These Vegan Nian Gao Stuffed Coconut Cookies are a fun way to use leftover nian gao. Flavoured with coconut, crisp around the edges and chewy in the middle thanks to the nian gao!
If you’ve ever tried mochi stuffed cookies, then you’ll love these as well! Nian gao is a Chinese glutinous rice cake often eaten during Lunar New Year. It’s naturally vegan, gluten-free and very similar in texture to mochi when heated through.
The vegan coconut cookie
I decided to flavour the cookie with coconut, because coconut and nian gao is a common and delicious combination.
The two ingredients we’re using to flavour this cookie with coconut is coconut extract and dessicated coconut. You can also use coconut milk to amp up the coconut taste even more, but I find that these two ingredients are enough to produce a very delicious coconut cookie!
What you’ll need to make nian gao stuffed coconut cookies
- coconut oil
- plant milk of your choice
- white sugar and brown sugar. This combination of sugars produces crisp edges and a chewy interior.
- coconut extract instead of the usual vanilla extract
- all-purpose flour
- baking soda
- salt
- dessicated coconut
- nian gao, which is a Chinese glutinous rice cake often eaten during Lunar New Year. Learn how to make your own here.
Tips to make these cookies
- Let the dough chill in the fridge for 10-15 minutes to firm up. Otherwise, the soft cookie dough might stick to your hands and make moulding difficult.
- Cut the nian gao into around 1.5 inch squares. This makes it easier to stuff the cookies.
These nian gao stuffed coconut cookies are definitely not your average cookie. If you’ve been thinking of upping your cookie game, give this recipe a go!
More nian gao recipes for you to try:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Nian Gao Stuffed Coconut Cookies | v
Ingredients
- 30 ml coconut oil
- 30 ml plant milk of choice
- 20 g white sugar
- 50 g brown sugar
- ¼ tsp coconut extract
- 90 g all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- 20 g desiccated coconut
- 75 g nian gao
Instructions
- In a small bowl, whisk together coconut oil, plant milk, white sugar, brown sugar and coconut extract until well combined. Sift in all the dry ingredients and fold to combine. Fold in the desiccated coconut. Cover and chill in the fridge for 10 minutes to firm up.
- Preheat the oven to 180°C and line a baking tray with parchment paper. Cut nian gao into around 1.5 inch squares of 15 g each.
- Divide the cookie dough into 5 portions, around 45 g each. Roll each portion into a ball and make a hole in the middle. Place a square of nian gao in the middle, cover with the rest of the dough, and roll into a ball again.
- Sprinkle the top with some more desiccated coconut and bake for 15-18 minutes until golden brown.
- Let cool for a few minutes on the pan, then transfer to a wire rack to cool slightly before serving.
Notes
I’ve just made these, and lemme tell you THEY’RE AMAZINGGGG <333 super easy recipe (and very little to clean HAHA) gonna make them again FOR SURE!!! thank you for this recipe Kristin 🙂
ahhh im so glad you liked the cookies yee shean! you’re most welcome <3