30+ Quick And Easy Chinese New Year Sticky Rice Cake Recipes You’ll Love

Chinese New Year is one of the most important festivals in Chinese culture, and food plays a central role in the celebrations.

One of the most beloved and symbolic treats enjoyed during this time is sticky rice cake, or Nian Gao.

This chewy, sweet delicacy is more than just a dessert—it represents good luck, prosperity, and growth for the coming year.

With its versatility, Nian Gao can be made in countless variations, from traditional flavors to more inventive combinations.

In this blog, we bring you 30+ Chinese New Year sticky rice cake recipes, showcasing a wide array of flavors and techniques to elevate your holiday celebrations.

Whether you prefer the classic steamed version or want to experiment with unique ingredients like matcha, durian, or coconut, there’s a recipe here for everyone.

Get ready to explore this delicious, symbolic treat in new and exciting ways!

30+ Quick And Easy Chinese New Year Sticky Rice Cake Recipes You’ll Love

From classic to creative, these 30+ Chinese New Year sticky rice cake recipes offer a rich variety of options to suit all tastes and preferences.

Whether you’re hosting a big family gathering or enjoying a quiet celebration, Nian Gao is a wonderful way to celebrate the festival and bring good fortune into the new year.

These recipes will not only inspire you to create your own versions of this festive treat but will also help you honor the tradition of good luck and prosperity through food.

So, roll up your sleeves, get into the kitchen, and make your celebrations extra special with one of these delicious sticky rice cake recipes!

Classic Nian Gao (Traditional Sweet Sticky Rice Cake)

Classic Nian Gao is the most traditional version of this dessert, featuring a soft, chewy texture with a hint of caramel flavor. Made with glutinous rice flour, sugar, and water, this simple but meaningful dessert is a must for the Chinese New Year as it symbolizes growth and good luck in the coming year. Steamed to perfection, this treat can be sliced and eaten directly or pan-fried for a golden crust.

Ingredients:

• 400g glutinous rice flour
• 200g brown sugar (or Chinese brown sugar blocks for authentic taste)
• 300ml water
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round cake mold with vegetable oil to prevent sticking. Set aside.
2. Make Sugar Syrup: In a saucepan, add water and brown sugar. Heat over medium, stirring until sugar is fully dissolved. Remove from heat and let cool slightly.
3. Mix the Batter: In a mixing bowl, add glutinous rice flour. Slowly pour in the sugar syrup, stirring continuously to avoid lumps. Mix until smooth.
4. Pour and Steam: Pour the batter into the prepared mold, spreading it evenly. Place the mold in a steamer and steam over medium-high heat for 1 hour, or until firm.
5. Cool and Serve: Let the cake cool in the mold before removing it. Once set, slice and serve, or pan-fry the slices for a crispy exterior.

This classic Nian Gao offers a chewy, mildly sweet bite with a soft texture, perfect for celebrating the Lunar New Year. The simplicity of this dessert makes it versatile; whether served warm or pan-fried, it’s a wonderful addition to your holiday celebrations.

Coconut Sticky Rice Cake with Red Bean Filling

Adding a modern twist to the traditional Nian Gao, this coconut sticky rice cake is filled with a sweet red bean paste, creating a delightful contrast in both flavor and texture. The coconut flavor adds a creamy, tropical note, while the red bean filling provides a touch of sweetness. This dessert is perfect for family gatherings, as it brings a unique flavor profile to a beloved classic.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 400ml coconut milk
• 200g sweet red bean paste (store-bought or homemade)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Lightly grease a round or square mold with vegetable oil to prevent sticking. Set aside.
2. Mix the Batter: In a large bowl, combine glutinous rice flour and sugar. Gradually pour in the coconut milk while stirring to ensure a smooth batter with no lumps.
3. Layer and Add Filling: Pour half of the batter into the mold and steam for 15 minutes to partially set the layer. Remove the mold from the steamer, spread the red bean paste over the top, then carefully pour the remaining batter over the filling.
4. Steam the Cake: Place the mold back in the steamer and steam for another 45 minutes, or until the cake is fully set and firm to the touch.
5. Cool and Serve: Allow the cake to cool completely before removing it from the mold. Slice and serve, or pan-fry if desired.

This coconut and red bean Nian Gao is a delightful variation that brings richness and depth to the traditional recipe. The coconut milk enhances the cake’s flavor while the red bean filling adds a pleasant surprise. This version is sure to become a family favorite at any New Year celebration!

