Red bean sticky cake (紅豆年糕) for Chinese New Year

Happy Chinese New Year! OK, so I am a bit late on this post, but since the Chinese New Year celebrations usually last several days, I’m technically still good. 2014 marks the year of the horse and I thought that I’d ring in the new year with some red bean sticky cake, which is pronounced nián gāo (年糕). It literally translates into “sticky cake” or “year cake” and is thought to bring good luck to your family during the new year.

You all know how much I love red bean desserts (red bean moon cakes, red bean pastry rolls, Japanese red bean pancakes and red bean paste mochi), so here is another one for you to try. This sticky cake is chewy, sticky and sweet and filled with dollops of sweet red bean paste. It was one of my favorite things to eat during Chinese New Year growing up, and it’s something I hope our daughter will enjoy as well.

May you all have a healthy and prosperous year!

Red bean sticky cake (紅豆年糕) for Chinese New Year

Red bean sticky cakes (紅豆年糕) are a traditional dessert for Chinese New Year. Gong shi fa chai!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: Asian, Chinese
Keyword: Asian
Servings: 32
Author: Eva Bakes


  • 2 cups glutinous rice flour or one 16 oz. box Mochiko sweet rice flour
  • 1 cup vegetable or canola oil
  • 2 and 1/2 cups milk
  • 3/4 to 1 cup granulated sugar depending on how sweet you like your desserts
  • 1 teaspoon baking soda
  • 2 eggs beaten
  • 1 can red bean paste


  • Preheat your oven to 325 degrees F.
  • Generously grease or line a 9x13 inch baking pan.
  • In a large bowl, mix together the glutinous flour, oil, milk, sugar and baking soda until well-incorporated. The batter will look really runny. Add the beaten eggs and mix well.
  • Transfer half of the batter to your prepared pan. Dollop the red bean paste on top of the batter. If desired, you can transfer the red bean paste to a pastry bag or a zip-top bag with a corner snipped off and "pipe" on rows of red bean paste. Top with the remaining batter.
  • Bake in your preheated oven for about 50 minutes.
  • Allow the cake to cool before slicing and serving.


Cake should be stored at room temperature in an airtight container and will keep for several days.
Source: Hotpot


  1. Ong Kean Lim
    August 16, 2021 / 2:10 am

    I tried your above recipe recently and discovered that the 1 cup of veg oil as stated was way too much for this.

    The whole baking pan was filled with hot oil after baking for 50 minutes and yet the batter was not fully cooked.

    Is there a typo mistake in the quantity of oil used or something else?

    Looking forward to hearing from you soon. Thank you and warmest regards

    • evabakes
      August 16, 2021 / 5:39 am

      Hi Ong Kean! I have made this with less oil before, and that did seem to work better (try 1/2 to 3/4 cup). The original recipe that I found did say 1 cup, so that is not a mistake. I hope this helps!

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