MIP Recipe #2: Anything Sticky Rice Cakes

For this imperfect food post, I would have to say, this is something I’ve always made at home. I feel like I should share this one, because it is a great way to use leftover purees or mashed stuff. Here are my “Anything Sticky Rice Cakes”.

Chestnut Sticky Rice Cakes

This recipe is super forgiving in that it is very hard to mess this recipe up. I like a thicker/harder rice cake so I use a little less non dairy milk. If you like a stickier or softer rice cake, add a bit more non dairy milk. Either way, it will work, nothing will blow up! 🙂

Chocolate Sticky Rice Cakes
Ginger Agave Sticky Rice Cakes

The “wasted food” I am using this time is any kind of leftover puree/mash you have. These kind of homemade things or possible extra batches are easy to waste. This recipe makes them super delicious.

Taro Sticky Rice Cakes

These sticky rice cakes make the best breakfast. To reheat them, pat with water and microwave. The best way to reheat them, though, is steaming them because it heats more evenly.

Black Sesame Sticky Rice Cakes

For the “anything mash”, I think anything like mashed sweet potato will work. Here are some of my suggestions: red bean paste, mung bean paste, mashed taro, mashed sweet potato, date paste, jujube paste, etc.

Sticky Rice Cakes

5 Word Summary:


Slightly sticky

Firm (in a good way)


Chinese classic

If you like sticky rice cakes, check these recipes out!

Chestnut Sticky Rice Cakes (nian gao)

Chocolate Sticky Rice Cakes (nian gao)

Ginger Agave Sticky Rice Cakes (nian gao)

Taro Sticky Rice Cakes (nian gao)

Anything Sticky Rice Cakes

These are super easy to make and delicious at any meal. Sticky Rice Cakes are a great way to use up any puree or mash that you have leftover.

Course Dessert
Cuisine Chinese
Keyword chinese, dairy-free, gluten-free, mip, sticky rice, sticky rice cakes, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf tin worth
Calories 250 kcal


  • 2 cups glutinous rice flour
  • 1 cup rice flour
  • 3 cups non dairy milk 1
  • 4 tbsp granulated sugar 2
  • 2 cups anything mash 3


  1. Preheat oven to 350 degrees F, grease a pan with oil, and then fill a large pan half way with water. Place that water bath into the preheating oven.
  2. In a large bowl, combine all the ingredients. Make sure the batter resembles a thick waffle water. Add glutinous rice flour or non dairy milk as needed.
  3. Pour batter into the greased pan and cover with foil. Then place this pan into he water bath. Bake/steam for 1 hour.

Recipe Notes

  1. I used soy milk but almond, cashew, coconut, hemp, rice, etc. all work.
  2. I used organic cane sugar but coconut, brown, turbinado, white, etc. all work.
  3. This "mash" can be red bean paste, mashed sweet potato, mashed taro, mung bean paste, mashed pumpkin, jujube paste, date paste, etc. Anything that is a thicker paste will work here!

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