Steamed Sticky Rice Cake (Nian Gao)

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Nian gao and nian gao omelette

Nian gao and nian gao omelette

This is Steamed Sticky Rice Cake, also called Nian Gao in Mandarin, or Chinese New Year Cake. It is a very popular Chinese dessert. This is a dessert that you either like or hate. I don’t think there’s anything in between, just like durian, not so much of the smell but the texture. If you are not an Asian or exposed to Asian food, it’s highly likely you won’t like it. It’s quite similar to mochi balls…smooth, chewy and sticky. It is also sweet so that it can keep even without a fridge. The long steaming helps, too. With a fridge in almost every housework, this rice cake can keep for ages……if it ever last so long. It doesn’t last long in my house….hehe. For your info, Chinese New Year this year falls on 3rd Feb, the Year of the Rabbit!

Check out my Peanut Butter Mochi Balls if you like mochi balls. They are very easy to make.

I remember eating this nian gao ever since I was very young. See, I was actually trained from young to like it…..*smile*. I remember my grandma used to make this. She actually steamed this overnight…from white batter to caramel colour! This helps in keeping even without a fridge. When we want to eat it, we used a piece of string to cut it because it’s so sticky. We don’t use string to cut them to pieces any more. A plastic dough cutter does the trick.

Cake For Kitchen Gods!

I read that this rice cake was initially made to offer to the kitchen gods. When they eat this cake, the sweetness of the cake will sweeten them up. Besides, the cake will stick all over their mouths and they won’t be able to give a bad report to the god in heaven. Sounds interesting huh. Well, maybe we can serve it to those who have ‘big’ mouths, who love to complain, criticise, back bite etc etc, to ‘glue’ up their mouths while at the same time ’sweeten’ them up. They will be happy and behave well then…..*big smiles*.

Best Coconut Milk

I made this while I was back in Malaysia taking care of my parents for a few weeks. It is one of my parent’s favourites. This is a very simple and easy recipe. I was able to buy freshly squeezed thick coconut milk there. Gosh….that’s like heaven on earth! It’s just the best! I told my sister I want to move there to stay…..all because of the coconut milk…..haha. It’s so convenient. The flavour was just awesome. The rice cake just tastes sooooo good. If I make it here, it won’t taste as nice because canned coconut milk is just so different. I bought a big bag of it and then transfer into smaller bags and then freezed it. It makes cooking anything with coconut milk so super easy.

I don’t serve my parents as it is because I think it’s too sticky and I don’t want them to get choked because of their age. I cut them into pieces when cold and then fry them with beaten eggs. My parents like it very much. My children love it that way, too.

Here’s my Steamed Sticky Rice Cake (Nian Gao) recipe.

500g glutinous rice flour
500g brown sugar
1C thick coconut milk
1C water

Fresh thick coconut milk

Fresh thick coconut milk

Pour the thick coconut milk into a basin.

Nian gao batter

Nian gao batter

Add the glutinous rice flour and brown sugar and mix well. Keep stirring until well combined. It is thick and gooey.

Cooked nian gao

Cooked nian gao

Pour the thick batter into a oiled tin and steam under medium heat for about 1 hour, depending on the thickness. Mine has a white patch in the centre because water dripped on it while steaming. But no problem. Just turn the tray to let any water out. When it cools down, it will dry up. A little dent there but no one noticed…hehe

Nian gao and nian gao omelette

Nian gao and nian gao omelette

The best way to eat this is to chill in the fridge overnight to harden it for easy slicing. If you keep for more than 1 day, it will become hard which makes cutting even much easier. You can use any kitchen knife then to slice it. It will become very soft again when you fry it…..amazing huh. My family likes this, so if I make this, I always make a big tray and keep in the fridge. It doesn’t last long though.

Now, do you have an ‘enemy’ you want to serve this to? Your boss? Your mother-in-law? Your spouse? The list goes on….. Now I’m just joking….haha.

Coconut and Health

Are you confused about coconut? Are you missing out on something that is good for us? There has been hot debates going on. But who is right? As for me, I go for lots of reading plus own experience to make judgements. Let’s not just hear what people say but be intelligently informed so that we can make good and right decisions.

Many people shun away from coconut milk and oil these days believing that it will raise blood cholesterol and heart disease. This is a misconception. There’s really no proper proof to it. If there’s any study that uses hydrogenated coconut oil, you can just throw that away. All hydrogenated oils are very harmful to the body. Coconut oil in its natural form is very beneficial for health. You can easily get virgin coconut oil these days.

