Inspired by the pro cyclists who eat rice during their rides, these are made with glutinous rice flour and speckled with beans — in my opinion, a perfect power combo for long trail (or other activity) adventures! The flax seed and brown rice flour add some fiber for sustainable energy, but you can replace the brown rice flour with more glutinous rice flour and eliminate the flax seeds if you want more quick-release carbs.

Nian Gao

Prep Time10 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 10 minutes
Servings: 1 8×8″ pan


  • 300 grams glutinous rice flour (~2 cups)
  • 75 grams brown rice flour (or more glutinous rice flour) (~½ cup)
  • 1 tbsp ground flax seeds
  • 100 grams coconut milk (~⅓ cup)
  • 130 grams granulated sugar (~⅔ cup)
  • 1 ½ cups hot water
  • 1 cup whole cooked beans of choice (I like red)


  • Pre-heat oven to 350°F and butter baking pan.
  • Mix together all ingredients except beans. Mix in beans. Then spread in pan.
  • Bake for 1 hour.
  • Optional to top with dates for decoration and extra sweetness. Let cool for at least 1 hour.


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