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Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year

February 8, 2021 by Jeanette 81 Comments

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Florence Lin's baked coconut sticky rice cake

Baked Coconut Sticky Rice Cake is easy to make and a delicious version of Chinese sticky rice cake. This sweet treat can be enjoyed for Chinese New Year or as dessert throughout the year.
Chinese Coconut Almond Sticky Rice Cake © Jeanette's Healthy Living

This year, for Chinese New Year, I’m sharing a very special recipe – my Auntie Florence’s Coconut Sticky Rice Cake. Into her 90’s Auntie Florence was as spry as could be. She lived until she was 97 years, and authored five comprehensive Chinese cookbooks of which I am the proud owner. The recipe for this coconut sticky rice cake was told to me over the phone by my aunt back in 2012 when I was looking for advice for a recipe I was trying to recreate. She described this simple Chinese New Year recipe, which was a favorite of hers. You won’t find this recipe in any of her cookbooks, so it’s is extra special to have this recipe.

Here’s a picture of my aunt with a Coconut Sticky Rice Cake I sent to her several years ago (with black sesame seeds and almonds on top).

Florence Lin and Baked Coconut Sticky Rice Cake

Before we get to the recipe, I just want to explain a little something about the foods that are eaten for Chinese New Year. There are lots of traditional foods that are eaten for Chinese New Year, mostly because they either sound like words that mean prosperity, luck, wealth or good fortune, or look like money or gold. Chinese people are into the symbolism of food.

For example, food that might be served for Chinese New Year include a whole chicken (family unity), a whole fish (surplus), duck (happiness), lobster (life and energy), Buddha’s Delight (a vegetarian dish made with symbolic ingredients), shrimp (wealth and abundance), oysters (good fortune), scallops (shaped like ancient coins), tea eggs (fertility), noodles (longevity), jiao-tze or dumplings (shaped like old coins), turnip cake (prosperity and rising fortunes), and spring rolls (resemble gold bricks). Although dried bean curd can be eaten (happiness), fresh tofu is not served because its white color symbolizes death and misfortune. Tangerines, oranges and pomelos are given out for good luck and abundance.

So, back to today’s Coconut Sticky Rice Cake. This cake is considered one of the most important cakes eaten for Chinese New Year. It is made with sticky rice or glutinous rice flour, and is symbolic of family cohesiveness. In Chinese, this cake is called “nian gao,” which symbolizes increasing prosperity every year. For New Years, people greet each other “‘Nian Nian Gao Sheng” which means “advance toward higher positions and prosperity step by step.”

Although traditionally, sticky rice cake is steamed, my aunt came up with this baked version because it’s easier and tastier. This cake is nothing like your typical cake – the texture is like mochi – it’s sticky. It also happens to be gluten-free.

I have to agree with my aunt – I like this even better than the steamed version. I remember the first time I made this coconut sticky rice cake, I split it in half and shipped half to my parents, and kept the rest for our family.  I’ll be making another one of these for Chinese New Year this year.

Sticky Coconut Almond Rice Cake in the Pan © Jeanette's Healthy Living

For more recipes, check out my post on 16+ Lunar and Chinese New Year Recipes. I also wrote an extensive post last year all about Chinese New Year Traditions with lots of links to books and other resources about the Chinese New Year if you’re interested in learning more.

Here are some more recipes to inspire you to cook for Chinese New Years:

My Mom’s Coconut Sticky Rice Cake
Braised Chicken with Chestnuts
Marbled Tea Eggs
Spicy Kung Pao Chicken with Walnuts
Asian Chicken Stew in a Crockpot
Stir-Fry Noodles with Chicken, Shitake Mushrooms and Vegetables
Dan Dan Mien
Chinese Turnip Cake
Gluten-Free Chinese Dumplings
Mother’s Famous Chinese Egg Rolls (Steamy Kitchen)
Long Life Fertility Noodles with Happy Shrimp (Steamy Kitchen)
Easy Chinese Steamed Fish (Appetite for China)
Dragon Well Shrimp  (Appetite for China)
Soy Sauce Chicken  (Rasa Malaysia)
Longevity Noodles with Chicken, Ginger and Mushrooms (Grace Young)
Stir-Fry Sugar Snap Peas with Mushrooms (Grace Young)
Chinese New Year Cake (The Asian Grandmothers Cookbook)
Tomato Chilli Prawns (Christine’s Recipes)
Braised Shitake Mushrooms (Christine’s Recipes)
Water Chestnut Cake (Christine’s Recipes)

