New Year's Rice Cake

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

If trying new things is your new year's resolution, this dish is perfect! You'll love this traditional Chinese dessert that is made with dried fruits, almonds and rice flour.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 28%
  • Fat: 12.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 4.5g
  • Carbohydrate: 66.2g
  • Fiber: 1.8g
  • Cholesterol: 53mg
  • Iron: 0.6mg
  • Sodium: 138mg
  • Calcium: 84mg


  • 3 1/2 cups glutinous rice flour (sweet rice flour), about 1 pound
  • 1 1/2 cups sugar
  • 1/4 cup dried tart cherries
  • 1/4 cup candied pineapple, chopped
  • 1/4 cup chopped pitted dates
  • 1/4 cup slivered almonds
  • 1 tablespoon baking powder
  • 1 1/2 cups water
  • 1/2 cup canola or vegetable oil
  • 3 large eggs
  • Cooking spray


  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through baking powder) in a bowl.
  3. Combine water, oil, and eggs; add to flour mixture, stirring by hand just until moist.
  4. Spoon the batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool rice cake for 15 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
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