Sticky rice cake flavours you didn't know existed, from black sesame to jackfruit

Sticky rice cake is usually known for its familiar festival varieties, but across Asia and diaspora communities, the format stretches far beyond the expected. Built from glutinous rice flour or pounded rice, the structure is adaptable, absorbing savoury broths, nut pastes, fruit purées and even fermented batters. Techniques vary from steaming and pan-frying to deep-frying and grilling, producing textures that range from elastic and dense to crisp at the edges.

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What defines a sticky rice cake?

A sticky rice cake is made from glutinous rice flour or pounded glutinous rice and is typically steamed before any additional cooking. Its texture ranges from elastic and dense to lightly crisped if pan-fried or grilled. Depending on the ingredients and preparation, it can be either sweet or savoury. Across many cultures, it is closely linked to festival or ceremonial contexts, where rice carries symbolic meaning tied to continuity, prosperity and shared meals.

Rice cakes and Lunar New Year

Its prominence is especially visible during Lunar New Year. In Chinese traditions, nian gao, a form of sticky rice cake, is eaten for its symbolic meaning. The word “gao” is a homophone for “high” or “tall”, suggesting growth, advancement and improved prospects in the coming year. Serving and gifting these cakes expresses wishes for promotion, academic success and general progress. In the Philippines, tikoy, introduced through Chinese communities, has become a seasonal staple as well. Typically sold in round, brown sugar-sweetened discs, tikoy is often sliced and pan-fried, sometimes dipped in beaten egg before cooking, and shared among families as part of New Year observances.

Similar glutinous rice cakes appear in Korea, Vietnam and other parts of East and Southeast Asia during the same season, where rice signifies continuity, family unity and prosperity. The dense, cohesive texture also carries metaphorical weight, representing togetherness and strengthened bonds. Below is a closer look at lesser-known variations that expand what sticky rice cake can be, both in flavour and form.

Black sesame and peanut

Toasted sesame or crushed peanuts bring depth and contrast to slices that are steamed, then pan-fried until lightly crisp (Photo: lilybubbletea/Instagram)

Beyond the well-known nian gao, regional Chinese varieties include versions stuffed with ground black sesame or crushed peanuts mixed with sugar. Once pan-fried, the exterior forms a thin crust while the centre remains pliant. Sesame contributes a toasted, slightly bitter edge that offsets the sweetness. Preparation involves steaming the cake first, then slicing and pan-frying for contrast in texture.

Pandan and gula melaka

Southeast Asian adaptations often draw on pandan leaves and palm sugar. In Malaysia and Singapore, certain kuih-style preparations blend pandan extract into the rice batter, then layer or fill the sticky rice cake with gula Melaka syrup. The result is fragrant and caramel-forward, with a supple texture from steaming in banana leaves. Key ingredients include Pandan leaf extract, palm sugar, grated coconut.

Ube coconut

Purple yam and coconut combine for an earthy, creamy variation rooted in Filipino rice cake traditions (Photo: house_of_putobao/Instagram)

In the Philippines, glutinous rice cakes appear in numerous forms such as bibingkang malagkit. Some modern and regional versions incorporate ube, the purple yam widely used in Filipino desserts. The sticky rice cake base may be tinted violet and topped with coconut curds or latik, offering a layered flavour that is earthy and creamy rather than overtly sugary. Its flavor profile is characterized by nutty yam, rich coconut and subtle sweetness.

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Savoury turnip and dried shrimp

Not all sticky rice cake preparations are sweet. In Cantonese cuisine, lo bak go blends rice flour with grated white radish, dried shrimp and sometimes Chinese sausage. After steaming, slices are pan-fried until crisp. Though technically closer to a savoury pudding, it shares the same glutinous rice foundation. This type of stick rice cake is commonly served at dim sum places and Lunar New Year meals.

Taro and shallot

Mashed taro and fried shallots meet in a dense cake that develops a golden crust when seared (Photo: ya.mei.asianmart/Instagram)

Vietnamese bánh khoai môn variations combine mashed taro with glutinous rice flour to create dense cakes that may include fried shallots or minced pork. Steamed first, then pan-seared, the cakes develop a golden crust. Taro adds starch and mild sweetness while savoury additions create contrast. Other variations exist in Southeast Asia.

Mugwort and red bean

Ground mugwort lends a herbal edge to this chewy rice cake, balanced by sweet red bean and soybean powder (Photo: Visit Korea)

In Korea, ssuk injeolmi incorporates ground mugwort into the rice dough, giving the sticky rice cake a muted green hue and herbal aroma. The cakes are typically dusted in roasted soybean powder or filled with sweetened red bean paste. Mugwort has long culinary use in Korean spring dishes, and its slightly bitter profile balances the sweetness of the filling. The herbal note shifts the flavour away from pure sweetness, adding depth without heaviness.

Brown sugar and ginger

In parts of Taiwan, sticky rice cake flavoured with dark brown sugar and fresh ginger is prepared during cooler months. The ginger is finely grated into the batter, infusing warmth throughout. Once steamed, slices may be lightly fried to caramelise the sugars. This type of sticky rice cake is well-loved during winter, thanks to its cosy, warming ingredients.

Coconut and jackfruit

Jackfruit’s fragrance and coconut milk enrich this layered steamed cake with tropical character (Photo: foxyfolksy/Instagram)

Indonesian kue lapis and related rice-based sweets sometimes integrate jackfruit purée into layered steamed cakes. When made with glutinous rice flour, the sticky rice cake becomes aromatic and lightly fruity. Coconut milk enriches the batter, while jackfruit adds fragrance without sharp acidity. What makes this sticky rice cake distinct is its tropical fruit aroma paired with a dense rice texture.

Across regions, sticky rice cake remains a flexible base rather than a single recipe. Ingredients shift according to climate and pantry, but the core technique persists. Understanding these variations offers a clearer view of how one foundational preparation travels and evolves without losing its identity.

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