Low Sugar Red Bean Craisin Walnut Almond Sticky Rice Year Cake

Average: 5 (1 vote)
Red bean craisin walnut almond sticky rice year cake
Serving Size: 
8-10 people
Preparation Time: 
20-30 minutes
Cook Time: 
55-60 minutes


Unlike the traditional sticky rice year cake (a lucky food to eat during Chinese new year celebration as the name implies rising higher) which is steamed, this sticky rice cake is baked but tastes just like the sticky rice year cake we know. Maybe even better. Though it's inevitable to eat more than our share of fat and sugar during the new year celebrations, wouldn't it be a win win if we can make this year cake a tasty and healthy indulgence with guilt-free low oil and sugar?


A. Mixing and baking

  1. Large bowl                                    1
  2. 13x9in baking pan                       1
  3. Olive or canola oil spray             1 bottle


B. Batter

  1. Olive or canola oil                        1/4 cup
  2. Eggs                                                3
  3. Low fat milk (1 or 2%)                  2 1/2 cup
  4. Brown or dark brown sugar        slightly <1/8 cup (I used dark brown sugar,best for Chinese dessert)
  5. Salt                                                  1/3 tsp
  6. Baking powder                              1 Tbsp
  7. Sticky rice flour                             1 lb
  8. Wheat bran (optional)                 4 Tbsp (adding dietary fiber content, recommended if you have diabetes)
  9. Wheat germ (optional)                4 Tbsp (adding dietary fiber content, recommended if you have diabetes)
  10. Flex flour (optional)                     4 Tbsp (adding dietary fiber content and omega-3, recommended if you have diabetes)


C. Filling and toppings

  1. Sukina red bean paste               ~1/6   can
  2. Craisins) (dry cranberries)         ~1/4 cup
  3. Raw walnuts                                ~1/4 cup
  4. Raw almond slices                      ~1/4 cup


  1. Pour all ingredients in B into the large bowl in A and mix well.
  2. Preheat oven to 350oF.
  3. Spray oil on the baking pan. Pour the mixed batter into pan.
  4. Get two metal spoons. Scoop a spoonful of red bean paste. Use the other spoon to scrape off a little at a time into the batter. Evenly distribute the 1/4 can of red bean paste into the batter in the baking pan. Red bean will sink and become the filling.
  5. This Sukina brand red bean paste(see picture below)is not as sweet as the other varieties of the same brand, but every 40 grams of red bean pastes still contains 13 grams of sugar. This recipe used 80 grams of red bean paste which has 26 grams of sugar, enough of sugar to make it sweet.
  6. Evenly sprinkle craisins on top of the batter in the baking pan.
  7. Evenly sprinkle walnuts and almond slices on top of the batter in the same manner.
  8. The amounts of craisins, walnuts and almond slices are approximate. You can add more or less depending on your preference.
  9. Put the baking pan into the pre-heated oven and bake for 1 hour. Check if the year cake is cooked: stick a toothpick into the cake and comes out clean.
  10. Wait till it cools down enough. Pour the cake out onto a large enough cutting board and cut into small pieces. Now you can enjoy your year cake! We added a lot less sugar on purpose, so the year cake tastes only slightly sweetened, but the red bean paste should give you enough of sweetness. If you couldn't resist and get a bowl of sugar to dip the cake with, then we lose our battle with our own willpower wink


Sukina red bean paste can
Sukina red bean paste can
Ready to serve year cake
Ready to serve year cake
Dish Type: 
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