Matcha Sticky Rice Cake with Sweet Chestnut

For a unique twist on sticky rice cake, try this matcha and chestnut combination. The earthy, slightly bitter taste of matcha pairs perfectly with the natural sweetness of chestnuts, creating a dessert that is both visually striking and full of flavor. This modern take on Nian Gao brings in the festive color of green, symbolizing renewal and growth in the new year.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 1 tbsp matcha powder (adjust to taste)
• 150g sweet chestnuts, cooked and roughly chopped
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a mold with vegetable oil to prevent sticking. Set aside.
2. Prepare Matcha Batter: In a mixing bowl, combine glutinous rice flour, sugar, and matcha powder. Gradually add water while stirring until a smooth, lump-free batter forms.
3. Add Chestnuts and Mix: Gently fold the chopped chestnuts into the batter, ensuring they are evenly distributed.
4. Pour and Steam: Pour the batter into the prepared mold and steam over medium heat for 1 hour, or until the cake is firm and fully cooked.
5. Cool and Serve: Let the cake cool before slicing. It can be enjoyed as is or pan-fried for a crispy outer layer.

The matcha and chestnut sticky rice cake brings a fresh, earthy flavor to traditional Nian Gao. The matcha adds a distinct green color, symbolizing health and prosperity, while the chestnuts provide a natural sweetness. This cake is a delightful choice for those looking to try a more contemporary version of this auspicious dessert.

Mango Sticky Rice Cake with Coconut Glaze

Inspired by the popular Thai dessert, this Mango Sticky Rice Cake brings tropical sweetness to the traditional Nian Gao, making it both refreshing and indulgent. The combination of mango and coconut offers a bright and fruity twist that’s perfect for those looking to add a fresh flavor to their New Year celebration. This variation has a lovely coconut glaze on top, making it even more special and dessert-like.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 350ml coconut milk
• 1 ripe mango, diced
• 1 tbsp vegetable oil (for greasing the mold)

For the Coconut Glaze:

• 100ml coconut milk
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions:

1. Prepare the Mold: Grease a round cake mold with vegetable oil. Set aside.
2. Mix the Batter: In a bowl, combine glutinous rice flour and sugar. Gradually add coconut milk, stirring to form a smooth, thick batter.
3. Add Mango Pieces: Gently fold in the diced mango pieces, distributing them evenly throughout the batter.
4. Pour and Steam: Pour the batter into the prepared mold, smoothing the top. Steam for 1 hour or until fully set.
5. Make the Coconut Glaze: In a small saucepan, mix coconut milk and sugar. Bring to a simmer, then add the cornstarch slurry. Stir until thickened.
6. Cool, Glaze, and Serve: Once the cake has cooled, drizzle the coconut glaze over the top before serving.

The mango and coconut flavors in this sticky rice cake bring a tropical sweetness that is both comforting and refreshing. With its creamy coconut glaze, this Nian Gao is not only visually stunning but also incredibly tasty, making it an ideal choice for ringing in the New Year with a fruity twist.

Black Sesame and Walnut Sticky Rice Cake

This black sesame and walnut Nian Gao introduces a nutty depth to the traditional sticky rice cake. Black sesame seeds are known for their health benefits, while walnuts add a satisfying crunch. Together, these ingredients give the dessert a rich, earthy flavor and a unique appearance, with the black sesame providing a striking contrast to the chewy rice cake. This recipe is perfect for anyone who loves the warm, nutty taste of sesame.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 3 tbsp black sesame paste (store-bought or homemade)
• 100g walnuts, chopped
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil. Set aside.
2. Mix the Batter: In a bowl, combine glutinous rice flour, sugar, and water. Add the black sesame paste and stir well until smooth and fully incorporated.
3. Add Walnuts: Fold in the chopped walnuts, ensuring even distribution.
4. Pour and Steam: Pour the batter into the prepared mold and steam over medium-high heat for 1 hour, or until the cake is firm and set.
5. Cool and Serve: Allow the cake to cool completely before slicing. Serve as is, or pan-fry to enhance the nutty flavor.

This black sesame and walnut Nian Gao is a rich, satisfying dessert with a deep flavor profile that balances sweetness and earthiness. The crunchy walnuts add texture, making it an excellent treat for New Year celebrations or anytime you crave something unique and flavorful.

