Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Check out my Baked Brown Sugar Nian Gao Recipe LINK
Check out my Traditional Steamed Nian Gao Recipe LINK

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Chocolate Mochi Bread

I've often enjoyed mochi bread from the store and decided to try making a similar version at home. While my attempts turned out differently, I realized that the original buns were made with tapioca starch. I'll keep that in mind for next time. Nevertheless, I was pleased with the result using glutinous rice powder, as I adore mochi-type desserts.

My chocolate mochi bread rolls are a delightful twist on traditional mochi bread, infusing chocolate flavor into the dough. For extra chewiness, I use only glutinous rice flour and skip other flours. I've also added chocolate chips for sweetness, though they can be omitted for a less sweet option. These rolls are perfect for snacking, dessert, or paired with coffee or tea. Feel free to customize the flavors and toppings to suit your taste preferences.

Ingredients:

- 200 grams glutinous rice flour (sweet rice flour or Mochiko rice flour)

- 20 grams cocoa powder

- 1 gram salt

- 124 grams milk

- 20 grams neutral-flavored oil

- 50 grams maple syrup

- 1 egg, slightly beaten (about 45 grams)

- 60 grams semi-sweet chocolate chips 

Instructions:

1. Begin by preheating your oven to 185°C (375°F) and lining a baking sheet with parchment paper.

2. In a mixing bowl, combine the glutinous rice flour, cocoa powder, and salt. Whisk the dry ingredients together until they are well mixed.

3. Warm the milk until it reaches a gentle warmth, making sure not to let it boil.

4. Add the warm milk, neutral-flavored oil, and maple syrup or honey to the dry ingredients in the bowl.

5. Mix the ingredients together until they are well combined. The texture should resemble gravel.

6. Once the wet and dry ingredients are thoroughly mixed, add the slightly beaten egg to the bowl.

7. Mix everything together until a cohesive dough forms, ensuring that all the ingredients are evenly incorporated.

8. Stir in the chocolate chips until they are evenly distributed throughout the dough, adding a delightful chocolatey flavor.

9. Divide the dough into 8-10 equal pieces, shaping each portion into a ball, and placing them onto the prepared baking sheet.

10. Place the baking sheet in the preheated oven and bake the chocolate mochi bread for approximately 15 minutes.

11. Once baked, remove the bread from the oven and allow it to cool slightly before serving.

12. Enjoy the chocolate mochi bread on the same day they are made for the best texture and flavor.

13. Any leftover bread can be stored in a sealed container at room temperature for up to 2-3 days. Reheat in the microwave for 20 seconds to soften before serving.

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