How to Make Chinese Sticky Rice Cake - A Step-by-Step Guide

Chinese Sticky Rice Cake, also known as Nian Gao, is a traditional Chinese New Year dessert that is believed to bring good luck and prosperity for the coming year. This sweet and sticky cake is made with glutinous rice flour, sugar, and water, and is often flavored with coconut milk and brown sugar for extra richness and flavor.

Chinese Sticky Rice Cake has a delightfully chewy texture and a sweet, caramel-like flavor that is simply irresistible. It is often steamed in a round or squa...

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Ingredients

  • 1 (16 ounce) box sweet rice flour (mochiko)
  • 1 cup canola oil
  • 2 ½ cups milk
  • 1 ½ cups white sugar
  • 1 teaspoon baking powder
  • 3 eggs, beaten
  • ½ (18.75 ounce) can sweetened red bean paste
  • 2 tablespoons toasted sesame seeds

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 2 hrs 10 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 24
  • Yield: 1 - 9x13 inch cake

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
  • Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Nutrition

    250 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Cholesterol: 25mg
    • Sodium: 63mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 0g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 57mg
    • Iron: 1mg
    • Potassium: 69mg