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Baked Chinese New Year Sweet Nian Gao

Baked Chinese New Year Sweet Nian Gao

Author: BMC Teaching Kitchen Recipe Type: Dessert | Cuisine: Asian Serves: 12
Total Time: 30 | Prep Time: 10 | Cook Time: 20


  • Butter, unsalted – 2 tablespoons
  • Eggs – 2 large
  • Canned Coconut milk, unsweetened – 1½ cups
  • Glutinous rice flour – 1½ cups
  • Sugar, granulated – 1 cup (*can use sugar substitute if desired, see below)
  • Salt – ⅛ teaspoon


  1. Preheat the oven to 350°F. Spray a cupcake tin with nonstick spray.
  2. Melt butter and add to a large mixing bowl. Add the eggs and coconut milk. Whisk until mixed.
  3. In a separate bowl, add the rice flour, sugar, and salt and mix to combine. Make a well* in the center and pour in the wet ingredients while mixing with a spatula until you get a smooth runny batter.
  4. Divide the batter evenly into the 12 cupcake cups. Bake for 20-25 minutes or until firm.
  5. Top with sweet red bean paste or another red topping of your choice to celebrate!


*Sugar substitutes are a good alternative to regular sugar if you are working to manage your blood sugar or want to reduce calories or carbohydrates. We like using monk fruit sweetener, erythritol, or stevia.

*To make a well, use your hands or a spoon to make an indentation in the shape of a small bowl shape in the center of your dry mixture. You will then pour the wet mixture into this well.

Nutrition Information

Serving Size: 1 cake Calories: 193
Fat: 7.2g
Saturated Fat: 5.6g
Carbohydrates: 29.4g
Dietary Fiber: 0g
Protein: 2.4g
Sodium: 44.7