Nian Gao (LNY Cake) Butter Mochi Muffins
Deliciously soft and chewy, these muffins combine the traditional flavors of Nian Gao (Chinese New Year cake) with the rich, buttery texture of mochi. Made with glutinous rice flour, brown sugar, butter, and milk, each muffin has a perfect balance of sweet, nutty, and chewy goodness—ideal for celebrating the Lunar New Year or any occasion! Serve warm for an irresistible treat.
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.