Orange Zest Sticky Rice Cake with Goji Berries

This orange zest sticky rice cake with goji berries brings a burst of color and brightness to the table. The orange zest adds a fragrant citrus note that pairs beautifully with the natural sweetness of goji berries, which symbolize good health in Chinese culture. This version of Nian Gao is a refreshing, vibrant treat that is also visually appealing, making it perfect for New Year festivities.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• Zest of one large orange
• 50g goji berries (soaked in warm water for 10 minutes)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil to prevent sticking. Set aside.
2. Mix the Batter: In a large bowl, combine glutinous rice flour, sugar, and water, stirring until smooth. Add the orange zest and mix thoroughly to infuse the citrus aroma.
3. Add Goji Berries: Drain the soaked goji berries and fold them into the batter.
4. Pour and Steam: Pour the batter into the prepared mold and steam over medium-high heat for 1 hour, or until the cake is firm.
5. Cool and Serve: Allow the cake to cool completely before slicing. For extra flavor, consider pan-frying each slice.

This orange zest and goji berry sticky rice cake brings a delightful twist to the traditional Nian Gao, with a refreshing hint of citrus and a visually pleasing look. The goji berries add color and natural sweetness, symbolizing health and longevity, making this dessert a perfect addition to your Chinese New Year celebrations.

Red Date and Almond Sticky Rice Cake

This red date and almond sticky rice cake blends traditional Chinese flavors with a crunchy almond twist. Red dates, or jujubes, are widely used in Chinese cooking for their natural sweetness and health benefits, symbolizing good fortune and harmony. Paired with sliced almonds, this Nian Gao version provides a balance of chewy and crunchy textures, making it a delightful dessert to celebrate the New Year.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 100g red dates (pitted and chopped)
• 50g sliced almonds (for topping)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square mold with vegetable oil. Set aside.
2. Mix the Batter: In a mixing bowl, combine glutinous rice flour, sugar, and water, stirring until smooth. Fold in the chopped red dates.
3. Pour and Add Topping: Pour the batter into the mold and spread it evenly. Sprinkle sliced almonds over the top for a crunchy finish.
4. Steam the Cake: Place the mold in a steamer and steam over medium-high heat for 1 hour, or until the cake is firm and set.
5. Cool and Serve: Allow the cake to cool completely before slicing. Serve as is, or pan-fry slices for a warm, crispy texture.

The red dates and almond sticky rice cake is a unique take on the classic Nian Gao, offering a mix of chewy and crunchy textures. With the subtle sweetness of red dates and the crunch of almonds, this dessert is perfect for celebrating the New Year with family and friends.

Ginger and Brown Sugar Sticky Rice Cake

This ginger and brown sugar Nian Gao is a warmly spiced version that combines the rich caramel notes of brown sugar with the zing of fresh ginger. Ginger is believed to bring warmth and health, making it an auspicious addition to this holiday dessert. This cake is perfect for those who enjoy a dessert with depth, as the ginger flavor balances beautifully with the sweetness of the brown sugar.

Ingredients:

• 400g glutinous rice flour
• 180g brown sugar
• 300ml water
• 1 tbsp fresh ginger, grated
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round cake mold with vegetable oil to prevent sticking. Set aside.
2. Make Ginger Syrup: In a small saucepan, heat the water with brown sugar and grated ginger. Stir until sugar dissolves and remove from heat. Let it cool slightly.
3. Mix the Batter: In a mixing bowl, add glutinous rice flour. Gradually pour in the ginger-infused syrup, stirring continuously until smooth.
4. Pour and Steam: Pour the batter into the prepared mold. Steam over medium heat for 1 hour, or until the cake is firm.
5. Cool and Serve: Allow the cake to cool completely before slicing. Enjoy as is, or pan-fry for a golden crust.

With a hint of spice from the ginger and the deep sweetness of brown sugar, this sticky rice cake offers a rich, warming flavor. It’s an ideal dessert for the colder months of the New Year, bringing a comforting and unique twist to the traditional Nian Gao.

Ube (Purple Yam) Sticky Rice Cake

This ube sticky rice cake gives the traditional Nian Gao a vibrant twist with its eye-catching purple hue. Ube, or purple yam, is widely enjoyed in Southeast Asian desserts for its mildly sweet and creamy flavor. This version of Nian Gao is not only stunning to look at but also has a lovely, subtle sweetness that makes it an excellent choice for celebrating the New Year.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 100g ube powder or ube jam (for color and flavor)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square mold with vegetable oil. Set aside.
2. Mix the Batter: In a bowl, combine glutinous rice flour, sugar, and ube powder (or ube jam). Gradually add water while stirring to create a smooth, even batter.
3. Pour and Steam: Pour the batter into the prepared mold, spreading it evenly. Steam over medium-high heat for 1 hour, or until the cake is firm and set.
4. Cool and Serve: Let the cake cool completely before slicing. Serve as is, or pan-fry for a golden exterior.

