Serves a Crowd

Niangao (aka Mochi Cake)

October 29, 2012
4 Ratings
Photo by Joy Huang | The Cooking of Joy
Author Notes

While growing up, my mom often made this baked niango, or “mochi cake” to bring to potlucks with other Taiwanese-American families. Since most Asian desserts are not very sweet, this was always a special treat for me and my more Americanized sweet tooth. The consistency was always very chewy (a texture called “QQ” in Taiwan), and my mother usually studded the cake with dollops of sweetened red bean paste. I know a lot of Westerners can’t abide the idea of sweetened beans as a dessert, so I’ve made it an optional ingredient, but if you know, you know good it is.

This cake is traditionally eaten for the Lunar New Year because niango is a homonym in Chinese for “year” and “high”. Thus, eating it at the beginning of the year was supposed to bring forth an auspicious year. There are many different kinds of niango: Shanghainese niangao is a dense, savoury rice cake that is sliced up and stir fried with meat and vegetables. And usually sweet niangao is steamed rather than baked, but my mom found it easier to bake due to the ubiquitousness of ovens in American kitchens. She said that the results were always more consistent than with steaming. The addition of butter in this recipe makes it very similar to Hawaiian butter mochi, but this version uses milk instead of coconut milk, and I find it to be generally less sweet.

My favorite part of niangao is the crusty edges, so I’ve started baking it in my Baker’s Edge brownie pan to maximize the crust:center ratio. I’ve also found that the type of glutinous rice flour used makes a difference. I usually love Mochiko sweet rice flour, but I find that I get a crustier niangao if I use Thai glutinous rice flour; just make sure you grab the green bag instead of the red bag, which is regular, non-glutinous rice flour. —Joy Huang | The Cooking of Joy

  • Prep time 15 minutes
  • Cook time 1 hour 10 minutes
  • Makes 24 pieces
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • 3 cups milk, warmed to a little hotter than a fever
  • 1 1/4 cups sugar
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 pound glutinous rice flour
  • 1 teaspoon baking powder
  • 1/3 cup red bean paste or sweetened red beans (optional)
In This Recipe
  1. Preheat oven to 350 °F. Grease a 9"x13" inch baking pan.
  2. In a medium bowl, whisk together the melted butter, warm milk, sugar, eggs, and vanilla extract.
  3. In a large bowl, whisk together the glutinous rice flour and baking powder. Add the liquid mixture to the dry mixture in 5-7 increments, stirring well after each addition to prevent lumps from forming. Pour the batter into the prepared pan.
  4. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  5. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. It should be golden and crusty. Let cool completely before serving.
  6. For extra decadence, you can slice the niangao into thin slices, dip them in beaten egg, and pan-fry for Cantonese-style niangao.

See what other Food52ers are saying.

  • June Lam
    June Lam
  • LeBec Fin
    LeBec Fin
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • sharonlam

    16 Reviews

    sharonlam February 9, 2021
    Hello I am so looking forward to trying this recipe.
    However I was thinking of using foil containers that are 8x5x2. So it will be easier for package and give out.
    How long of bake time would you suggest?
    Author Comment
    Joy H. February 9, 2021
    I'm not really sure since I've never tried that, but I would check it at the 30 minute mark and then maybe every 5-10 minutes or so.
    sharonlam February 10, 2021
    Thanks Joy! Also, approximately how many cups is 1lb of flour?
    Author Comment
    Joy H. February 10, 2021
    I’m not sure, but if it helps, every box or bag of glutinous rice flour that I’ve ever bought weighed 1 lb.
    sharonlam February 10, 2021
    Oh silly me! I just realized 1 bag is 400g which is 0.88lb
    Do you think it's ok to just use 1 bag? Or must I measure very accurately?
    Author Comment
    Joy H. February 11, 2021
    As with most things when baking, it would be better to be accurate.
    June L. May 14, 2020
    Hi Joy. What can I use in lieu of the red bean paste or sweetened red beans.
    Author Comment
    Joy H. May 14, 2020
    You can just omit them!
    June L. May 15, 2020
    Made it last night. I baked it for 49 minutes and it came out dense and dry; not chewy like moche. What happened? rice flour too old?
    Author Comment
    Joy H. May 15, 2020
    Are you sure you used glutinous rice flour and not just regular rice flour?
    June L. May 15, 2020
    There is the mistake. I used the Flying Horse brand of Rice Flour and mistook it for glutinous rice flour. Now I need to add glutinous rice flour to my asian market shopping list. Do you have a preferred brand? What about the red bean paste? Thanks for all your input.
    Author Comment
    Joy H. May 15, 2020
    Mochiko is a good brand. I also like the brand that has the 3 green elephants on it. For red bean paste I like the brand that comes in a blue can.
    TMartin February 9, 2021
    When you say "glutinous" do you mean sweet rice flour?
    Author Comment
    Joy H. February 10, 2021
    LeBec F. February 25, 2015
    FanTAStic! I can't wait to make this. I am so intrigued by glutinous rice flour and its chewy texture. Thks so much.
    Author Comment
    Joy H. February 25, 2015
    You're welcome! Let me know how it worked out for you.