Almond Milk Coffee Nian Gao (Mochi Cake)
makes ONE 7.25 inch round cakes (Pyrex 7 cup round dish), or TWO 5.6 inch round cakes (Pyrex 4 cup round dish)UNIT CONVERSIONS ARE AVAILABLE FOR THIS RECIPE - toggle between US Customary / Metric measurements by using the buttons on the top of the recipe card.
Ingredients
Mochi Batter
- 1 ½ cup mochiko flour, sweet rice or glutinous rice flour (175 g), read notes*
- 2 Tbsp instant coffee granules (10 g)
- ⅓ cup dark brown sugar (74 g), or a sugar free substitute, such as granulated monk fruit sweetener
- 1 cup plus 2 Tbsp almond milk, regular milk or water (250 g)
- 3 Tbsp coconut oil (42 g), use refined for neutral flavor
Add Ins
- 20 oz package cooked or roasted chestnuts (568 g), can replace with chopped nuts if desired
- ⅓ 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 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**)
- Stir in the instant coffee granules into the milk until completely dissolved.
- Pour the coffee almond milk into the flour-sugar mixture and use a whisk to mix well.
- Stir the coconut oil into the batter
- Add chestnuts and dried fruit to the batter
- Pour batter into the prepared pan or container, and bake in oven 340F for 40 minutes for TWO-4 cup cakes, or about 60 minutes for 7 cup cakes, or until the middle is set and the edges are crispy.
- For softer traditional texture, steam 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!
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: 213kcalCarbohydrates: 41gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 29mgPotassium: 307mgFiber: 1gSugar: 0.05gVitamin A: 12IUVitamin C: 19mgCalcium: 38mgIron: 1mgZinc: 0.4mg***Net Carbs: 40g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!