Go Back
Baked Coconut Nian Gao (烤年糕) With Red Bean Filling Square
Print Recipe
5 from 1 vote

Baked Coconut Nian Gao (年糕) With Red Bean Filling

Baked nian gao is a surprisingly easy Chinese glutinous rice cake dessert that is chewy, lightly sweetened, and has a lightly crusty coconut top! The soft red bean paste filling adds an extra delicious layer.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: Chinese
Keyword: baked nian gao, baked rice cake, chinese new year rice cake, coconut mochi cake with red bean filling, coconut nian gao
Servings: 24 pieces
Calories: 208kcal

Ingredients

Batter

  • 1 bag glutinous rice flour 1 lb
  • 3/4 cup sugar 150 g, decrease to 1/2 cup if using store-bought red bean paste
  • 2 cups whole milk 480 mL
  • 1/2 can coconut milk 200 mL
  • 4 eggs
  • 2 tbsp butter melted (28 g)
  • 1 tbsp vanilla extract

Add-ons

  • 3/4 cup unsweetened coconut flakes 90g
  • 1/2 can red bean paste optional (can use more if using homemade red bean paste)
  • almond slices optional

Instructions

Plain Version

  • Add all of the batter ingredients to a large bowl. Whisk well until no clumps remain. Mix in the coconut flakes. Note 1
  • Pour the batter into a greased 9" by 13" baking pan or two smaller baking pans. Note 2
  • Optionally sprinkle almond slices on top.
  • Bake at 350 F for 45 - 55 minutes, or until a toothpick inserted in the middle comes out clean.

Red Bean Filling Version

  • Add all of the batter ingredients to a large bowl. Whisk well until no clumps remain. I find it easier to whisk everything minus the coconut flakes together until smooth and then add the coconut flakes at the end. Note 1
  • Pour half of the batter into a greased 9" by 13" baking pan or two smaller baking pans. Note 2
  • Bake at 350F for 20 - 25 minutes, just until set.
  • Spread on the red bean paste into an even layer across the rice cake. Note 3
  • Mix the coconut flakes into the remaining rice cake batter before pouring on top of the red bean layer.
  • Optionally sprinkle almond slices on top.
  • Bake at 350 F for an additional 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.

Notes

  1. You don't need to worry about overmixing the batter because this is a gluten free recipe. So, you can vigorously whisk the batter to make sure all of the clumps are gone for a smooth rice cake.
  2. If you separate the batter into two pans, then the batter will likely take longer to bake due to the increased thickness.
  3. If you are using homemade red bean paste, you add more for the filling because homemade versions usually aren't as overwhelming sweet. 
Calories were calculated with red bean paste filling. (~180 without red bean paste)