Savory Corn Mochi Cake (Baked Nian Gao)
makes ONE 8 x 8 inch square cake (Pyrex glass dish)
Ingredients
Mochi Batter
- 2 cup mochiko flour, sweet rice or glutinous rice flour (230g), read notes*
- ½ cup tapioca flour (67g)
- ⅓ cup granulated sugar of choice (67g), or a sugar free alternative, such as granulated monk fruit sweetener
- 1 can (15 oz) whole corn kernels , from canned**. About 261g washed and drained. Equals to about 1 cup of corn puree
- ¾ cup almond milk, regular milk or water (171g), heated in the microwave until hot***
- ¼ cup light olive oil or melted coconut oil (54 g), use butter flavored coconut oil for best flavor!
Instructions
- 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 the bowl of the food processor, mix the dry ingredients together: glutinous rice flour (also called sweet rice flour or mochiko flour) with tapioca flour, and sugar. To make using WITHOUT the food processor: mix dry ingredients in a medium mixing bowl
- Add the corn kernels (washed and rinsed if using canned)To make using WITHOUT the food processor: Prepare corn puree by blending cooked corn kernels in a mini blender until creamy. Add the corn puree to the dry ingredients. And proceed to add the almond milk and melted coconut oil.
- Add melted or softened butter flavored coconut oil (or vegan butter), and the hot almond milk.TIP: the hot milk helps the mochi become chewier.
- Blend until smooth, about 40-60 seconds
- Pour into a well greased cake pan or oven-safe glass dish
- 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!
Video
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!!!
**1 (15 oz) can of corn) will yield approximately 1 cups of corn puree.
I used canned corn, but the corn can be from fresh, or from frozen. Here's how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread (more details on the recipe card).
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one :)
Nutrition
Calories: 208kcalCarbohydrates: 42gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 27mgPotassium: 29mgFiber: 1gSugar: 0.1gVitamin A: 0.1IUVitamin C: 0.002mgCalcium: 29mgIron: 0.2mgZinc: 0.3mg***Net Carbs: 41g
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