20+ Delectable Chinese New Year Rice Cake Recipes to Sweeten Your Celebration

Chinese New Year, also known as Lunar New Year, is a time filled with cherished traditions, family gatherings, and, of course, delicious food. Among the many culinary delights enjoyed during this festive season, rice cakes hold a special place.

Symbolizing luck, prosperity, and growth, rice cakes (Nian Gao) are traditionally eaten to celebrate the new year and bring good fortune to all who share in their sweetness.

This collection of 20+ Chinese New Year Rice Cake Recipes goes beyond the classic Nian Gao to include both traditional and creative takes on this beloved treat.

From fruity and floral to nutty and savory variations, these recipes offer something for everyone to enjoy.

Whether you’re looking to add a new favorite to your Lunar New Year menu or discover an exciting twist on an old classic, these rice cake recipes are sure to bring joy, flavor, and festive spirit to your celebration.

20+ Delectable Chinese New Year Rice Cake Recipes to Sweeten Your Celebration

Chinese New Year is a beautiful time to honor cultural heritage, and rice cakes are a delicious way to do just that.

With over 20 rice cake recipes to explore, you can try new flavors, share with loved ones, and celebrate with treats that carry meaningful symbols for the coming year.

From classic styles to modern twists with ingredients like matcha, mango, taro, and sesame, there’s a rice cake here to suit every palate.

These rice cakes aren’t just food—they’re an edible wish for good fortune, health, and happiness in the New Year. Whether you make just one or try them all, these recipes bring joy, tradition, and delectable flavor to your celebration.

Classic Sweet Chinese New Year Rice Cake (Nian Gao)

This classic Nian Gao, or sweet rice cake, is a traditional favorite for Chinese New Year. Made with glutinous rice flour, brown sugar, and water, it symbolizes prosperity and rising fortune in the new year. This chewy, sweet, and slightly caramelized cake is both delicious and meaningful, typically enjoyed steamed and sliced, then pan-fried to perfection.

Ingredients:

• 400g glutinous rice flour
• 300g brown sugar
• 500ml water
• 1 tablespoon vegetable oil (for greasing)
• Optional: sesame seeds or jujubes for garnish

Instructions:

1. Prepare the Steamer: Fill a steamer pot with water and bring to a boil. Grease a 9-inch round cake pan with vegetable oil and set aside.
2. Melt the Sugar: In a small pot, combine brown sugar and water. Heat over medium heat, stirring until the sugar fully dissolves. Allow the mixture to cool slightly.
3. Mix the Batter: In a large mixing bowl, add glutinous rice flour. Gradually pour in the sugar-water mixture, stirring continuously to avoid lumps. The batter should be smooth and thick.
4. Pour and Steam: Pour the batter into the prepared cake pan. Cover with aluminum foil to prevent water droplets from dripping onto the cake. Place the pan in the steamer and steam for 45 minutes to 1 hour, or until a toothpick inserted comes out clean.
5. Cool and Slice: Allow the cake to cool completely before removing from the pan. Slice into thin pieces.
6. Pan-Fry (Optional): To enjoy crispy edges, lightly fry slices in a pan with a small amount of oil until golden on both sides.

Classic Sweet Nian Gao is a delightful, chewy dessert that brings a bit of sweetness to Chinese New Year celebrations. The subtle caramel flavor and pleasant stickiness make it a treat that both kids and adults enjoy. Whether served steamed or fried, this rice cake is a must-have for a prosperous start to the year.

Savory Chinese New Year Rice Cake with Shiitake and Chinese Sausage

This savory version of the Chinese rice cake combines the chewy texture of glutinous rice with the umami flavors of shiitake mushrooms and the slight sweetness of Chinese sausage. This dish is a unique twist on the traditional sweet Nian Gao, perfect for those who prefer a hearty, flavorful snack or appetizer that’s equally symbolic and satisfying.

