New Year Sticky Rice Cake, Nian Gao
2 cups glutinous rice flour
1 ¼ cup water
1 cup dark brown sugar
1 tbsp oil
1 large egg
Oil a 6” tin cake pan, reserving ½ tbsp for the cake.
Prepare bamboo steamer by adding water up to 2/3 of the bottom part of the steamer. Bring to a boil, then lower heat to simmer while you prepare the cake.
In a medium sized pot, dissolve sugar and water over medium heat.
Remove and cool. Add oil to the sugar mixture, and then add the flour, a small amount at a time, stirring well afterwards. The mixture should be smooth without lumps.
Pour batter into oiled cake pan. Place the pan into the bamboo steamer. Cover with the lid, and place a kitchen towel around the lid so as make a good seal. Be careful not to let the towel drop onto the burner. Steam on high heat for 30 minutes, then turn heat down to medium. Steam for about 2 ½ hours more, and until cake is set – it will be soft. Remove from steamer, but keep in the cake pan and cool overnight. To remove cake, place the bottom of the cake pan in hot water, then turn it upside down onto a plate.
Slice the cake into quarters, then cut each quarter into thin slices, measuring ¼ inch thick. Oil a frying pan frying pan or griddle. Beat an egg into a small bowl. Drop a few cake slices into the beaten egg and cover with egg all over. Fry using medium high heat, until bottom is browned, then turn each slice over and fry until second side is browned. The slices will become very soft. When both sides appear burnt, transfer onto a plate lined with paper towel.
Serve warm. Enjoy!