Sichuan Baked Sticky Rice Cakes

Nan Gao – This Lunar New Year staple traditionally takes at least a day to steam and properly cool. Throw in baking in western ovens and the desert’s beautiful sticky sweetness remains untouched and just like grandma used to make.

Chinese rice cakes

Sichuan Baked Sticky Rice Cakes

You don't have to wait for Chinese to make these luscious sweet bites. There really easy to make and are equally great for a weekday desert or afternoon snack. Feel free to add nuts, fruits, or red bean paste into the batter right before baking.
5 from 1 vote
Print Pin
Course: Dessert, Snack
Cuisine: Chinese, Sichuan, Western China
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8
Author: My Hungry Traveler


  • Large bowl
  • Wooden spoon
  • 9 x 13-inch Baking pan


  • 1 cup Sugar
  • cup Vegetable oil
  • cup Whole milk
  • 16 oz Glutinous Rice Flour (1 bag)
  • ½ cup Sesame seeds


  • Preheat oven to 350°F (175 °C). Grease the baking pan.
  • Combine sugar, oil, and eggs in a large bowl with a wooden spoon. Gradually mix ⅕ of the milk followed by ⅕ of the rice flour. Mix until rice flour is wet but a bit lumpy. Continue alternating until no more milk or rice flour remains. Sprinkle sesame seeds over top. Be careful not to overmix.
  • Pour batter into baking pan and bake for 50 minutes. Edges will have browned slightly and top should have set. Remove from oven and let cool for an hour. Slice and plate square, then serve or store in a sealed container on the counter for up-to 3-4 days.


Calories: 519kcal | Carbohydrates: 77g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 227mg | Fiber: 2g | Sugar: 29g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

Search All MHT Recipes:

Key Ingredients
Cooking Method