Click LIKE & follow us on Facebook for recipe updates


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

Follow us on Instagram: mfa_dingoozatfood

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Search This Blog

Saturday, 14 March 2015

Baked Purple Sweet Potato Mochi with Nian Gao Fillings 紫薯年糕球 - 用烘烤式,不油不腻

I brought back a Nian Gao (Chinese New Year Cake) from my hometown. My sister gave it to me, it's a traditional Nian Gao. I used some to make Air-fried Nian Gao Glutinous Balls and I still have some leftover Nian Gao sitting in my fridge. So I used up some of it to make this yummy snack. Although Chinese New Year was over, I believed many chinese household still have Nian Gao at home, just like me. My mom used to have Nian Gao in her fridge all year long Lol... Traditional Nian Gao were steamed more than 10 hours, so it can be kept year long in the fridge/ freezer.

I love Nian Gao. My mom used to pan fried and deep fried it with yam and sweet potato. A very oily and fattening food because the batter, yam, sweet potato and Nian Gao absorbed lots of oil during deep frying process. However, I really love it to the MAX! I rated it as 'the super yummy food'. 

Now back to Singapore home, mom not living with me, no one fried Nian Gao for me. So I got to think of ways to cook Nian Gao to satisfy my craving. Yeah, some say 'people who loves to eat, can cook too!' Lol... thats true!

I made up this recipe by my own. I mixed up rice flour and glutinous rice flour, added some sugar and water. That's it! Goodness I remember to take down the ratio of the flours this time. The traditional Nian Gao that I used is very springy in texture, so the 'mochi' coating that I made is less springy (Q Q), just nice to pair with the springy Nian Gao. If your Nian Gao is the 'less springy' type, do adjust the flour ratio accordingly to your desired texture.

Ingredients: (Yield 15 Mochi)

160g Purple Sweet Potato (Steamed, mashed and sieved) 紫薯160克,蒸好,过筛

This is the type of purple sweet potato that I used in this recipe.

Before the natural dark purple color.

30g Rice Flour 粘米粉 30克

45g Glutinous Rice Flour 糯米粉 45克

40g Castor Sugar (can be reduced if you like it less sweet) 糖 40克,喜欢少甜的可以减少份量

6 tbsp water 水 6汤匙

The amount of water used is depends on the moisture of the sweet potatoes. Do adjust accordingly. 紫薯的湿度都不同的,水的成份需自己拿捏。

Pinch of Salt 少许盐

Some Nian Gao, cut into small cubes. 年糕,切小块

Cooking spray or cooking oil 油

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 



1. Prepare the sweet potato puree. 把紫薯蒸好。弄烂,过筛。

Steamed. The color turned darker.

 2. Stir in water and sugar to the sweet potato puree. 把水和糖加入紫薯泥。

Mashed & sieved the sweet potato to get a smooth puree. 

3. Stir in flour and salt. Mix to form a pliable dough. 加入粉和盐。搅拌成面团。

4. Divide dough into 15 balls. Add the Nian Gao and roll into ball. Place on a lightly greased baking tray. Repeat for the rest. 搓成15粒小球,放年糕馅,搓圆。把烤盘涂上薄薄的油,把年糕球排列好。

5. Spray with olive oil. If you do not have cooking spray, grease your hands while rolling the Nian Gao ball in step 4. 喷少许油在年糕球上。也可以在步骤4,手沾一些油,用手搓年糕球。

6. Bake in a preheated oven 170'C for 20-25 minutes or until fully cooked. You will see the Nian Gao starts bubbling out when it's ready. 预热烤箱,烤170度, 20-25 分钟。


If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 


This recipe is being featured in SAVOUR magazine Jan-Feb 2016 issue.

Thank you SAVOUR for featuring my recipe. :) 

Some feedback from those who have tried this recipe:

By Alice Tan

By Caren Goh 

By Ginny Chan

By Lene Hsc

By Tan Sf 

By Tan Yueh Fei

By Cindy Seng

By Mee Fah Teh 

By Joyce Phuah

By Michelle Lo

By Ong Hwei Peng

By 思萍

By Lily Chong

By Khris Wong

No comments:

Post a comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...