Coconut milk and coconut oil are widely used in many countries like India, Malaysia, Singapore, Thailand, Philippines, Polynesia etc but studies have shown that there’s no increase in blood cholesterol or heart disease in these countries.  We grew up eating lots of coconut.

Coconut oil may be saturated fat but it is good saturated fat. It is rich in short to medium chain fatty acids which are easily absorbed by the body to be used, unlike animal fat. It contains lauric acid which is found in mother’s milk and contains immune-boosting properties. It is widely incorporated into many weight loss program these days.

Coconut oil does not cause heart problem. It is good for us. It is beneficial to our bodies. It is a natural food. It is the hydrogenated oil or trans fatty acids that we should avoid as they wreck havoc in our bodies. Hydrogenated or partially hydrogenated oil is present in most processed food, including margarine, potato chips, baked goods, etc.

If you are confused and are interested to know more about coconut and health, check it out at

Coconut : In Support of Good Health in the 21st century by Mary G. Enig., Ph.D, F.A.C.N.
Coconut Oil by Ray Peat (adapted)
The Truth About Coconut Oil by Dr Mercola

Other desserts with coconut that you may be interested in:
Best Coconut Rolls
Popular Malaysian Dessert (Bubur Cha Cha)
9 Layered Coffee Rice Pudding
Condensed Milk Tapioca Cake
Coconut Walnut Slice
Coconut Rocky Road Slice
Peanuts Coconut Cornflakes Slice
Chocolate Coconut Slice

Quote of the day……

“Success is the ability to go from failure to failure without losing your enthusiasm.”

-Sir Winston Churchill

Keep Learning Keep Smiling

Share and Enjoy:
  • Digg
  • Sphinn
  • Facebook
  • Mixx
  • Google


anncoo  on January 7th, 2011

WOW! Mary, you’re so early to make ‘nian gao’. I’ve never made ‘nian gao’ before, must make this for coming CNY :)

TasteHongKong  on January 7th, 2011

I also like fried nian-gao with beaten egg, crisp on the skin and soft inside. Seems that we share the same story about treating the kitchen god : ).

lequan  on January 7th, 2011

Hi Mary,

My Grandma used to make these nian gao for us! Oh this brings me back to my childhood. I used to love these so much. Gosh do I miss them and my cooking ninja Grandma ;-)
I remember she also used to pan fry them too. I’ve never seen your version with eggs though - interesting. I never knew they were so easy to make and involved so few ingredients. Always learning and still smiling :-). Thank you also for the facts on coconut oil and for the links.

cikmanggis  on January 7th, 2011

thank you Mary sb berkongsi info yang berguna ini.Terima kasih juga sb kongsi resepi Nian gao .Saya akan cuba membuatnya untuk sambutan tahun baru Cina kali ini.(nama melayunya kuih bakul kan?)

Cheah  on January 7th, 2011

Nian Gao with coconut milk, this will be tasty and aromatic. Never tasted nian gao with coconut milk, would certainly love to try.

Mary  on January 7th, 2011

@anncoo - Actually I make to eat because of craving, not so much of the Chinese New Year…haha. Of course I am going to make a big tray for the coming Chinese New Year, too…stick everyone’s mouth…LOL :D

@TasteHongKong - Funny story, isn’t it?…haha. Oh, my friends also sandwich the nian gao in between sliced yam and sweet potato, dip in batter and fry it. Awww…it’s so delicious! I must try that next time :D

@lequan - Now you can make this nian gao easily at home. I used to think it’s so difficult to make, too. I heard that you need strong muscles to mix the batter because it’s so thick and heavy and takes a long time to mix it well. Then you need to steam at least 8 hours. Gosh I just give up when I think of my poor arm muscles and then I am so afraid I will burn down my kitchen after so long steaming….LOL. No such thing. It’s just super easy :D

@cikmanggis - You are most welcome, makcik! Oh yes, thanks for reminding me. It’s called ‘kuih bakul’! :D My gosh…too long away from home and my bahasa has gone rusty :P

@Cheah - Yes, my version :D I love coconut in desserts. It adds a lovely flavour to this nian gao. Have fun trying!

Rachana  on January 7th, 2011

This is so new to me…it looks interesting.