This ube sticky rice cake adds a pop of color to your Chinese New Year festivities. Its mild sweetness and unique flavor make it a wonderful alternative to the traditional Nian Gao, and its vibrant purple color brings a festive touch that’s sure to impress your guests.

Matcha and White Chocolate Sticky Rice Cake

This matcha and white chocolate sticky rice cake offers a blend of earthy matcha and creamy white chocolate, creating a modern twist on the traditional Nian Gao. The matcha adds a vibrant green color, symbolizing prosperity and growth, while the white chocolate adds a rich sweetness that balances the slightly bitter matcha. This recipe is perfect for matcha lovers who want a dessert that’s both visually stunning and delicious.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 1 tbsp matcha powder (or more to taste)
• 100g white chocolate chips (or chopped white chocolate)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil. Set aside.
2. Mix the Batter: In a mixing bowl, combine glutinous rice flour, sugar, and matcha powder. Gradually add water while stirring until you have a smooth, green batter.
3. Add White Chocolate: Fold in the white chocolate chips, ensuring they’re evenly distributed throughout the batter.
4. Pour and Steam: Pour the batter into the prepared mold, spreading it evenly. Steam over medium-high heat for 1 hour, or until the cake is fully set.
5. Cool and Serve: Allow the cake to cool completely before slicing. Serve as is, or pan-fry the slices for a warm, slightly melted interior.

With its unique color and flavor combination, this matcha and white chocolate sticky rice cake is a delightful addition to any New Year’s celebration. The subtle bitterness of matcha complements the sweetness of white chocolate, making it an indulgent yet balanced dessert.

Durian Sticky Rice Cake

For the adventurous, this durian sticky rice cake offers a bold, distinctive flavor that durian lovers will appreciate. Known as the “king of fruits” in Southeast Asia, durian has a creamy texture and a unique, sweet aroma that gives this Nian Gao a tropical twist. Though it’s an acquired taste for some, this dessert is sure to stand out during the New Year celebration.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml coconut milk (or water, if preferred)
• 100g durian flesh, mashed
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square mold with vegetable oil. Set aside.
2. Mix the Batter: In a large bowl, combine glutinous rice flour, sugar, and coconut milk. Add the mashed durian and mix thoroughly to incorporate.
3. Pour and Steam: Pour the batter into the prepared mold. Steam over medium heat for 1 hour, or until the cake is set and firm.
4. Cool and Serve: Allow the cake to cool completely before slicing. For a crisp texture, you can pan-fry slices before serving.

This durian sticky rice cake is a must-try for durian enthusiasts, combining the sticky chewiness of Nian Gao with the rich, unique flavor of durian. It’s a bold choice for New Year’s festivities and a dessert that’s sure to spark conversations!

Black Glutinous Rice and Coconut Sticky Rice Cake

Using black glutinous rice flour and coconut milk, this sticky rice cake variation has a deep color and a slightly nutty flavor. Black rice, often considered a symbol of prosperity, adds a unique taste and beautiful dark hue to the cake, while coconut milk enriches its creaminess. This dessert is perfect for those who enjoy the earthiness of black rice with the mild sweetness of coconut.

Ingredients:

• 200g black glutinous rice flour
• 200g regular glutinous rice flour (for a balanced texture)
• 150g sugar
• 300ml coconut milk
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil to prevent sticking. Set aside.
2. Mix the Batter: In a mixing bowl, combine both black and white glutinous rice flours with sugar. Gradually add coconut milk while stirring until the batter is smooth and free of lumps.
3. Pour and Steam: Pour the batter into the prepared mold and spread it evenly. Steam over medium heat for 1 hour, or until the cake is firm and fully set.
4. Cool and Serve: Allow the cake to cool completely before slicing. Serve as is, or pan-fry each slice to enhance the flavors.

This black glutinous rice and coconut sticky rice cake is a visually striking and delicious dessert, with its dark color and rich, earthy flavor. The blend of black rice and coconut milk creates a well-balanced treat that’s perfect for New Year celebrations, symbolizing good fortune and prosperity for the coming year.