5 from 7 votes
Print

Coconut Sticky Rice Cake Recipe for Chinese New Year

You can use one can of coconut milk (13.5 ounces) and add enough milk to make a total of 3 cups liquid. This cake is best served the next day.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 pound Mochiko Sweet Rice Flour
  • 1 1/2 cups coconut milk
  • 1 1/2 cups low-fat milk
  • 1 1/4 cup organic sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup olive oil
  • 1 teaspoon almond extract
  • 1 cup chopped nuts almonds, walnuts or untoasted black and white sesame seeds

Instructions

  1. Preheat oven to 325 degrees.
  2. Place coconut milk, milk, sugar, baking powder, baking soda, oil, and almond extract in a large mixing bowl. Mix well. Add rice flour while stirring. Mix well. Add nuts if desired, or sprinkle on top. Pour into a parchment paper lined 13x9x2 pan.

  3. Bake for 1 hour.
  4. Let cool. Cut into diamond shapes.

Recipe Notes

As told to me by my Aunt Florence.

If you like this sticky rice cake recipe, you might also like:

Mom’s Baked Coconut Sticky Rice Red Bean Paste Cake

My Mom's Chinese Baked Sticky Rice Red Bean Paste Cake - celebrate Chinese New Year with this sticky rice cake that includes a sweet red bean paste filling

Chinese Jujube Date Sticky Rice Cake

Jujube Date Sticky Rice Cake - traditional Chinese New Year sticky rice cake made with jujube date jam

Red Bean Sticky Rice Cake

Red Bean Sticky Rice Cake - celebrate Chinese New Year with this traditional steamed mochi-like cake. Make in Instant Pot or steam.

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Filed Under: Asian, Chinese New Year, Desserts and Cookies, gluten-free, healthy choices, Recipes For Foodies, Resources Tagged With: baked nian gao, baked sticky rice cake, Chinese New Year Foods, Chinese New Year recipe, Chinese traditions, Florence Lin, glutinous rice flour, nian gao, sticky rice cake

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Comments

  1. Dara says

    February 8, 2013 at 8:46 am

    Love this! I have never tried anything like this but it looks so fun.

    Reply
  2. Lexie says

    February 8, 2013 at 12:39 pm

    Bake mochi!!! Yum!!!

    Reply
    • Lexie says

      February 8, 2013 at 12:40 pm

      I meant “baked” 🙂

      Reply
  3. Alyce Morgan says

    February 8, 2013 at 3:44 pm

    Beautiful for Chinese New Year’s!

    Reply
  4. Joanne says

    February 9, 2013 at 8:29 am

    I love the texture of desserts made with rice flour, so I really need to try this! It must be like eating big chunks of mochi! Yum!

    Reply
  5. Alyssa (Everyday Maven) says

    February 9, 2013 at 5:09 pm

    That cake looks so good Jeanette! What else is on your menu for this year?

    Reply
  6. Samath Shealy says

    February 10, 2013 at 8:26 pm

    Just made this cant wait to see how it taste tomorrow.

    Reply
  7. Kristina says

    February 11, 2013 at 9:40 pm

    I can imagine how fantastic this tastes, I cannot wait to try this! happy New Year!

    Reply
  8. Hilary says

    April 1, 2013 at 11:19 pm

    I can’t believe your aunt is Florence Lin! I have her Complete Book of Chinese Noodles, Dumplings and Breads. Wish it would come back in print.

    Reply
    • Jeanette says

      April 2, 2013 at 10:31 pm

      Hilary – I love my aunt’s cookbooks – I have all of them. The noodle and dumpling cookbook is one of my favorites!

      Reply
  9. vinod says

    July 8, 2013 at 6:41 am

    can i use less oil in the recipe – will it change it?

