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Nian Gao Sticky Rice Cake with Red Bean Filling

Nian Gao sticky rice cake - featured image
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This easy, nostalgic Nian Gao sticky rice cake features a chewy, golden exterior and a molten sweet red bean paste filling. Perfect for Lunar New Year or any time you crave a comforting, gluten-free dessert.

Ingredients

Scale
  • 1 2/3 cups glutinous rice flour (200g)
  • 1/3 cup granulated sugar (80g)
  • 1 cup coconut milk (240ml)
  • 1/4 cup water (60ml)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 2/3 cup sweetened red bean paste (150g)
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 tablespoons shredded coconut (optional)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Lightly grease an 8-inch round or square cake pan and line with parchment paper on the bottom and sides.
  2. In a large bowl, whisk together glutinous rice flour, sugar, and salt. Pour in coconut milk, water, and vegetable oil. Whisk until smooth and lump-free. Batter should be thick but pourable.
  3. Pour half the batter into the prepared pan and spread evenly. Dollop red bean paste over the batter and smooth into a thick layer. Top with remaining batter, spreading gently to cover the filling.
  4. Sprinkle optional toppings (sesame seeds, shredded coconut, or chopped nuts) over the surface.
  5. Place the pan into a steamer. Cover and steam over medium-high heat for 40–45 minutes, checking water level every 15 minutes and refilling as needed.
  6. Remove the pan from the steamer and let the cake cool in the pan for 15–20 minutes.
  7. Lift the cake out using parchment paper. Slice into squares or wedges. For a crispy finish, pan-fry slices in a nonstick skillet with a touch of oil until golden on both sides (about 1–2 minutes per side).

Notes

Sift glutinous rice flour for best texture. Do not overmix batter. Chill red bean paste for easier layering. If baking instead of steaming, cover with foil and bake at 350°F for 40–45 minutes. For extra flavor, add orange zest or vanilla to the batter. Cake stores well refrigerated for up to 5 days or frozen for 2 months. Pan-frying slices after refrigeration enhances texture.

Nutrition

Keywords: Nian Gao, sticky rice cake, red bean, gluten-free dessert, Lunar New Year, Chinese dessert, easy Asian sweets, pan-fried rice cake, vegan option

Find it online: https://blingbite.com/nian-gao-sticky-rice-cake-recipe-best-easy-red-bean-filled-dessert/