Belinda @zomppa  on January 7th, 2011

Not a bad idea to keep the Kitchen Gods smiling, eh? Almost new years!

Mary  on January 7th, 2011

@Rachana - I’m sure you can get lots of this in Hong Kong. Will be a new food to you then. If you like mochi balls, you will love this….my favourite :D

@Belinda @zomppa - I’m sure I will get good reports this year…haha :D

Drick  on January 7th, 2011

very informative post again, and lovely dessert… I know a lot of folks who could benefit from this sweet, gluey cake….. I need to serve it the next time we have our meetings, it will cut the talk time down, huh?

kitchen flavours  on January 7th, 2011

I’m impressed that you make your own ‘kuih bakul’! You are right, either you like it or you don’t. Well I don’t dislike it, nor do I like it either! I only like it if it is steamed till soft and roll over salted grated coconut, yum! My hubby loves this fried with flour with yam sandwiched in between. I remember there are a few taboos when my mom made this special kuih! Nian gao or kuih bakul is indeed a true Chinese traditional dessert that should be passed down to the next generation. Here’s cheers to you!

Peggy  on January 7th, 2011

I love mochi and I’m sure I would love these sticky rice cakes also! Definitely going to try them soon!

Lyndsey  on January 7th, 2011

Mary I love this post. I have been so into coconut lately. Just yesterday I recieved my order from Tropical Traditions, a 32 oz jar (my second one) of their organic virgin coconut oil, and a gallon pail of coconut flakes. I also have been using the coconut cream concentrate on my toast in the morning with almond butter….ahhh it’s devine! Now I need some recipes to use all my goodies, and I will try this one and check out the others. Yay for the weekend so I can have the time! Thanks for sharing!

lisa ng  on January 7th, 2011

Sweet! Mom loves to make this gooey lovely cakes nice and crispy for us!love the little charred sweetness.
So close to the Chinese New Year!
Thank you Mary!
CookNg Sisters

* can i drizzle coconut oil on my vanilla ice cream? lol

lena  on January 7th, 2011

hi mary, i think this is a better and quickie way of making nain gao. Last year i tried to make my own using traditional method, steamed that for abt 10 hrs, thinking of scared already.I’m just wondering does your nian gao keep well since you mentioned steaming only requires an hour?

Jeannie  on January 7th, 2011

I love this! I usually sandwich a piece between sweet potato and yam, dip into batter and fry them till golden brown…delicious!

Mary  on January 7th, 2011

I agree it is an acquired taste, but a lot of people love it. I buy it for symbolic value for Chinese New Year. I’m really impressed that you have made your own. It is no east feat. I hope you have a wonderful day. Blessings…Mary

Swathi  on January 7th, 2011

This steamed rice cake looks delicious. I love the after effect of eating this cake, like glued mouth.

Catherine  on January 7th, 2011

This looks really good. I’ve been trying to cook a lot of asian inspired dishes for my daughter.
I think she would enjoy very much if I tried these sticky rice cakes for her.
Thank you for sharing.
Happy New Year Mary!

uma  on January 7th, 2011

cakes look yummy!

Devaki @weavethousandflavors  on January 7th, 2011

Never fixed this befoer but with you I will gladly venture into the brave unknown world of Asian desserts.

Happy New Year! Mary :)

chow! Devaki @ weavethousandflavors

Mary  on January 7th, 2011

@Drick - Haha….you are very smart, Drick. But please don’t tell the people in the meeting that you learned it from me :D

@kitchen flavours - Oh, I haven’t eaten it with salted coconut yet. I must try next time. Must be very delicious especially if it is freshly grated coconut. Totally agree with you that we should pass down to the next generation. I have to ask my girls to make next time :D

@Peggy - Have fun making. Try with egg, too….delicious :D

@Lyndsey - Oh wow…now it seems you consume more coconut than me! :D Looks like you are going to have lots of fun this weekend trying out cooking and baking with coconut. Can’t wait to see your posts!

@lisa ng - Looks like you are going to have lots of nian gao this Chinese New Year, too. we are going to have good reports…haha :D Well, I think I would rather make coconut ice cream…mmmm. Coconut oil on vanilla ice cream? Maybe you can try it out first and let me know :P

@lena - Whah…you were adventurous. I think I would rather not eat…haha. I don’t have patience for 10 hours of steaming :P So far my nian keeps quite well. Anyway, it never last long in the fridge. My family likes it very much. Probably you can even freeze it though I have not tried.

