Chinese New Year Coconut Rice Cake

Coconut gives this Lunar New Year rice cake its signature lift. Built on the same sweet, sticky glutinous rice base as classic nian gao, it carries the rich aroma and gentle creaminess of coconut, which sets it apart from our plain, red bean, and taro versions. The texture stays dense and pleasantly chewy.

Cut the cake into thin slices and pan-fry until the surface caramelizes and the inside turns soft and stretchy, letting the coconut fragrance come forward as it heats. You can also steam the slices plain or coat them in egg before frying. Serve warm with jasmine or oolong tea during the New Year season.

A festive favorite in southern Chinese and Vietnamese kitchens, this cake is enjoyed throughout the Lunar New Year as a symbol of a sweeter year ahead. Store it frozen until needed, then thaw and slice for cooking. The coconut flavor runs evenly through the sweetened glutinous rice.