    Reply
    • Jeanette says

      July 8, 2013 at 8:38 pm

      Vinod, there is quite a bit of oil in this recipe, but I haven’t played around with reducing it. My guess is that you could probably cut it back as long as you increased the liquid by the same amount. I’ll have to ask my aunt the next time I speak with her. If you try it with less oil, please let me know how it turns out.

      Reply
  10. vinod says

    July 8, 2013 at 6:42 am

    i love mochi this looks terrific but i’m watching my fat intake…

    Reply
  11. lily says

    July 10, 2013 at 10:30 pm

    I only have coconut cream. Can I substitute coconut milk with coconut cream?

    Reply
    • Jeanette says

      July 11, 2013 at 9:35 pm

      Lily, coconut cream is very sweet and thick compared to coconut milk, so I don’t think it will work unless you eliminate the sugar. My mom used to make a coconut sticky rice cake (using rice grains, not flour) using the coconut cream (I think you mean Coco Lopez – that kind of coconut cream?).

      Reply
  12. Judy Spiegel says

    September 12, 2013 at 3:15 pm

    I took cooking lessons From Florence at the China Institute back in the 70’s Loved every minute of it. I am at my summer home and didn’t bring my cookbooks. Do you have the recipe for her Shrimp Toast?

    Reply
    • Jeanette says

      September 12, 2013 at 10:39 pm

      Judy, wow that’s great! Let me check and I will email to you.

      Reply
  13. cindy says

    November 6, 2013 at 8:43 am

    Would 2 cups of flour be equivalent to a pound ?

    Reply
    • Jeanette says

      November 7, 2013 at 8:31 am

      Based on the label of rice flour I used, it comes out to 2 3/4 cups + 1 tablespoon sweet rice flour.

      Reply
  14. Kiana says

    January 31, 2014 at 2:25 am

    Just made this tonight, will be trying it out on our neighbors tomorrow 🙂

    Two questions: How would you suggest this be stored (room temperature/counter top, covered in plastic wrap in the fridge?), and how long do you think will it keep?

    Can this version be pan fried in an egg batter once it becomes firmer? That is what my family always did with nian gao, but I think we usually had the store bought version 🙂

    Thanks!

    Reply
    • Jeanette says

      January 31, 2014 at 7:09 am

      Hi Kiana, I would store this at room temperature covered with plastic wrap; otherwise, the sticky rice might harden. I haven’t tried frying it the traditional way but it might work – if you do this, then you might want to refrigerate it first so it doesn’t melt away in the pan. Let me know if you try it pan fried.

      Reply
      • Kiana says

        February 4, 2014 at 1:34 am

        It stored well just covered in plastic wrap at room temperature. We ate most of it, but I kept 1/5 of it to experiment on. I refrigerated it for a day and then pan fried the pieces in egg batter- it turned out ok, but it doesn’t melt and become soft inside like traditional nian gao does. I would say it turned into more of a deep fried piece of mochi cake, which was tasty in its own way 🙂

        Reply
  15. Jennifer says

    February 1, 2014 at 4:34 pm

    Hi Jeanette, this looks like such a delicious recipe! I can’t wait to make it tomorrow for our Chinese New Year / Super Bowl party. Do you think it would work to bake individual ones in muffin tins? Or is a glass/casserole pan best?

    Reply
    • Jeanette says

      February 1, 2014 at 4:59 pm

      Hi Jennifer, I’ve never tried muffin tins – I think it might be better in a glass pan as it is a bit sticky and I’m afraid it might stick to your muffin tin.

      Reply
  16. LW says

    February 16, 2014 at 4:57 pm

    Hi, from what I see in your picture, did you add nuts to the mixture prior to baking? Also, did you sprinkle the almonds and coconuts on the top after baking? I’m afraid if I sprinkled it before baking that they would burn since it will be in the oven in an hour. I’m planning to make this for my family this week. Thanks!

    Reply
    • Jeanette says

      February 16, 2014 at 11:55 pm

      I didn’t add the almonds to the batter. The coconut and almond were sprinkled on top. If it starts to brown too quickly, cover with foil.

      Reply
      • LW says

        March 6, 2014 at 8:53 pm

        Hi Jeanette, I just wanted to say this was a hit with the family. I will definitely make this again. Thanks for sharing this recipe. The only thing I wanted to share with you was that when it came out of the oven, the cake was puffy. Then as it cooled, it sank. Is that how it’s supposed to be? Just curious.

