Introduction

This Baked Red Bean Nian Gao is a modern, fuss-free take on the traditional Chinese New Year’s sticky rice cake. Made with mochiko (sweet rice flour) and layered with swirls of sweet red bean paste, this gluten-free dessert bakes up with a golden crust and a chewy, custardy interior. Unlike steamed versions, this cake is easier to slice and serve, making it perfect for gatherings.

The rich coconut milk and sweetened condensed milk create a luscious base, while the anko (red bean paste) adds earthy sweetness. Toasted sesame seeds on top provide a nutty crunch. Ideal for Lunar New Year, potlucks, or as an afternoon treat with tea!

Quick Recipe Info

ServingsReady InCaloriesGood For
12–15 squares1 hour320 kcalHolidays, Dessert, Snacks

Ingredients

For the Cake:

  • ½ cup (113g) unsalted butter, melted and cooled (plus extra for greasing)
  • 3 cups (454g) mochiko (sweet rice flour, like Koda Farms Blue Star)
  • 1 tablespoon gluten-free baking powder
  • ½ teaspoon kosher salt (Diamond Crystal)
  • 4 large eggs
  • 1 (14-oz) can unsweetened coconut milk (full-fat)
  • 1 (14-oz) can sweetened condensed milk

For the Filling & Topping:

  • 2 cups (500g) homemade or store-bought anko (red bean paste)
  • 2 tablespoons white sesame seeds

Step-by-Step Instructions

Step 1: Prep the Pan

  1. Preheat oven to 350°F (175°C). Generously grease a 9×13-inch cake pan with butter (this ensures a crispy, golden crust).

Step 2: Mix Dry Ingredients

  1. In a large bowl, whisk together mochiko, baking powder, and salt until no lumps remain.

Step 3: Blend Wet Ingredients

  1. In another bowl, whisk eggs lightly. Add melted butter, coconut milk, and condensed milk. Whisk until smooth.

Step 4: Combine Batter

  1. Pour the wet mixture into the dry ingredients. Whisk vigorously (scraping the bowl’s bottom) until the batter is silky and lump-free.
  2. Pour batter into the greased pan.

Step 5: Add Red Bean Paste

  1. Dot the surface with ⅓ of the red bean paste in teaspoon-sized dollops.
  2. Gently press with a spatula to marble the paste into the batter (don’t overmix—streaks are beautiful!).
  3. Repeat twice more with remaining paste.
  4. Sprinkle sesame seeds on top. For swirls, drag a toothpick through the batter.

Step 6: Bake

  1. Bake 35–45 minutes, until the edges are golden and the center springs back when touched (a toothpick should come out mostly clean).

Step 7: Cool & Serve

  1. Let cool 20 minutes in the pan. Slice into squares and serve warm or at room temperature.

Tips for Success

  • Grease Well: A buttered pan ensures easy release and a caramelized crust.
  • Mochiko Note: Use Koda Farms or another gluten-free brand (some generic sweet rice flours may be cross-contaminated).
  • Red Bean Paste: Store-bought works, but homemade (simmered adzuki beans with sugar) tastes fresher.
  • Texture: The cake should be chewy but not gummy. Overbaking dries it out.

Variations

  • Matcha Swirl: Replace ¼ cup mochiko with matcha powder for a green tea twist.
  • Pandan Version: Substitute ½ cup coconut milk with pandan extract for floral notes.
  • Savory-Sweet: Top with crispy bacon or grated coconut for contrast.

Serving Suggestions

  • With Tea: Pair with jasmine tea or hojicha to cut the sweetness.
  • À la Mode: Serve warm with vanilla ice cream or whipped cream.
  • Festive Touch: Cut into diamond shapes for Lunar New Year symbolism.

Storage & Reheating

  • Room Temp: Keeps for 2 days wrapped tightly.
  • Fridge: Store up to 5 days; reheat in the microwave (10 seconds) to restore softness.
  • Freezing: Slice and freeze for 1 month. Thaw at room temp or toast lightly.

Nutrition Information (Per Square)

NutrientAmount% Daily Value
Calories320 kcal16%
Total Fat12g15%
Saturated Fat8g40%
Carbohydrates48g16%
Fiber2g7%
Protein5g10%

Cost Estimation

  • Mochiko Flour: $4.00
  • Red Bean Paste: $3.50
  • Coconut Milk & Condensed Milk: $3.00
  • Total Cost: 10.50(10.50(0.70 per serving)

See Also

Did You Try This Recipe?

Tag us on social media with your #GlutenFreeNianGao creations! We’d love to see your swirls and slices. 🎉✨

This version stays true to tradition while being 100% gluten-free and foolproof. Let me know if you’d like adjustments! 😊