snowy mountain

Nian Gao Sticky Rice Cake

These are made with glutinous rice flour and speckled with beans — in my opinion, a perfect power combo for long trail (or other activity) adventures! The flax seed and brown rice flour add some fiber for sustainable energy, but you can replace the brown rice flour with more glutinous rice flour and eliminate the flax seeds if you want more quick-release carbs.

Total time: 2 ½ hours. Makes one 8×8″ pan of thick Nian Gao!

Materials: Mixing bowl; measuring vessels; 8×8″ pan; (optional) scale. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 cups (300g) glutinous rice flour
  • ½ cup (75g) brown rice flour (can sub with more glutinous rice flour)
  • 1 tbsp ground flax seed
  • ⅓ cup (100g) coconut milk
  • ⅔ cup granulated sugar
  • 1 ½ cups hot water
  • 1 – 1 ½ cups whole cooked beans of choice
  • Optional: dates for decoration


  1. Pre-heat oven to 350°F and butter baking pan.
  2. Mix together all ingredients, then spread in pan.
  3. Bake for 1 hour.
  4. Optional to top with dates for decoration and extra sweetness. Let cool for at least 1 hour.

Greetings from our kitchen!

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