Ingredients:

• 400g glutinous rice flour
• 250g shiitake mushrooms (fresh or rehydrated), diced
• 2 Chinese sausages (lap cheong), thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 500ml water
• 1 tablespoon vegetable oil (for greasing and frying)
• 1/2 teaspoon salt

Instructions:

1. Prepare the Ingredients: If using dried shiitake mushrooms, soak them in warm water for 20 minutes, then dice. Prepare the Chinese sausage by slicing it thinly.
2. Cook the Filling: In a skillet, heat a small amount of oil. Add the garlic, diced mushrooms, and Chinese sausage. Stir-fry until fragrant and slightly browned. Add soy sauce and salt, stirring well. Set aside to cool.
3. Make the Batter: In a mixing bowl, combine glutinous rice flour with water, stirring until smooth. Add the mushroom and sausage mixture to the batter and mix thoroughly.
4. Steam the Cake: Grease a round or rectangular cake pan and pour in the batter. Cover with foil and place in a steamer. Steam over medium heat for 1 hour, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve: Allow the cake to cool before slicing. Serve as-is, or pan-fry slices for a crispy exterior.

Savory Chinese New Year Rice Cake with Shiitake and Chinese Sausage is a delicious, umami-packed alternative to the classic sweet version. This rice cake pairs well with soy sauce or a chili dipping sauce, adding versatility to your Chinese New Year spread. Its rich flavors and chewy texture make it a festive dish that’s sure to please!

Coconut and Red Bean Chinese New Year Rice Cake

For a tropical twist, this coconut and red bean rice cake combines creamy coconut milk with a layer of sweet red bean paste. This layered dessert offers both visual appeal and delicious flavors, with the coconut milk enhancing the chewy rice cake’s richness and the red bean adding a traditional, sweet touch. Perfect for those who appreciate fusion flavors!

Ingredients:

• 400g glutinous rice flour
• 300ml coconut milk
• 200ml water
• 150g red bean paste
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Pan and Steamer: Grease a 9-inch round cake pan with vegetable oil. Fill a steamer pot with water and bring to a boil.
2. Make the Coconut Batter: In a large mixing bowl, combine glutinous rice flour, coconut milk, water, and sugar. Stir until smooth and well combined.
3. Layer the Cake: Pour half of the coconut batter into the greased cake pan and steam for 20 minutes, or until set. Spread a thin, even layer of red bean paste over the steamed layer.
4. Add Second Layer: Pour the remaining batter over the red bean paste and cover with foil. Steam for another 40-50 minutes, or until fully set.
5. Cool and Slice: Let the cake cool completely before removing from the pan. Slice into squares or wedges for serving.

The Coconut and Red Bean Chinese New Year Rice Cake is an exciting twist on tradition, with layers of coconut and red bean bringing a rich flavor profile to the chewy rice base. This unique rice cake offers a delightful texture and a sweet surprise in every bite, making it a crowd-pleaser during festive gatherings.

Five-Spice Chinese New Year Rice Cake with Dried Shrimp and Scallions

This Five-Spice Chinese New Year Rice Cake offers a unique blend of flavors with the addition of dried shrimp, scallions, and five-spice powder. The savory, slightly smoky flavor is perfect for those looking to try something different from the traditional sweet rice cakes. This dish has a distinct depth from the dried shrimp and five-spice, bringing a savory flair to your celebration.

Ingredients:

• 400g glutinous rice flour
• 250ml water
• 100g dried shrimp, soaked in water and chopped
• 4-5 scallions, finely chopped
• 1 teaspoon five-spice powder
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for greasing and frying)

Instructions:

1. Prepare the Ingredients: Soak dried shrimp in warm water for 15 minutes, then chop finely. Chop the scallions and set aside.
2. Mix the Batter: In a large mixing bowl, combine glutinous rice flour, water, five-spice powder, soy sauce, and salt. Stir until smooth and well incorporated.
3. Add Shrimp and Scallions: Stir in the chopped shrimp and scallions, making sure they are evenly distributed throughout the batter.
4. Steam the Cake: Grease a 9-inch round cake pan, pour in the batter, and cover with foil. Place in a steamer and steam for 1 hour or until a toothpick comes out clean.
5. Cool and Slice: Allow the cake to cool completely, then slice into squares or wedges.
6. Pan-Fry for Extra Flavor (Optional): Heat a small amount of oil in a frying pan, then fry each slice until crispy on both sides.

