Chinese New Year's Rice Cake

  • Yield: 8 servings


Raisins, nuts and dry cherries for decoration
Dry Ingredients
1pound glutinous rice flour (also called sweet rice flour)
1 1/4 cups sugar
1tablespoon baking powder
1/4cup dried cherries
1/4cup candied pineapples, chopped
1/4cup dried dates
1/4cup chopped nuts
Wet Ingredients
3 eggs
3/4cup canola oil
1 1/2cups water


  1. Preheat oven to 375F.
  2. Combine all the dry ingredients in a large mixing bowl. Mix thoroughly.
  3. In a separate bowl, beat the eggs. Add other wet ingredients to the eggs and stir. Pour the wet ingredients into the dry ingredients. Mix well.
  4. Coat a 9-inch round cake pan with nonstick cooking spray. Pour in the batter. Bake for 40 minutes. The cake will rise when done. A knife poked into the center will come out clean.
  5. Decorate the cake with three raisins each for eyes, nuts for the nose and cherries for a smiling mouth.

Recipe reprinted with permission from Ying Chang Compestine’s The Runaway Rice Cake (Simon & Schuster Books for Young Readers, 2001)