Go Back
Nian Gao - Chinese Coconut Sticky Rice Cake
Print Recipe Pin it for later!
No ratings yet

Nian Gao – Chinese Coconut Sticky Rice Cake

Nian Gao is the traditional Coconut Cake made to celebrate Chinese New Year.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Chinese
Calories: 301.42kcal


  • 1 1/2 cups coconut milk
  • 1 1/2 cups lowfat milk
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup olive oil
  • 1 teaspoon almond extract
  • 1 cup chopped nuts slivered almonds and walnuts
  • 1 lb. glutinous rice flour
  • Notes: You can also top with black or white sesame seeds.


  • Preheat oven to 325 F. Spray a 13x9x2" rectangular pan with non stick spray.
  • In a large bowl, combine coconut milk, milk, sugar, baking powder, baking soda, olive oil and almond extract. Mix well to combine. Add half of the nuts and stir to combine.
  • Slowly add the flour, a little at a time, until thoroughly combined.
  • Transfer to prepared baking dish. Sprinkle remaining nuts on top. Bake for 60-75 minutes, until deep golden brown. When you remove from the oven the middle will appear a little wobbly if you touch it. Let it rest for 15 minutes and it will set.
  • Serve warm or at room temperature.


You can also top with black or white sesame seeds


Calories: 301.42kcal | Carbohydrates: 40.42g | Protein: 3.88g | Fat: 14.49g | Saturated Fat: 5.14g | Sodium: 67.75mg | Fiber: 1.29g | Sugar: 17.75g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!