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Baked Niangao (年糕) Sticky Rice Cake

The Mala Market
Author: Kathy Yuan | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • 3 eggs
  • 1 cup raw sugar approx. 200 grams
  • ½ cup neutral vegetable oil approx. 110 grams
  • cups milk approx. 600 grams
  • 1 16-ounce package glutinous rice flour
  • ½ cup optional topping or mix-ins, like sesame seeds, nuts or red bean paste


  • Preheat oven to 350F. Grease or line a 13x9 baking dish with parchment paper.
  • In a large mixing bowl, whisk eggs together to break up yolks (for best results, avoid beating). Add the sugar and oil, whisking well to combine. While stirring continuously, gradually sift in alternating milk and rice flour, whisking until incorporated and few clumps remain. Add in any mix-ins last.
  • Pour batter into prepared pan and bake for 50-55 minutes, until edges have browned and top has set, and a toothpick inserted into the center of pan comes out mostly clean. Any bubbles will flatten upon cooling.
  • Remove from oven and let cool for one hour before slicing. Store covered on counter for up to three days.


*If using whole milk, oil can be decreased to  cup. If using coconut milk, substitute one can full-fat coconut milk (Aroy-D recommended) and replace remaining liquid with another dairy-free/low-fat milk.
**If using mochiko, add 1 teaspoon baking powder and 1/2 teaspoon baking soda.