        Reply
        • Jeanette says

          March 10, 2014 at 11:31 am

          So glad you enjoyed the recipe. I don’t remember my cake coming out puffy but it tasted fine, I wouldn’t worry about it.

          Reply
  17. amy says

    May 7, 2014 at 4:54 am

    could you replace the Mochiko Sweet Rice Flour with glutinous rice flour?? thanks :))

    Reply
    • Jeanette says

      May 8, 2014 at 8:32 pm

      Amy – I believe that is the same product as glutinous rice flour.

      Reply
  18. Theresa says

    August 17, 2014 at 5:42 pm

    Hi Thanks so much for sharing this recipe. I love mochi! (Not so much nian gap) so I think I’m going to love this!! My oven is out of commission at this moment. Do you reckon I could still steam it? Thanks in advance!

    Reply
    • Jeanette says

      August 24, 2014 at 10:52 pm

      Theresa,
      I haven’t tried steaming this, but you could try.

      Reply
  19. Pam says

    January 16, 2015 at 2:44 pm

    Should they be refrigerated after?

    Reply
    • Jeanette says

      January 16, 2015 at 3:31 pm

      I did not refrigerate mine, but it should be eaten within a few days as it will harden the longer it’s left out.

      Reply
      • Pam says

        January 19, 2015 at 12:32 pm

        5 stars
        I made it and LOVED it! Thank you! I think I might add some unsweetened coconut flakes next time, and brown some for the top.

        Reply
        • Jeanette says

          January 19, 2015 at 12:46 pm

          Pam – thanks so much for trying this and coming back to let us know how it turned out. Love your idea of toasted coconut flakes on top as well as adding some into the mixture.

          Reply
  20. Nancy says

    February 18, 2015 at 11:35 am

    Hi Jeanette–

    So glad to find this recipe…
    I want to make this dairy free–can I use all cocnut milk or substitute almond milk for the low-fat milk?

    Thanks! Nancy

    Reply
    • Jeanette says

      February 18, 2015 at 12:26 pm

      Hi Nancy,almond milk or some other dairy-free milk should work. The coconut milk referred to in the recipe is the kind that comes in the can. I do not recommend using that in place of the dairy milk as it is very rich and thick. You could use the coconut milk that comes in the refrigerated cartons.

      Reply
  21. janis says

    February 18, 2015 at 5:26 pm

    5 stars
    hi,
    is it okay to use vegetable oil instead of Olive oil?
    it’s such a nice recipe,i want to try it tonight. Thanks

    Reply
  22. Christine Y says

    February 4, 2016 at 6:25 pm

    Hi, what is the equivalent measurement size of the sweet rice flour you used? I can’t find that specific brand of rice flour, but I do have glutinous rice flour to substitute. Thanks!

    Reply
    • Jeanette says

      February 6, 2016 at 12:55 am

      1 pound of Mochiko sweet rice flour is about 2 3/4 cups + 2 tablespoons glutinous rice flour.

      Reply
  23. Li says

    January 24, 2017 at 6:48 pm

    Just found this recipe by way of Jama. Do you think a non-sugar sweetener could replace the sugar? If so, which one? I don’t eat sweets but I think this could be the exception! Thank you!

    Reply
    • Jeanette says

      January 24, 2017 at 8:49 pm

      I haven’t used non-sugar sweeteners much, but I’m guessing if it’s one that is the same weight (one for one for regular sugar), it might work.

      Reply
  24. Donna Baber says

    March 6, 2017 at 6:59 am

    Can you use organic coconut sugar instead of organic sugar?

    Reply
    • Jeanette says

      March 6, 2017 at 8:12 am

      I’ve never tried it, but I think it should be fine – the end result may be darker in color.

      Reply
  25. Vic says

    March 19, 2017 at 11:45 pm

    Can you you add eggs
    Also diabetic here can I substitute sugar for Erythritol???

    Reply
    • Jeanette says

      March 20, 2017 at 7:18 am

      Hi Vic – you might try this version of baked coconut sticky rice cake (my mom’s) with eggs. I’ve never tried substituting sugar but I’m guessing if it is a cup-for-cup substitute sugar, it might work.

