This sticky, chewy, and sweet baked red bean mochi cake is a decadent vegan dessert that looks beautiful plated and tastes even better. It’s soft and chewy from glutinous rice flour with a creamy, slightly sweet contrast from coarse red bean paste folded into the batter. Simple to prepare and satisfying to eat, this mochi cake is a great option for gatherings or as an everyday treat.
The cake’s texture is tender and chewy from glutinous rice (mochiko) flour while the sweet red bean paste adds a creamy, earthy-sweet center. It’s an approachable dessert that suits vegan and dairy-free diets and can be adapted with different flavors and add-ins.
Ingredients Used to Make Red Bean Mochi Cake (Baked Nian Gao)
Notes: Glutinous rice flour is often sold as mochiko or sweet rice flour. Many ingredients can be found at Asian grocery stores or mainstream supermarkets.
- Glutinous Rice Flour (Mochiko) – This is the key ingredient for the classic chewy texture. Do not substitute with regular rice flour or brown rice flour.
- Tapioca Flour (Tapioca Starch) – Adds elasticity. Arrowroot or potato starch may be used as alternatives; avoid cornstarch for this recipe.
- Sugar – Use granulated white sugar, raw cane sugar, or a granulated sugar substitute like monk fruit for a lower-sugar option.
- Light Olive Oil – A neutral-flavored oil works best; you can substitute melted coconut oil or avocado oil if preferred.
- Milk of Choice – Unsweetened almond milk was used here, but any dairy or plant-based milk will work.
- Coarse Sweetened Red Bean Paste – Also called ogura-an or chunky adzuki bean paste; this adds texture and sweetness typical of East Asian rice desserts.
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Step-by-Step Guide
How to Make Red Bean Mochi Cake (Baked Nian Gao)
STEP 1
In a clean bowl, combine glutinous rice flour (mochiko), tapioca flour, and sugar. Whisk together to distribute dry ingredients evenly and set aside.
STEP 2
Heat your chosen milk (almond, dairy, or water) until hot but not boiling—about 2 minutes in the microwave—then remove from heat.
STEP 3
Pour the hot milk into the flour and sugar mixture. Whisk until smooth and then stir in the oil.
STEP 4
Whisk the batter thoroughly until fully combined and silky.
STEP 5
Fold in the coarse red bean paste evenly through the batter, leaving some swirls or layers if desired.
STEP 6
Pour the batter into a greased 8 x 8 inch baking pan (or other oven-safe dish). Bake at 350°F (175°C) until the center is set and edges are lightly crisp—about 50–60 minutes for an 8×8 pan. For smaller pans or multiple small cakes, adjust baking time accordingly.
STEP 7
Allow the cake to cool completely before slicing. For particularly clean slices, chill the cake in the freezer for 2–3 hours and then slice with a sharp knife.
STEP 8
Enjoy the mochi cake sliced, room temperature or chilled. Serve plain or with tea for a delightful pairing.
Recipe Variations and Optional Add-Ins
- You can customize this mochi cake in many ways:
- Flavor enhancers: Add up to 1 tablespoon of spices such as cinnamon or pumpkin pie spice. Try cocoa, ginger, cardamom, or a teaspoon of vanilla extract for a different profile.
- Texture boosts: Stir in chopped nuts, seeds, dried fruits, oats, or chocolate chips for variety and extra bite.
- Muffin version: Divide batter into muffin tins and bake or steam for 20–25 minutes for single-serve mochi muffins.
- Richer base: Substitute full-fat coconut milk for almond milk for a silkier, glossier cake.
How to Store Red Bean Mochi Cake
- Store covered at room temperature for up to 24 hours for the best texture and flavor.
- Refrigeration can make glutinous rice desserts firmer or slightly waxy after a day or two; if that happens, re-steam or pan-fry briefly to recover chewiness.
- For longer storage, wrap portions tightly in plastic wrap or place in freezer bags and freeze. Thaw at room temperature when ready to serve; reheating is optional.
Final Tips & Reminders
- Glutinous rice flour is essential for the proper mochi texture. It is sold as mochiko, glutinous rice flour, or sweet rice flour—do not confuse it with regular rice flour.
- Using hot liquid in the batter helps create a chewier, glossier finish. Heat the milk until warm to hot (not boiling) before mixing into the dry ingredients.
Vegan Red Bean Mochi Cake
This sticky and sweet baked red bean mochi cake is a decadent, vegan-friendly dessert with a soft, chewy texture from glutinous rice flour and creamy sweet red bean paste folded into the batter.
Ingredients
Mochi Batter
- 1 ½ cup mochiko flour, sweet rice, or glutinous rice flour (175g)
- ⅓ cup tapioca flour (45g)
- ⅓ cup granulated sugar (67g) or sugar substitute
- 1 cup almond milk, other milk, or water (228g)
- 3 Tbsp light olive oil or melted coconut oil (42g)
Add Ins
- 1 to 1 ¼ cup coarse red bean paste (430g), such as ogura-an
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 x 8 inch square pan or similar oven-safe dish.
- In a bowl, combine glutinous rice flour, tapioca flour, and sugar.
- Heat the milk until hot (about 2 minutes in the microwave). This helps create a chewier, glossier mochi.
- Pour the hot milk into the dry mixture and whisk until smooth.
- Stir in the oil, then fold in the coarse red bean paste.
- Pour the batter into the prepared pan and bake at 350°F for 50–60 minutes, or until the center is set and the edges are slightly crisp. Smaller pans may require less time.
- Alternatively, steam the batter over medium heat for 45–60 minutes until set for a softer texture.
- Allow to cool completely before slicing. For cleaner slices, chill in the freezer for 2–3 hours before cutting.
- Enjoy!
Notes
Glutinous rice flour is sold under names like mochiko or sweet rice flour. Regular white rice flour or brown rice flour will not give the same chewy result. Heating the liquid makes the mochi chewier and adds shine to the finished cake.
Nutrition
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