Chinese New Year Red Bean Rice Cake

Sweet red bean threads through this Lunar New Year rice cake, giving the familiar nian gao a deeper, earthier sweetness. The glutinous rice base stays dense and chewy, while the red bean adds the nutty, comforting note that distinguishes it from our coconut, taro, and plain holiday cakes. Color runs a warm reddish brown.

Slice the cake into rounds and pan-fry until the edges crisp and the center softens into a stretchy bite, with the red bean flavor deepening in the heat. Steaming the slices keeps them tender and moist, and an egg coating before frying adds richness. Enjoy warm alongside a pot of strong tea.

Red bean is one of the most cherished flavors of the Lunar New Year table across Chinese and Vietnamese homes, carrying wishes for sweetness in the year to come. Keep the cake frozen until you need it, then thaw and slice. Inside, sweet red bean is blended through the glutinous rice.