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 mins
Cook Time55 minutes mins
Total Time1 hour hr
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
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
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.
- 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.
- If you separate the batter into two pans, then the batter will likely take longer to bake due to the increased thickness.
- 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)