Recipe – Sticky Rice Cake (Nin Go)

I don’t usually have a sweet tooth, but somehow this year I craved for the “nin go” so badly.  After getting one from my mother in law, I decided to give it a try and make myself some for the first time.  I found a recipe from one of my favorite recipe site and modified it a little bit when I made it.  Here’s the recipe:

Prepare cake mould (removable base preferred): I used two 9″ cake pans


  • 1 pack (400 g) glutinous rice flour (糯米粉)
  • 1 cup wheat starch (澄麵粉)
  • 1 pack (400 g) brown sugar in pieces (片糖)
  • 1 cup water
  • 80 ml coconut milk
  • 30 ml oil + a dash to brush cake mould
  • 1 egg, whisked


  1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
  2. Sift glutinous rice flour and wheat starch twice. Add flour bit by bit into syrup, stir constantly and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.
  3. Transfer batter to 2 greased cake pans. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time. (Note: Steaming time depends on how big and thick the cake is.)
  4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.

2 thoughts on “Recipe – Sticky Rice Cake (Nin Go)

    • You should try because it gives you better flavor other than just sugar. 🙂 I love coconut milk so much, and that’s why I love Thai curry a lot. Happy cooking!

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