture for 1 to 1.5 hours until it solidifies.
7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.
8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.
9. Beat an egg in a bowl.
10. Dip each slice of the rice cake into the beaten egg.
11. Heat oil in a pan over medium heat.
12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.
13. Serve your pan-fried glutinous rice cakes warm.
This quick and easy one-bowl cake is a sticky, slightly sweet treat that resembles butter mochi but uses oil instead of butter. It has a soft, chewy texture thanks to the glutinous rice flour, and it's perfect for when you're in the mood for a simple dessert. This cake is perfect for those who love the sticky, chewy texture of traditional mochi but want something easy to bake!
Ingredients
- 120 g glutinous rice flour
- 60 g sugar
- 200 g milk
- 50 g oil (neutral oil like vegetable or canola works best)
- 2 eggs
- 4 g baking powder
Instructions
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Line a small baking tin (about 6-inch square or similar) with parchment paper or lightly grease it to prevent sticking.
2. Mix Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, sugar, milk, and oil. Mix until the sugar is dissolved and the mixture is smooth and well-combined.
3. Add Dry Ingredients:
- Sift the glutinous rice flour and baking powder into the wet ingredients.
- Stir gently but thoroughly to form a smooth batter without lumps.
4. Pour the Batter:
- Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the cake bakes uniformly.
5. Bake:
- Place the cake pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top.
6. Cool:
- Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The cake will be sticky and elastic, so it’s important to allow it to cool fully before slicing.
Notes
- Sweetness: This cake has a subtle sweetness, but if you prefer a sweeter cake, you can increase the sugar.
- Texture: The cake will be soft and sticky due to the glutinous rice flour. Make sure it’s completely cool before cutting to avoid it sticking to the knife.
- Flavor Variations: Add a teaspoon of vanilla extract, or a sprinkle of shredded coconut to the batter for an extra layer of flavor.
Hi! I'm Żaneta, a Polish girl living in Taiwan :) I love cooking and baking. I have both a travel blog and a cooking blog, as well as a YouTube channel. You're welcome to find me on my social media - feel free to ask questions or just chat! ~
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