This Five-Spice Chinese New Year Rice Cake with dried shrimp and scallions is a savory, aromatic twist on the classic rice cake. The addition of five-spice powder and dried shrimp adds depth and complexity, while scallions bring a fresh, vibrant note. It’s perfect for those who enjoy bold flavors and makes a delightful snack or side dish during the festive season.

Matcha and White Chocolate Chinese New Year Rice Cake

This modern twist on the traditional rice cake infuses it with Japanese matcha powder and creamy white chocolate. The earthy matcha balances the sweetness of the white chocolate, creating a dessert that’s visually stunning and deliciously unique. This rice cake is ideal for those who love fusion flavors, offering a refreshingly different taste for Chinese New Year celebrations.

Ingredients:

• 400g glutinous rice flour
• 250g white chocolate, chopped
• 500ml water
• 2 tablespoons matcha powder
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Pan and Steamer: Grease a 9-inch round cake pan with vegetable oil. Set up a steamer with water and bring it to a boil.
2. Melt the White Chocolate: In a small pot or microwave-safe bowl, melt the white chocolate until smooth. Set aside to cool slightly.
3. Make the Matcha Batter: In a large mixing bowl, combine glutinous rice flour, water, matcha powder, and sugar. Stir until smooth.
4. Layer with White Chocolate: Pour half of the matcha batter into the greased pan and steam for 20 minutes, or until set. Drizzle a layer of melted white chocolate on top.
5. Add Final Layer: Pour the remaining matcha batter over the white chocolate and cover with foil. Steam for another 40-50 minutes, or until fully set.
6. Cool and Serve: Let the cake cool completely before slicing into squares or wedges for serving.

The Matcha and White Chocolate Chinese New Year Rice Cake brings a touch of elegance and innovation to the holiday table. The balance of earthy matcha with the sweetness of white chocolate makes this rice cake a treat that’s both visually appealing and rich in flavor. It’s perfect for those looking to introduce unique flavors into traditional Chinese New Year dishes.

Golden Pumpkin and Sweet Potato Chinese New Year Rice Cake

This vibrant Golden Pumpkin and Sweet Potato Rice Cake adds a festive pop of color to your Chinese New Year spread. Made with naturally sweet pumpkin and creamy sweet potato, this rice cake has a mild sweetness and beautiful golden hue. The ingredients symbolize luck and prosperity, making it perfect for welcoming a new year full of blessings.

Ingredients:

• 400g glutinous rice flour
• 250g cooked pumpkin, mashed
• 200g cooked sweet potato, mashed
• 100g sugar
• 500ml water
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Ingredients: Peel, chop, and steam pumpkin and sweet potato until soft. Mash each separately and set aside.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, sugar, and water, stirring until smooth. Divide the batter into two portions.
3. Layer the Cake: Grease a 9-inch round cake pan. Mix mashed pumpkin into one portion of the batter and mashed sweet potato into the other.
4. Steam Each Layer: Pour the pumpkin batter into the pan and steam for 20 minutes. Once set, carefully spread the sweet potato batter on top and steam for an additional 40 minutes, or until the cake is fully cooked through.
5. Cool and Serve: Allow the cake to cool completely before slicing into wedges or squares.

Golden Pumpkin and Sweet Potato Rice Cake is a stunning and tasty addition to your Chinese New Year menu. Its warm, inviting flavors and beautiful layers make it a standout dessert that brings an extra touch of prosperity to the celebration. The natural sweetness of pumpkin and sweet potato makes it a delicious, healthier alternative that everyone will enjoy.