@Jeannie - Yes, that’s very delicious. I ate before but I don’t think I would do it here. Just don’t like all the oil trapped in the house and the oily kitchen to clean up. Maybe I can try that when summer comes…cook outside. But then I have to deal with the wind :(

@Mary - Wonderful to know that you buy it for Chinese New Year. I guess you can make yourself now. It’s just so simple and easy. Hope you have a wonderful day, too :D

@Swathi - Haha…you like the glued mouth? Less talking :P

@Catherine - Oh wow… are such a wonderful mom! I really hope your daughter likes this one. Have fun cooking :D

@uma - Thanks very much, Uma! :D

@Devaki @weavethousandflavors - You are brave and adventurous! I like that :D Have fun cooking! Happy New Year to you, too!

Ananda Rajashekar  on January 7th, 2011

steamed sounds so healthy and cake sounds so yum :D

Stella  on January 7th, 2011

Hey Mary! These are so neat. I’ve never seen them before. I bet your parents really like it when you come and take care of them so well and even make sticky rick cake (smile). Yum!
Hey, I hope 2011 is a wonderful year for you if I haven’t already told you that…:-)

Katerina  on January 7th, 2011

This is something I would love to try. We have something similar in Greece called Halva Farsalon. It is made with different ingredients but from the looks I think they have similar texture.

serena @bigapplenosh  on January 7th, 2011

Yum, I love nian gao! Thanks for sharing!

tigerfish  on January 7th, 2011

CNY is just one month away! Nian Gao pan fried with egg is one of my childhood memories too!

peachkins  on January 7th, 2011

I haven’t tried nian-ago but it is similar to our rice cakes!

sweetlife  on January 7th, 2011

I have heard of this treat, but never tried it..thanks for sharing this as I love the flavors.

Blackswan  on January 7th, 2011

Wow, u’re really fast! Mary, u’re reminding me CNY’s just around the corner. Hahaha!

Ju  on January 7th, 2011

Mary, this is really fantastic. I will certainly make this for CNY instead of buying. Thank you so much for this lovely yet simple recipe. You’re an amazing cook and a wonderful mother, and your family is truly fortunate to have you.

Ginny Hartzler  on January 7th, 2011

I enjoyed reading this post because my granddaughter is Chinese and we always celebrate Chinese New Year! I have been going to try coconut milk, do you think it is good tasting to drink? They say now that it is good for your health. I got some for my friend and she didn’t like it, I’m going to buy some for myself this weekend.

Kathy Gori  on January 8th, 2011

This looks like an amazing cake Mary. I love coconut oil and I cook with it a lot. As you say it’s extremely good for the body. I love these beautiful desserts you make, this is another winner!

somewhere in singapore  on January 8th, 2011

I like to eat this, but never make myself before, normally buy from outside…

Mary  on January 8th, 2011

@Ananda Rajashekar - Thanks very much, Ananda! :D

@Stella - Yes, I think they were very happy. My mum smiles each time she sees me :D Sometimes she tried to make fun of me…haha. But I am sure glad to be able to make something that they like very much. Wish you a great 2011, too! :D

@Katerina - I would love to see how your Halva Farsalon look like. It’s interesting how we can share some form of similarity in food :D

@serena @bigapplenosh - You are most welcome, Serena! :D

@tigerfish - Yeah…we share the same childhood favourite! :D

@peachkins - I’m sure your rice cakes are delicious, too. I love all types of sweet rice cakes :D

@sweetlife - Now you can try it. Hope you like it :D

@Blackswan - Haha, missing home at this time, and so the nian gao :D It’s always so quiet here so must create some atmosphere, at least through cooking…haha

@Ju - Thanks very much, Ju! Wow….you compliments make me blush :P

@Ginny Hartzler - Oh wow…..that’s fun to be celebrating Chinese New Year every year. I love the coconut water from young coconuts. So far I don’t drink the coconut milk…too rich. I use it in cooking and baking.. It give so much flavour to food…mmm :D

@Kathy Gori - Thanks very much, Kathy! Lovely to now you use a lot of coconut oil….healthy oil :D

@somewhere in singapore - It’s very simple and easy to make. I think you can give a try for this Chinese New Year :D

Sarah  on January 8th, 2011

Do you like the version where the nian gao is steamed (in bite size pieces) and then rolled in freshly grated coconut with a pinch of salt. Best eaten warm or at room temp.

