Mochi cakes are one of our guest and family favorites at this time of the year. This particular sweet potato nian gao 红糖年糕 has a soft, tender and chewy texture and is made with glutinous rice flour, the same flour that gives mochi its chewy texture. Thanks to the sweet potatoes, this nian gao recipe is healthier, too! . Thanks to the high fiber and moisture content in the sweet potatoes, the mochi cake stays nice and soft for days, and the preparation is pretty straightforward (just mix together and steam/bake!). It’s gluten-free, vegan (dairy free and egg free), and lower in sugar.
Ingredients Used to Make Sweet Potato Nian Gao (Mochi Cake)
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Tapioca flour (flour but also called tapioca starch) – Arrowroot starch and Potato starch can also be used instead. I DO NOT recommend using cornstarch for this recipe.
- Sugar of Choice – I used dark brown sugar in this recipe, but many traditional nian gao recipes use Chinese Rock Sugar (also called Slab Sugar) which you can typically find in Asian grocery stores or buy online, here. Raw cane sugar, coconut, date, and maple sugars are also great substitutes if you have them at home, and if you want you can also use sugar-free substitutes such as monk fruit sweetener in this recipe for a slightly lower-sugar / lower-carb option.
- Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash a and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
- Coconut Oil – You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut. You can also use other oils in this recipe such as olive oil, avocado oil, or regular canola oil. You can also use plant-based, dairy-free butter or regular butter instead.
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can even use water.
Add Ins
- Walnuts, Chopped Dates and Raisins – I love the chew and extra nutrition nuts and dried fruits provide to the mochi cake, and you’re welcome to use other fruits or nuts instead of the ones I listed. For example, you can use cranberries (I recommend the lower sugar kind) or chopped dried figs if you don’t have dates or raisins. You can use pecans if you don’t have walnuts.
More Recipes Using Glutinous Rice Flour (HERE)
Step-by-Step Guide
How to Make Sweet Potato Nian Gao (Mochi Cake)
STEP 1
Wash and wrap a whole sweet potato in a microwave-safe silicone bag or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
STEP 2
In a clean bowl, mix glutinous rice flour (also called sweet rice flour or mochiko flour), tapioca flour and sugar. Set aside.
STEP 3
Heat almond milk in a microwave safe bowl or glass measuring cup until hot, about 2 minutes. (This is an optional step to make the mochi chewier. Read notes***)
STEP 4
Pour the hot almond milk into the flour-sugar mixture and use a whisk to mix well, along with the mashed sweet potatoes.
STEP 5
Stir the coconut oil into the batter until the batter is smooth and glossy
STEP 6
Add pecan nuts and dried fruit to the batter
STEP 7
Pour batter into the greased cake pan / pyrex containers, and bake in oven 340F for 40 minutes for TWO 5.6 inch round cakes (Pyrex 4 cup round glass container), or about 60 minutes for ONE 7.25 inch round cakes (Pyrex 7 cup round glass container), or until the middle is set and the edges are crispy.
For softer traditional texture, steam batter on medium heat for 45-60 mins for large cakes, 30-40 minutes for smaller cakes, or until the center of the mochi cake is set.
STEP 8
Let cool completely before serving, or cool the cakes in the freezer for 2-3 hours which helps to get clean slices of cakes.
STEP 9
Fry the sliced mochi cakes in oil if desired. Enjoy!
Recipe Variations and Optional Add Ins:
- The add in options for this nian gao recipe are pretty much unlimited and you can easily customize the flavor and texture of this nian gao recipe to fit your own tastes! Here are some awesome ways you can make this sweet rice cake your own
- Add more flavor! Add up to 1 Tbsp of cinnamon or pumpkin pie spice to bring out the fall flavors of this recipe. You can also add cocoa, ginger powder, cardamom powder, or a teaspoon of vanilla extract or vanilla bean paste. They’re not typically added to a traditional recipe, but you’re welcome to experiment!
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in rice cakes. If you’re feeling indulgent, you can also add chocolate chips.
- Turn them into muffins – instead of baking this recipe in a round pan, divide the batter into muffin pans and steam/bake. You’ll have to adjust the baking time (about 20-25 minutes).
- Change up the liquid. For a more authentic flavor, try using full fat coconut milk instead of almond milk. The fat in the coconut milk will translate to a silky, glossy rice cake that is more decadent than just almond milk.
How to Store Sweet Potato Nian Gao (Mochi Cake)
- The Sweet Potato Nian Gao (Mochi Cake) can be kept covered at room temperature for up to 24 hours, or in the fridge for 5 days.
- Rice flour desserts like mochi and nian gao usually tend to develop a weird, waxy hard texture when stored in the fridge for more than 1-2 days. To revive the nian gao to its original soft and chewy texture, you’ll need to re-steam or pan-fry the rice cake until hot and completely translucent.
- For the best texture (and longer storage), I would wrap the sweet rice cake completely in a plastic wrap or Ziploc bag and freeze it and then defrost it at room temperature when ready to eat. Frozen nian gao does not have to be re-steamed, which is why I usually freeze all my leftover nian gao and mochi recipes.
Final Tips & Reminders
- Glutinous rice flour goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- When using liquid ingredients in mochi recipes like this one, it’s best if the liquid is hot (but not boiling). The heat of the liquid helps the mochi / glutinous flour become even more chewy and also makes the final product develop a glossy sheen.
Healthier Sweet Potato Nian Gao (Mochi Cake)
Ingredients
Mochi Batter
- 1 1/2 cup mochiko flour, sweet rice or glutinous rice flour (175 g), read notes*
- 1/3 cup tapioca flour (40 g)
- 1/4 cup brown sugar (55 g), or a sugar free substitute, such as granulated monk fruit sweetener
- 1 cup mashed sweet potato (250 g), read notes**
- 1 cup almond milk or milk of choice (228 g)
- 3 Tbsp coconut oil (42 g), use refined for neutral flavor
Add Ins
- 1/2 cup pecan (49 g) can replace with chopped nuts if desired
- 1/3 cup chopped dates, raisins or other dried fruits (49 g)
Instructions
- Preheat oven to 340 F or boil water to prepare the steamer. Also grease a Pyrex 7 cup round container or two 4 cup round containers with some oil (spray oil works fine, too).
- In a clean bowl, mix glutinous rice flour (mochiko flour) with tapioca flour and sugar. Set aside.
- Heat almond milk in a microwave safe bowl or glass measuring cup until hot, about 2 minutes. (This is an optional step to make the mochi chewier. Read notes***)
- Pour the hot almond milk into the flour-sugar mixture and use a whisk to mix well, along with the mashed sweet potatoes.
- Stir the coconut oil into the batter
- Add pecan nuts and dried fruit to the batter
- Pour batter into the greased cake pan / pyrex containers, and bake in oven 340F for 40 minutes for TWO 5.6 inch round cakes (Pyrex 4 cup round glass container), or about 60 minutes for ONE 7.25 inch round cakes (Pyrex 7 cup round glass container), or until the middle is set and the edges are crispy.
- For softer traditional texture, steam batter on medium heat for 45-60 mins for large cakes, 30-40 minutes for smaller cakes, or until the center of the mochi cake is set.
- Let cool completely before serving, or cool the cakes in the freezer for 2-3 hours which helps to get clean slices of cakes.
- Fry the sliced mochi cakes in oil if desired. Enjoy!
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