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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


  • 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


  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.