Healthier Peanut Butter Nian Gao

Steamed Peanut Butter Mochi Cake Chinese Nian Gao Recipe

All Purpose Veggies

makes just ONE 5.6 inch round cake (Pyrex 4 cup round dish). Use 2x3x buttons for larger batches.

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4 from 4 votes

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Prep Time 15

Cook Time 45

Course Dessert

Cuisine Chinese, Japanese

Servings servings

Calories 212 kcal

Ingredients

Mochi Batter

1 cup mochiko flour, sweet rice or glutinous rice flour (175 g) , read notes*
¼ cup tapioca flour (30 g)
⅓ cup brown sugar (74 g), or a sugar free alternative, such as granulated monk fruit sweetner
1 ¼ cup almond milk, regular milk or water (285 g)
½ cup creamy peanut butter spread , like Jif (129 g)

Add Ins

⅓ cup unsalted roasted peanuts , can replace with other chopped nuts if desired (50 g)

Instructions

Preheat oven to 340 F or boil water to prepare the steamer. Also grease a Pyrex 4 cup round container with 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.
Stir the creamy peanut butter spread into the batter
Add the roasted peanuts to the batter
Pour batter into a GREASED pyrex glass round container and steam on medium heat for 40 minutes, or until the center of the mochi cake is set. Alternatively, you can also bake the mochi cake in the oven - 340F for 40 minutes, or until the middle is set and the edges are crispy.
Let cool completely before serving, or cool the cakes in the freezer for 1-2 hours which helps to get clean slices of cakes.
Fry the sliced mochi cakes in oil if desired. Enjoy!

Notes

*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!!!

**heating up the liquid ingredient in mochi recipes help the mochi become even more chewy and also makes the final product develop a glossy sheen.

Nutrition

Calories: 212kcalCarbohydrates: 27gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 163mgPotassium: 163mgFiber: 2gSugar: 2gCalcium: 58mgIron: 1mgZinc: 1mg***Net Carbs: 25g

Keyword gluten free, mochi, new year

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