Making batches of Nian Gao (Chinese New Year Cake) to gift and enjoy throughout the month is a long-standing tradition in my family. It is a humble mochi cake and it is simple to make and not at all fancy. With Lunar New Year approaching, I’ll be making plenty more!
With friends in Denver, it is a little different since not many people know what Nian Gao is and how to eat it and appreciate it. I made this more approachable butter mochi muffin variation for my neighbors and their kids to share and to say thank you for the many times they came by and pick up packages for me while I am not at home! The porch pirate situation is pretty wild in Denver and I honestly would have so much anxiety on the daily without them! Even though they don’t know what Nian Gao is (I described this version as brown sugar flavor), I’m glad to see them enjoy it!
Looking for more Lunar New Year treats? Check out these recipes:
- Almond Cookies
- Nian Gao (Chinese New Year Rice Cake)
- Muah Chee aka Peanut Mochi
- Sourdough Discard Dumpling Wrappers
Nian Gao (LNY Cake) Butter Mochi Muffins
Ingredients
- 80 g Chinese brown sugar slab or regular brown sugar
- 185 g milk or alternative milk with some fat content, like coconut milk
- 25 g unsalted butter or vegan butter
- 1/2 egg or 1/2 tbsp chia seed + 1.5tsp water
- 100 g glutinous rice flour
- 15 g rice flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- dried red date (jujube) for decoration
Instructions
- In a saucepan, dissolve the brown sugar in the milk over medium heat. Once fully dissolved, add the butter and stir until melted. Remove from heat and allow the mixture to cool completely.
- Once cooled, whisk in the egg until fully combined.
- In a separate bowl, sift together the remaining dry ingredients. Gradually add them to the milk mixture, stirring gently until smooth and well combined.
- Divide the batter evenly among the muffin molds. Decorate each muffin with a red date on top.
- Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