      Reply
      • Vic says

        March 20, 2017 at 11:29 pm

        I Jean
        I did bake it I added two eggs and the Erythritol and it tastes great just a tiny sweetness perfect for diabetics
        I also added a can of unsweetened nestle cream enough to decreased the both milks

        Next time I will add more sweetner. Thank you

        Reply
        • Jeanette says

          March 21, 2017 at 6:06 pm

          Thanks so much for letting me know how your sticky rice came out with the substitutions. Very helpful!

          Reply
        • Vic says

          March 21, 2017 at 11:28 pm

          How can I send u pics of cake?

          Reply
          • Jeanette says

            March 22, 2017 at 8:11 am

            Hi Vic, you can send me pictures of your cake to jeanetteshealthyliving@gmail.com – can’t wait to see!

  26. F383 says

    November 7, 2017 at 11:24 pm

    5 stars
    Thank you for this recipe. I believe it’s nearly an exact replica of a recipe my grandmother use to make as a kid!! Re the other commenter: mine did indeed puff up then deflate but I remember it being that way when my grandmother made it. It’s softer than hers but like you said. It’s best the next day so I think that firms it up. You have made my day!! Thank you!!

    Reply
    • Jeanette says

      November 8, 2017 at 2:56 pm

      So glad you enjoyed this recipe – it’s one of my favorite sticky rice recipes!

      Reply
  27. Jessi says

    February 15, 2018 at 8:55 pm

    I just made this for a lunar new year celebration I’m attending tomorrow. I have two questions – if you make it the night before, do you serve it cold or reheat it somehow? And how do you suggest storing it if there are leftovers? Thank you so much for sharing this recipe, I can’t wait to try it!

    Reply
    • Jeanette says

      February 15, 2018 at 9:53 pm

      Hi Jessi – if you leave it out at room temperature, you can just serve it room temperature. I’ve left it out for a few days – if it’s more than a couple of days, I would refrigerate it and warm it up slightly in the microwave when you’re ready to have some more. Happy Chinese New Year and hope you enjoy this! It’s a very special recipe from my aunt.

      Reply
  28. Marlene says

    February 17, 2018 at 11:11 am

    Can you leave the almonds out if you have guests with a tree but allergy? This looks good and I’d like to try it, but don’t want to leave anyone out.

    Reply
    • Jeanette says

      February 17, 2018 at 12:22 pm

      You don’t need to add almonds on top – that’s just for garnish.

      Reply
  29. Kevin says

    February 1, 2019 at 3:10 am

    Hi please tell me if you can use water instead of coconut milk and milk or replace the coconut milk by milk. Thanks for your reply
    Kung Chee fat choy!

    Reply
    • Jeanette says

      February 2, 2019 at 2:21 pm

      I do not recommend using water – coconut milk is very thick. You might be able to substitute soy milk or almond milk which has some body.

      Reply
  30. angiesrecipes says

    February 4, 2019 at 11:07 pm

    This is a favourite! Wish I could have a small slice now. Happy New Year, Jeanette!

    Reply
  31. Christine says

    February 8, 2019 at 6:26 pm

    5 stars
    Delicious recipe! It’s texture it’s very Mochi like. I love that it seems slighter less sweeter than the typical sweet Nian Gao. Thanks for this recipe, it definitely reminds me of home cooking!

    Reply
    • Jeanette says

      February 11, 2019 at 8:46 am

      Christine – so glad you enjoyed this recipe – thanks so much for letting me know!

      Reply
  32. S P says

    February 18, 2019 at 1:11 pm

    We are so excited to be baking this right now! 27 minutes to go. We subbed almond milk due to one daughter’s dairy allergy. Thank you for sharing so much information! My kids are adopted from China, so we try hard to learn what we can and appreciate their heritage.

    Reply
    • Jeanette says

      February 22, 2019 at 1:51 pm

      Hope you and your kids enjoyed this sticky rice cake – so great that you are sharing their heritage with them!

