How to Make Baked Coconut Sticky Rice Cake for Lunar New Year
Every year according to the Lunar calendar, which usually falls between January and February, billions of people around the world celebrate the Lunar New Year, especially those with roots from Asian countries including China, Singapore, Cambodia, Philippines, Vietnam, Malaysia and Thailand!
Growing up in a Chinese household, every year I look forward Chinese New Year. I read my Chinese animal horoscope, I look forward to collecting 紅包 red pockets (who doesn’t love lucky money)? But I also LOVE eating traditional Chinese New Year dishes!! Some dishes I enjoy include Turnip Cake, sticky rice and Nian Gao年糕 (New Year Cake). The one my Mom often brought home was this one.
As delicious as that one is, I prefer a slightly different kind; one baked one with coconut milk. This super-easy recipe is featured on the blog today!! The chewy texture is what I particularly love, along with the flavour of coconut!
Whenever I make this dessert, I need to be careful, because there is always the risk that the entire 9×13” tray of dessert ends up in my stomach. But Chinese New Year comes around only once per year, right? 😉
This recipe also uses glutinous rice flour. You can find them at most Asian grocery stores. For my gluten-free and celiac friends, “glutinous” refers to the sticky texture of the cake – it does not contain gluten. If you are concerned with cross contamination and want to ensure 100% gluten free, look for rice flours that say gluten-free on the label.
I admit I just wanted to show off my Lucky Cat in this photo, lol
400 gm glutinous flour (1 bag)
2 cans coconut milk (about 400 ml each)
400 gm white sugar
- Preheat the oven to 350 F / 180 C.
- Line the bottom of a 9 x 13” (33 x 23 cm) pan with parchment paper. Brush the sides of the pan with oil.
- Beat the eggs. Add sugar and mix very well.
- Add coconut milk and glutinous flour. Run the rice flour through a sieve to ensure all lumps are eliminated. Mix until very smooth.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes to 1 hour. Or until toothpick comes out clean.
- Cut into squares (as big or small as you like)!
Nutrition Information (Per Slice)
I | would | rather | not | know!
Recipe adapted from my Aunt Wendy and my Cousin Ivan who both make amazingly-delicious Chinese desserts! And this fab Chinese food blogger Christine’s Recipes
Happy Lunar New Year Everyone! I wish you all a happy, healthy, prosperous and successful Year of the Rooster!
What are some of your favourite dishes or Chinese traditions? Leave me a comment and let me know!
Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!
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