Go Back
–+ servings
Chinese Sticky Rice Cake

Irresistible Vegan Chinese Sticky Rice Cake Made Easy

This Vegan Chinese Sticky Rice Cake, or Nian Gao, combines tradition with a chewy texture, perfect for snacking anytime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Chinese
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Glutinous Rice Flour Essential for authentic texture; cannot be substituted with regular flour.
  • 1 can Full-Fat Coconut Milk Adds creaminess and richness; replace with additional non-dairy milk if needed, but will alter texture.
  • 1 cup Unsweetened Soymilk/Non-Dairy Milk Contributes to moisture; any unsweetened non-dairy milk can be used.
  • 1 cup Coconut Sugar Natural sweetness; brown sugar can be a substitute for a similar flavor.
  • 1 teaspoon Baking Powder Helps the cake rise during baking; make sure it's fresh for the best results.
  • 1 teaspoon Baking Soda Acts as a leavening agent; fresh is better, but can be omitted without significant impact.
  • 2 tablespoons Olive Oil/Melted Coconut Oil Provides moisture and fat; use any neutral oil, or melted butter for richness.
  • 1 teaspoon Almond Extract Adds delightful flavor; can be substituted with vanilla extract for a different taste.
Optional Add-ins
  • 1 cup Chopped Nuts Adds additional texture and flavor; any type of nuts can be used.
  • 1/2 cup Sweet Red Bean Paste An optional sweet filling that adds authenticity; homemade version recommended.
  • 2 tablespoons Sesame Seeds Optional garnish for flavor and presentation; black or white sesame seeds can be used.

Equipment

  • oven
  • mixing bowl
  • whisk
  • Baking Dish
  • Parchment Paper

Method
 

Instructions
  1. Preheat Oven: Set your oven to 325°F (165°C).
  2. Mix Wet Ingredients: In a large bowl, whisk together the full-fat coconut milk, unsweetened soymilk, coconut sugar, baking powder, baking soda, and olive oil. Mix until fully combined and smooth, about 2-3 minutes.
  3. Add Dry Ingredients: Gradually sift in the glutinous rice flour, stirring gently to incorporate the flour without creating lumps.
  4. Prepare Baking Dish: Line a 13x9 inch baking dish with parchment paper. Pour the batter evenly into the dish, smoothing the top with a spatula.
  5. Add Optional Red Bean Paste: If using, reserve half the batter and add a layer of bean paste before covering with the remaining batter. Sprinkle with chopped nuts or sesame seeds.
  6. Bake: Place the baking dish in the oven. Bake for 1 hour or until the top is golden brown and a toothpick inserted comes out clean.
  7. Cool: Allow the cake to cool to room temperature in the dish. Refrigerate for about an hour before slicing for best texture.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 120mgPotassium: 200mgFiber: 2gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Serve chilled with a sprinkle of coconut sugar for an extra hint of sweetness.

Tried this recipe?

Let us know how it was!