      Reply
  33. Kristen Stokely says

    February 26, 2019 at 6:18 pm

    Hi Jeanette,

    I have never tried mochi, or anything like this, but it looks really good. I’d expect it has flavor of rice and coconut. Are there any other characteristics that you’d say about the sticky rice cake? Also, I live by myself and I won’t be able to consume all of this before it goes bad. Do you think I could try freezing individual pieces? I’d love to share it with my family (they live quite a ways away). good

    Lastly, I happened across your blog when I searched for walnut red pepper dip (which looks great too!). I’ll definitely be checking out more of your recipes.

    Thanks,
    Kristen

    Reply
    • Jeanette says

      February 27, 2019 at 4:41 pm

      Hi Kristen – I have not tried freezing this, but I think it can be frozen since they sell frozen mochi ice cream balls in the supermarket. Thanks for checking out the recipes on my site 🙂

      Reply
  34. Ellie says

    November 11, 2019 at 4:10 pm

    5 stars
    I want to try this with black sesame seeds instead of nuts, can you mix in untoasted black sesame seeds or should I only sprinkle on top? Thanks for sharing this wonderful recipe, love your website!

    Reply
    • Jeanette says

      November 11, 2019 at 4:46 pm

      Hi Ellie – I would not mix the sesame seeds in. I would just sprinkle them on top. Hope you enjoy this special recipe from my late aunt.

      Reply
  35. AL says

    January 19, 2020 at 1:06 pm

    5 stars
    I’m so glad you re-published this recipe – I was having such a hard time re-finding it! I made it a few years ago but lost the recipe… My family loved it, but all I could remember was that it was somebody’s aunt’s recipe, and that it had mochiko in it! Thanks!

    Reply
    • Jeanette says

      January 19, 2020 at 1:12 pm

      I’m glad your family loves this sticky rice cake recipe. It’s still my favorite. I’m making some right now – smells so good!

      Reply
  36. cindy says

    March 30, 2020 at 10:59 am

    I only have regular rice flour, will that work in place of the glutinous rice flour?

    Reply
    • Jeanette says

      March 30, 2020 at 11:04 am

      Unfortunately, regular rice flour will not yield the “sticky” mochi consistency of the cake.

      Reply
  37. Laura says

    February 11, 2021 at 6:25 pm

    Hi Jeanette!

    My students and I are learning about and celebrating Chinese New Year and we made this dessert today. Wondering how to store it and how long it will keep?

    Reply
    • Jeanette says

      February 11, 2021 at 7:58 pm

      Hi Laura, so glad you and your students are making this for Chinese New Year! Store at room temperature, covered with plastic wrap. It should last 2-3 days (although most likely will be eaten before then!)

      Reply
  38. Amy says

    February 16, 2021 at 1:18 am

    5 stars
    Just made this for CNY celebrations and took to a friends and everyone complimented me on it. Not as sweet as most similar deserts and a beautiful almond taste which I prefer to coconut. Even better it’s gluten free ….Thanks so much Amy

    Reply
    • Jeanette says

      February 19, 2021 at 10:38 pm

      So glad you and your friends enjoyed this for Chinese New Year Amy!

      Reply
    • Jeanette says

      March 4, 2021 at 11:21 am

      Hi Amy – so glad you and your friends enjoyed this for Chinese New Year! It’s one of my favorites for sure 🙂

      Reply
  39. Ineke says

    January 27, 2022 at 7:07 pm

    Hi , I just try to bake last night, and its so yummy and the taste is like a mochi.
    I used glutinous rice flour and almond with white sesame on top.
    I ate 1 slice last night and its so crispy on top.
    But in the morning (I left in in the kitchen table-not put it in the refrigerator, and its not so crispy on top anymore.
    Can you suggest is there a way, I can make it crispy on top? Or how to store it so it maintain its crisp?
    Thanks

    Reply
    • Jeanette says

      January 29, 2022 at 12:29 pm

      You can try heating it up in your toaster oven

      Reply
  40. Tracy says

    January 31, 2022 at 7:12 pm

    Should the cake jiggle when it comes out of the oven? Does it firm up after cooling?

    Reply
    • Jeanette says

      February 3, 2022 at 5:54 pm

      The cake should be slightly firm after baking, not jiggly

      Reply

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