Lotus Seed and Red Bean Sticky Rice Cake

This Lotus Seed and Red Bean Sticky Rice Cake brings a delicate, sweet flavor that is both soothing and nourishing. Lotus seeds are often used in traditional Chinese desserts for their calming properties, while red beans symbolize good luck and prosperity. The smooth, subtly sweet red bean paste pairs perfectly with the chewy sticky rice cake, making this dessert a symbol of peace and well-wishing for the New Year.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 100g lotus seeds (soaked overnight)
• 150g red bean paste (store-bought or homemade)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil. Set aside.
2. Cook the Lotus Seeds: Steam the soaked lotus seeds for 20 minutes until soft and tender. Puree them in a blender or mash with a fork.
3. Mix the Batter: In a bowl, combine glutinous rice flour and sugar. Gradually add water and stir until smooth. Mix in the lotus seed puree for a subtle earthy flavor.
4. Layer the Red Bean Paste: Pour half of the batter into the mold, then spoon a layer of red bean paste over it. Pour the remaining batter on top, smoothing the surface.
5. Steam the Cake: Steam over medium-high heat for 1 hour, or until the cake is firm and fully set.
6. Cool and Serve: Allow the cake to cool completely before slicing. Serve warm, or enjoy chilled.

The creamy lotus seed and sweet red bean paste in this sticky rice cake offer a lovely balance of flavors and textures. This version is perfect for those seeking a comforting dessert with traditional Chinese ingredients, and its symbolism of peace and good fortune makes it an ideal choice for New Year celebrations.

Pineapple and Coconut Sticky Rice Cake

This tropical-inspired sticky rice cake combines the tangy sweetness of pineapple with the creamy richness of coconut. Pineapple symbolizes wealth and good fortune in Chinese culture, and its vibrant flavor complements the soft, chewy texture of the rice cake. Topped with a coconut glaze, this cake is a refreshing and sweet addition to the New Year table.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 1 ripe pineapple, peeled and finely chopped
• 100ml coconut milk (for the glaze)
• 1 tbsp cornstarch (for the glaze)
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil. Set aside.
2. Prepare the Pineapple: In a pan, cook the chopped pineapple with a tablespoon of sugar until it softens and releases its juice. Cook until it thickens into a syrupy consistency. Set aside to cool.
3. Mix the Batter: In a bowl, combine glutinous rice flour and sugar. Gradually add water, stirring until smooth. Add the cooled pineapple mixture and stir to combine.
4. Steam the Cake: Pour the batter into the prepared mold and steam over medium-high heat for 1 hour, or until firm.
5. Make the Coconut Glaze: In a small saucepan, heat the coconut milk and cornstarch, stirring until it thickens. Drizzle over the steamed cake before serving.

With the tangy sweetness of pineapple and the rich creaminess of coconut, this sticky rice cake is a delightful treat for Chinese New Year. Its tropical flavors are perfect for those who enjoy a fresh, fruity dessert, and the coconut glaze adds an indulgent finishing touch that’s sure to please everyone at the table.

Sweet Potato and Chestnut Sticky Rice Cake

This Sweet Potato and Chestnut Sticky Rice Cake offers a hearty, earthy twist to the traditional Nian Gao. Sweet potatoes add natural sweetness and a smooth texture, while chestnuts contribute a nutty flavor and a slight crunch. Together, they create a dessert that’s both filling and comforting, symbolizing abundance and nourishment for the New Year.

Ingredients:

• 400g glutinous rice flour
• 150g sugar
• 300ml water
• 200g cooked sweet potato, mashed
• 100g chestnuts, cooked and chopped
• 1 tbsp vegetable oil (for greasing the mold)

Instructions:

1. Prepare the Mold: Grease a round or square cake mold with vegetable oil. Set aside.
2. Mash the Sweet Potato: Cook the sweet potato until tender, then mash it until smooth.
3. Mix the Batter: In a mixing bowl, combine glutinous rice flour, sugar, and water, stirring until smooth. Add the mashed sweet potato and mix well.
4. Add Chestnuts: Gently fold the chopped chestnuts into the batter for added texture and flavor.
5. Steam the Cake: Pour the batter into the prepared mold and steam over medium-high heat for 1 hour, or until set.
6. Cool and Serve: Allow the cake to cool completely before slicing. Serve warm or chilled, depending on preference.

The combination of sweet potato and chestnuts in this sticky rice cake provides a heartwarming, earthy flavor that’s perfect for the colder months. The soft texture of the sweet potato contrasts beautifully with the nutty crunch of chestnuts, making this dessert a filling and comforting choice for New Year’s celebrations.

Note: More recipes are coming soon!