Chocolate Mochi Cake (Nian Gao) – Gooey Glutinous Rice Delight

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.

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Purple Sweet Potato Mochi

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.  

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Baked Nian Gao / Sticky Rice Cake - 年糕

* 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.

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Steamed Nian Gao / Sticky Rice Cake - 年糕

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.

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