Chestnut and Red Date Chinese New Year Rice Cake

This Chestnut and Red Date Chinese New Year Rice Cake combines the natural sweetness of chestnuts with the unique, rich flavor of red dates (jujubes). Both chestnuts and red dates are considered auspicious ingredients for Chinese New Year, symbolizing prosperity and good health. This rice cake has a delightful combination of textures, making it a satisfying and nourishing addition to the holiday table.

Ingredients:

• 400g glutinous rice flour
• 150g cooked chestnuts, chopped
• 100g red dates (jujubes), pitted and chopped
• 500ml water
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Ingredients: If using fresh chestnuts, boil and peel them before chopping. Pit and chop the red dates.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, water, and sugar, stirring until smooth.
3. Add Chestnuts and Red Dates: Fold the chopped chestnuts and red dates into the batter, mixing until well incorporated.
4. Steam the Cake: Grease a 9-inch round cake pan and pour in the batter. Cover with foil and place in a steamer. Steam for 1 hour or until a toothpick inserted comes out clean.
5. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Chestnut and Red Date Rice Cake is a delightful blend of chewy, sweet, and nutty flavors. The chestnuts add a creamy texture, while the red dates provide natural sweetness and a hint of fruitiness. This rice cake is a perfect way to enjoy a delicious treat while embracing the New Year’s symbolism of prosperity and good health.

Pandan and Coconut Chinese New Year Rice Cake

This Pandan and Coconut Rice Cake brings a Southeast Asian twist to the classic Nian Gao, featuring the aromatic flavors of pandan and the rich creaminess of coconut milk. The combination of these ingredients results in a beautifully green, fragrant, and mildly sweet cake that’s as pleasing to the eyes as it is to the palate. It’s an excellent choice for those looking to introduce new flavors to their Chinese New Year celebrations.

Ingredients:

• 400g glutinous rice flour
• 250ml coconut milk
• 250ml pandan juice (blend pandan leaves with water, then strain)
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Make Pandan Juice: Blend fresh pandan leaves with a bit of water, then strain to extract the green juice.
2. Mix the Batter: In a large mixing bowl, combine glutinous rice flour, coconut milk, pandan juice, and sugar. Stir until smooth.
3. Steam the Cake: Grease a 9-inch round cake pan, pour in the batter, and cover with foil. Place in a steamer and steam for 1 hour, or until a toothpick comes out clean.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Pandan and Coconut Chinese New Year Rice Cake is a refreshing twist on the traditional dessert. Its light green color, fragrant pandan aroma, and creamy coconut flavor make it a crowd-pleasing addition to any celebration. This rice cake is perfect for sharing good fortune and delicious flavors with family and friends.

Mango and Coconut Jelly Chinese New Year Rice Cake

This Mango and Coconut Jelly Rice Cake is a layered dessert that combines the chewy texture of rice cake with a refreshing mango jelly layer. The tropical flavors of mango and coconut make it a delightful addition to Chinese New Year festivities, giving it a modern, fruity twist. This visually appealing rice cake is light, refreshing, and perfect for those who enjoy a chilled dessert.

Ingredients:

• 400g glutinous rice flour
• 250ml coconut milk
• 100g sugar
• 300ml mango juice (fresh or store-bought)
• 1 packet (10g) agar-agar powder
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Coconut Rice Layer: In a mixing bowl, combine glutinous rice flour, coconut milk, and sugar, stirring until smooth.
2. Steam the Coconut Layer: Grease a 9-inch round cake pan, pour in the coconut batter, and cover with foil. Steam for 45 minutes or until set.
3. Make the Mango Jelly Layer: In a small pot, combine mango juice and agar-agar powder. Bring to a boil while stirring, then remove from heat.
4. Pour Over Coconut Layer: Once the coconut layer has cooled slightly, pour the mango jelly layer on top. Allow it to set completely in the refrigerator for 1-2 hours.
5. Slice and Serve: Once fully set, slice the cake into squares or wedges and serve chilled.

