Nian Gao

This is an easier baked version of the traditional steamed rice cake served during Lunar New Year. The key ingredient to this sweet, dense, sticky cake is mochiko -- sweet rice flour -- which gives the cake a fun and surprising texture.
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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 10 min
  • Yield: 10 to 12 servings
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Nonstick cooking spray, for the pan

1 pound mochiko (sweet rice flour; about 3 cups) 

2 1/2 cups sugar

1/2 teaspoon kosher salt

4 large eggs, lightly beaten

3 cups whole milk

3 tablespoons unsalted butter, melted

1/2 teaspoon almond extract

1/4 cup toasted sweetened coconut flakes

2 tablespoons toasted sliced almonds


  1. Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with nonstick cooking spray, line it with a parchment round and place on a baking sheet.
  2. In a large bowl, whisk together the rice flour, sugar and salt. In a separate bowl, beat the eggs, then add the milk, butter and extract and whisk to combine. Slowly add the wet ingredients to the dry mixture and whisk until completely smooth. Pour into the prepared pan on the baking sheet.
  3. Bake for 25 minutes, then sprinkle the coconut flakes and sliced almonds on top of the cake. Return to the oven and bake until the cake is set and the top is starting to turn golden brown, another 35 to 40 minutes. Let cool completely in the pan. 
  4. Invert the cake onto a serving plate. Serve at room temperature. Store any leftovers for 2 to 3 days in an airtight container or wrapped tightly in plastic wrap.