Elin  on January 8th, 2011

Mary…you are so good in making the nian gao. I have never try making them so far. I only know how to buy them and fry them :)
CNY is just 3 weeks away :)

penny aka jeroxie  on January 8th, 2011

I never thought to make my own nian gao… now that I know it is so easy… maybe. just maybe this year is the year

Sharon Moh  on January 8th, 2011

I never got to eat this! You must make some for me too! :P. Love nian gao so much. Although…you fry it with a little TOO much egg.

And Lena, it definitely doesn’t last long. She’ll make a HUGE batch and it’ll be gone in two days. We’ll eat it for breakfast, lunch and dinner and sometimes even in between :D. And I’m really not kidding ;)

Mary  on January 8th, 2011

@Sarah - I have not tried that. I would love to try. I have to wait for my next trip back to Malaysia to get the freshly grated coconut. Must be very delicious…mmmm. Now I am missing home :D

@Elin - It is actually very easy to make. You can try it….more than enough time for Chinese New Year :D

@penny aka jeroxie - You can make a BIG tray for your party :D

@Sharon Moh - Oh…next time I will take you along :D Ya, I know you never seem to be full…eating all the time….haha. That’s why the nian gao can hardly last in the fridge :P Too much egg? Well, next time I make and you fry, OK :D

tasteofbeirut  on January 8th, 2011

It is intetresting to me to see the parallel between the cooking in the East of the mediterranean and the Far East; steaming these rice cakes is a wonderful technique that I am interested in learning; thanks !

Nadji  on January 8th, 2011

Quand on regarde tes photos, la recette semble très facile à faire.
Je vais chercher la farine de riz gluant dans les magasins chinois.
Ce gâteau semble délicieux et je voudrai l’essayer rapidement.
See soon.

Dimah  on January 8th, 2011

This looks great! Thanks for sharing!

zerrin  on January 8th, 2011

A great new recipe for me to use coconut milk, I bought yesterday. I love such light desserts. This looks so yummy! I love the color.

lena  on January 8th, 2011

mary,thanks for the reply and because of the extremely long hours of steaming, i dont think i want to use that method anymore . i have also seen a few quick methods of making nian gao in one of cookbooks. Not sure if i want to make them this year..

wendyywy  on January 8th, 2011

A lot of ppl take the shortcut to make this cake nowadays. Sometimes only the outside looks brown, inside still pale.
I remember when my aunts made this, we were not supposed to ask , “will this cook?” or else it won’t cook, LOL.
But I think their version contains no coconut milk, just sugar, rice flour and water.

Sushma Mallya  on January 8th, 2011

Its come out perfect..very yummy..

Angie's Recipes  on January 9th, 2011

Mary, I can tell you are ready for the CNY! Sure I love Nian Gao.

Christine@Christine's Recipes  on January 9th, 2011

Yeah, CNY is coming. Going to prepare some dishes for it. Nian Gao is a must to eat for sure.

skip to malou  on January 9th, 2011

we had dimsum today at our favorite dimsum place and guess what we had to wait for? yep our order of this rice cake. Our family had a hard time ordering it since we didn’t know how to tell it in Mandarin as our waiter had a hard time understanding it.. now you’ve taught me two things: the name of the name of the recipe so that when we go back, ordering will be easy… we will just say Nian Gao haha and also next time we have a craving, I could just easily get the pan and my dry ingredients and make us some home made ones haha.. thanks Mary..

busygran  on January 9th, 2011

I haven’t had nian gao for ages, like over ten years after my mum was gone! I used to buy for her cos it was her favourite! This really brings back wonderful memories of the time she used to fry slices in flour or roll them in grated coconut! Quite tempting to try out making myself.

veron  on January 9th, 2011

I wonder if this is “kutsinta” in the Philippines. The only way to find out is to make this. :) I’ve been wanting to work with glutinuous rice flour, this is another recipe to add to the list.
Thanks, Mary!

Victor @ Random Cuisine  on January 9th, 2011

Wow! You celebrate Chinese New Year SO early!

We love to make it every year. We tend to top each slices with a red date.

pierre  on January 9th, 2011

hi mary
i have tasted sticky rice recently and loved it !!Pierre

teresa  on January 9th, 2011

oh wow, what a fun dessert, it looks so sweet and decadent!

mycookinghut  on January 9th, 2011

I never made nian gao before. It doesn’t look that difficult. I will give a go this year!