The Mango and Coconut Jelly Rice Cake is a vibrant, tropical dessert perfect for warmer climates or those looking for something light. The smooth, chewy rice cake base pairs beautifully with the fruity mango jelly, making it a festive, refreshing dessert that everyone can enjoy at Chinese New Year. This modern take on rice cake is a sweet way to celebrate new beginnings.

Orange Zest and Honey Chinese New Year Rice Cake

This Orange Zest and Honey Rice Cake combines zesty citrus with the natural sweetness of honey, creating a fragrant and subtly sweet treat that symbolizes luck and prosperity. The orange flavor, paired with the classic chewiness of rice cake, brings brightness to your Chinese New Year celebration. This dessert is simple yet elegant, and the aroma of orange zest makes it especially festive.

Ingredients:

• 400g glutinous rice flour
• 250ml water
• 100g honey
• Zest of 2 oranges
• 1 tablespoon sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Orange Zest: Grate the zest of two oranges, being careful not to include the bitter white pith.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, water, honey, orange zest, and sugar. Stir until smooth and well combined.
3. Steam the Cake: Grease a 9-inch round cake pan with vegetable oil. Pour the batter into the pan, cover with foil, and place in a steamer. Steam for 1 hour or until fully set.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Orange Zest and Honey Chinese New Year Rice Cake is a simple yet delightful dessert that captures the essence of the season with its citrus notes and honey sweetness. The fresh aroma of orange and the chewy texture make it a wonderful addition to any Chinese New Year gathering, symbolizing luck and a sweet start to the year.

Taro and Coconut Chinese New Year Rice Cake

This Taro and Coconut Rice Cake brings a creamy, tropical twist to the traditional Nian Gao with the addition of taro and coconut milk. The soft, mildly sweet taro pairs beautifully with the rich coconut flavor, creating a dessert that’s as comforting as it is delicious. This rice cake is perfect for celebrating with family, as both taro and coconut symbolize good luck and togetherness.

Ingredients:

• 400g glutinous rice flour
• 250g taro, peeled and grated
• 250ml coconut milk
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Taro: Peel and grate the taro. Set aside.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, coconut milk, sugar, and grated taro. Stir until everything is well incorporated.
3. Steam the Cake: Grease a 9-inch round cake pan and pour in the batter. Cover with foil and place in a steamer. Steam for 1 hour, or until the cake is set and a toothpick comes out clean.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Taro and Coconut Chinese New Year Rice Cake is a creamy, satisfying dessert that combines the earthy sweetness of taro with the rich flavor of coconut. Its smooth texture and delightful taste make it a comforting addition to any New Year’s celebration, symbolizing harmony and family togetherness for the year ahead.

Black Sesame and Almond Chinese New Year Rice Cake

This Black Sesame and Almond Rice Cake is a nutty, flavorful twist on the traditional rice cake, bringing the deep, roasted taste of black sesame seeds and the mild sweetness of almonds together in one unique dessert. Black sesame is thought to symbolize longevity, making this rice cake a meaningful and delicious way to bring good wishes to loved ones for the New Year.

Ingredients:

• 400g glutinous rice flour
• 250ml water
• 80g black sesame seeds, ground
• 50g almond flour
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Sesame and Almond Mixture: Grind black sesame seeds if they aren’t already ground. Mix with almond flour and set aside.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, water, sugar, ground black sesame, and almond flour. Stir until smooth.
3. Steam the Cake: Grease a 9-inch round cake pan and pour in the batter. Cover with foil and place in a steamer. Steam for 1 hour, or until fully set.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Black Sesame and Almond Chinese New Year Rice Cake is a bold and nutty variation on the classic dessert. With its dark, rich color and nutty aroma, this rice cake is both visually striking and delicious. The flavors of sesame and almond bring depth and warmth, making it a memorable way to share good fortune and longevity during the New Year celebrations.

