Here's a Savory Twist on the classic! Green Onion and Potato Mochi Cake (Nian Gao) combines the irresistibly chewy texture of mochi with the savory goodness of green onions and potatoes. The mochi batter combines glutinous rice flour and tapioca flour for that perfect softness. And the addition of chopped green onions and diced cooked potatoes adds a burst of savory goodness to every bite.
I love to cut the mochi cake into bite-sized pieces and serve them as appetizers at parties or gatherings. Pair them with a savory dipping sauce, like soy sauce mixed with a hint of sesame oil, or serve the slices as a delightful side to a warm and comforting bowl of miso soup or stir-fried veggies.
Ingredients Used to Make Savory Potato Mochi Cake (Baked Nian Gao)
**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 – you can use granulated white, or raw cane sugar in this recipe. You can also use sugar-free substitutes such as monk fruit sweetener in this recipe for a slightly lower-sugar / lower-carb option.
- 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 light olive oil, avocado oil, or regular canola oil. You can also use plant-based, dairy-free butter or regular butter instead.
- Cooked Potatoes - you'll need mashed potatoes in this recipe. I used steamed russet potatoes, but you're welcome to use other white potato varieties.
Note: While you can steam or bake the potatoes, I used the microwave to cook the potatoes in just about 10 minutes! Here's the shortcut microwave method (NOTE: this post is for sweet potatoes, but it works the same with regular white potatoes!)
- Chopped Green Onions, or Chives - for that burst of savory flavor and pop of color
See All My Mochi Cake Recipes (HERE)
Step-by-Step Guide
How to Make Savory Potato Mochi Cake (Baked Nian Gao)
STEP 1
First, wash and cook the white potatoes. You can cook them in a steamer for 30-40 minutes, or in the microwave (see microwave method here) for 10 minutes, or until a toothpick can be easily inserted into the center. Mash using a fork while the potato is still warm.
STEP 2
In a clean bowl, mix glutinous rice flour (mochiko flour) with tapioca flour, sugar and salt.
STEP 3
Knead the cooked mashed potato into the dry ingredients best you can, so that the potato is well incorporated with the flour. Set aside.
STEP 4
Pour hot water into the flour mixture and use a whisk to mix well. Stir the coconut oil into the batter
STEP 5
Stir in the add ins (green onion and diced potatoes)
STEP 6
Pour batter into the greased cake pan or oven safe pan, and bake in oven 350F for 50-60 minutes , or until the middle is set and the edges are crispy.
STEP 7
For softer texture, you can also steam the mochi batter on medium heat for 45-60 mins, 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
Enjoy!
Recipe Variations and Optional Add Ins:
- The add in options for this baked mochi cake recipe are pretty much unlimited and you can easily customize the flavor and texture to fit your own tastes! Here are some awesome ways you can make this sweet rice cake your own
- 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. Try using full fat coconut milk or almond milk instead of water. The fat in the coconut milk will translate to a silky, glossy rice cake that is more decadent than just water. Just be sure to heat up the liquid first so that it's hot.
How to Store Savory Potato Mochi Cake
- This Savory Potato Mochi Cake can be kept covered at room temperature for up to 24 hours. Enjoy them fresh within this time for the best taste and texture.
- While it's possible to refrigerate mochi cakes, rice flour desserts like mochi tend to develop a waxy hard texture when stored in the fridge for more than 1-2 days.
- If your mochi cakes lose their soft and chewy texture after refrigeration, you can re-steam or pan-fry them until hot and completely translucent to revive their original texture.
- For longer storage, consider wrapping the rice cakes completely in plastic wrap or a Ziploc bag and freezing them. When ready to enjoy, defrost the frozen mochi cakes at room temperature. Frozen mochi cakes do not require re-steaming.
Final Tips & Reminders
- Glutinous rice flour is known by several names. In Asian grocery stores, you'll find it labeled as Glutinous Rice Flour or Mochiko Flour, but sometimes it's called Sweet White Rice Flour. Be sure not to confuse glutinous rice flour from regular white rice flour or brown rice flour, as they are not interchangeable!
- 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.
Green Onion & Potato Mochi Cake (Nian Gao)
Ingredients
Mochi Batter
- 1 ½ cup mochiko flour, sweet rice or glutinous rice flour (175g), read notes*
- ⅓ cup tapioca flour (45g)
- 2 Tbsp granulated sugar of choice (25g), or a sugar free alternative, such as granulated monk fruit sweetener
- 1 tsp salt (7g)
- 1 cup mashed white potato (228g), cooked and mashed while warm. Was about 2 medium russet potato
- 1 cup hot water (240g), almost boiling
- 3 Tbsp light olive oil or melted coconut oil (42 g)
Add Ins
- ½ cup chopped green onions , or chives
- 1 cup diced cooked potatoes
Instructions
- First, wash and cook the white potatoes. You can cook them in a steamer for 30-40 minutes, or in the microwave (see microwave method here) for 10 minutes, or until a toothpick can be easily inserted into the center. Mash using a fork while the potato is still warm.
- Preheat oven to 350 F. Grease a 8 x 8 inch square cake (I used a Pyrex glass dish) with some oil (spray oil works fine, too).
- In a clean bowl, mix glutinous rice flour (mochiko flour) with tapioca flour, sugar and salt.
- Knead the cooked mashed potato into the dry ingredients best you can, so that the potato is well incorporated with the flour. Set aside.
- Pour the hot water** into the flour mixture and use a whisk to mix well.
- Stir the coconut oil into the batter
- Stir in the add ins (green onion and diced potatoes)
- Pour batter into the greased cake pan or oven safe pan, and bake in oven 350F for 50-60 minutes , or until the middle is set and the edges are crispy.
- For softer texture, you can also steam the mochi batter on medium heat for 45-60 mins, 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.
- Enjoy!
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