3hungrytummies  on January 10th, 2011

wow you make ur own nian gao! I must buy some soon :)

Mary  on January 10th, 2011

@tasteofbeirut - I have yet to find out more about the mediterranean cooking. They must be very delicious. I only know that dates and olive are widely consumed that :D

@Nadji - Thanks very much! Have fun cooking :D

@Dimah - Thanks very much, Dimah! :D

@zerrin - Thanks very much! Have fun trying it out :D

@lena - You are most welcome, Lena! Give a try to enjoy nian gao this year…homemade is always the best :D

@wendyywy - That’s quite terrible to go for shortcuts and then it’s not cooked. Haha…that’s funny to have ‘pantang’ when making this nian gao :D

@Sushma Mallya - Thanks very much, Sushma! :D

@Angie’s Recipes - Oh yes, thinking of new year and home :D

@Christine@Christine’s Recipes - Would love to see what you cook for Chinese New Year. I haven’t thought what to cook. Definitely making nian gao again soon. Actually want to make today if I have time :D

@skip to malou - Haha…I am tryng to imagine how you try to explain to the waiter that you want nian gao :D Maybe you need to copy the mandarin words here, 年糕, and keep it in your bag. Just show to the waiter whenever you need to order :D Have fun making it yourself at home!

@busygran - How did you manage to go so many years without eating nian gao? Yes, maybe you should try to make this year to bring back lots of sweet memories of your mom :D

@veron - I bet we share a lot of similar recipes as Malaysia and Philippines are so near each other. Have fun making :D

@Victor @ Random Cuisine - Haha….love to eat! :D Wow…topped with a red date! Any special significance to it? I guess it brings the new year more luck :D

@pierre - You did! Wow…you are amazing to like it :D I have seen some of my Caucasian friends who grimace, as if in severe pain, when trying to eat this…haha :D

@teresa - Thanks very much, Teresa! :D

@mycookinghut - Yes, give a try. It’s really simple and easy :D

@3hungrytummies - Homemade is the best! :D Give a try. It’s really simple and easy.

Catherine  on January 10th, 2011

I’m surprised that this might not taste good, because it looks delicious! How sweet of you to chop it up and fry it with eggs for your parents, you’re such a lovely daughter!

Your blog post was so informative, I’ve never thought much about the health benefits of coconut before! Thanks so much for sharing, Mary, I hope you are well :)

Esther  on January 10th, 2011

I love nian gao! It’s such a treat whenever my mom makes it, usually only once a year during Chinese New Year’s. We also use some pieces to make a pancake sandwich. Just make a simple batter with egg, milk, flour, and sugar and then cook a pancake until it is almost done, place a thin 1.5 cm slice and use another almost cooked pancake and sandwich it on. Then you continue cooking it for a bit and then you have a yummy pancake nian gao. The nian gao becomes nice and soft.

Joy  on January 13th, 2011

That looks great. I love sticky Rice.

The Kitchen Masochist  on January 13th, 2011

So early in the year for nian gao! This is quite popular among Filipino-Chinese during CNY. They even come in different flavors over here like purple yam, strawberry and mango.

People usually chop up the cake into squares, dip them in beaten eggs and fry them.

Thas @ Cooking with Thas  on January 15th, 2011

This is an interesting cake and it’s very easy to make.

Mary  on January 17th, 2011

@Catherine - Thanks very much for your lovely comment, Catherine! It’s very delicious fried with eggs…my favourite :D

@Esther - That’s a new way to eat nian gao. I must do that the next time I make that…..pancake nian gao….mmmm. I have to make nian gao again soon :D

@Joy - Thanks very much, Joy! :D

@The Kitchen Masochist - Wow..that’s a lot of types. I have not seen that before. maybe I should venture out into adding more flavours to my nian gao :D

@Thas @ Cooking with Thas - Yes, it’s very easy to make :D

Karencg  on February 3rd, 2011

I just invited a friend to join me for dim sum at lunch today (his first dim sum experience). I noticed that the restaurant was preparing slices of pan-fried red CNY cake. Since I had never seen red CNY cake, I had to order a few slices. I was pleasantly surprised by its coconut flavor (I’ve only had plain CNY cake). Yum!!! Thanks for sharing this recipe, I can’t wait to make it.

Leave a Comment