Red Bean and Coconut Milk Chinese New Year Rice Cake

This Red Bean and Coconut Milk Rice Cake brings the comforting sweetness of red beans together with the creamy flavor of coconut milk. The red bean symbolizes luck, making this dessert a perfect choice for welcoming good fortune during the New Year. With its soft texture and mild sweetness, this rice cake is a delightful, satisfying treat for friends and family.

Ingredients:

• 400g glutinous rice flour
• 250ml coconut milk
• 150g cooked red beans (sweetened, or canned red bean paste)
• 100g sugar
• 250ml water
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Batter: In a large mixing bowl, combine glutinous rice flour, coconut milk, water, and sugar. Stir until smooth.
2. Add the Red Beans: Gently fold in the sweetened red beans or spoonfuls of red bean paste to distribute them evenly in the batter.
3. Steam the Cake: Grease a 9-inch round cake pan with vegetable oil, pour in the batter, and cover with foil. Place in a steamer and steam for 1 hour or until fully set.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Red Bean and Coconut Milk Chinese New Year Rice Cake is a deliciously rich treat that combines two complementary flavors. The red beans add a smooth, subtly sweet bite, while the coconut milk makes the rice cake creamy and fragrant. This dessert is a great way to embrace the spirit of the New Year with a dish that’s both meaningful and tasty.

Pineapple and Ginger Chinese New Year Rice Cake

This Pineapple and Ginger Rice Cake adds a tropical touch with pineapple’s natural sweetness and a hint of spice from fresh ginger. Pineapple, often associated with wealth and fortune, makes this rice cake a festive and symbolic choice for Chinese New Year. The ginger adds a warm, invigorating flavor, making it perfect for a memorable holiday dessert.

Ingredients:

• 400g glutinous rice flour
• 250ml water
• 100g crushed pineapple (fresh or canned, drained)
• 1 tablespoon grated fresh ginger
• 100g sugar
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Prepare the Ingredients: Drain the pineapple if using canned, and grate fresh ginger.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour, water, sugar, pineapple, and ginger. Stir until smooth and well combined.
3. Steam the Cake: Grease a 9-inch round cake pan with vegetable oil, pour in the batter, and cover with foil. Place in a steamer and steam for 1 hour or until fully set.
4. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Pineapple and Ginger Chinese New Year Rice Cake is a fresh and zesty twist on the traditional rice cake. With pineapple for sweetness and ginger for a warm kick, this dessert is both vibrant and auspicious. It’s an ideal choice for a flavorful, lucky dessert that symbolizes a prosperous year ahead.

Sesame and Brown Sugar Chinese New Year Rice Cake

This Sesame and Brown Sugar Rice Cake has a rich, caramel-like flavor from the brown sugar and a nutty aroma from sesame seeds. Brown sugar adds depth to the traditional rice cake, while sesame seeds provide a pleasant crunch. This treat is perfect for those who enjoy a slightly sweet and nutty dessert, offering a new way to enjoy rice cakes during the New Year celebrations.

Ingredients:

• 400g glutinous rice flour
• 250ml water
• 150g dark brown sugar
• 2 tablespoons sesame seeds (toasted)
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Dissolve the Sugar: In a small saucepan, heat the water and brown sugar over low heat until the sugar dissolves. Allow to cool slightly.
2. Make the Batter: In a large mixing bowl, combine glutinous rice flour and the sugar water mixture, stirring until smooth.
3. Add Sesame Seeds: Gently fold in the toasted sesame seeds, reserving a few for garnish if desired.
4. Steam the Cake: Grease a 9-inch round cake pan with vegetable oil, pour in the batter, and cover with foil. Place in a steamer and steam for 1 hour or until fully set.
5. Cool and Slice: Allow the cake to cool completely before slicing into squares or wedges.

The Sesame and Brown Sugar Chinese New Year Rice Cake brings a warm, comforting flavor profile to the traditional dessert. The brown sugar adds a hint of caramel, while the sesame seeds add a nutty, toasty finish. This rice cake is a wonderful way to celebrate the New Year with a treat that’s rich in flavor and symbolism, evoking sweetness and prosperity

Note: More recipes are coming soon!