A traditional and popular Chinese New Year dessert, sticky rice cake is a sweet warm dessert to promote good health in the new year. "Nian Gao" is the English translation of the Chinese words that sound like "year" and "growth". It is prosperous to include this dish along with many traditional dishes eaten during the Chinese Lunar New Year.
Nian Goa is made with glutinous rice flour and brown sugar to give sweetness and its brown color.
Variations of this dessert exist according to regions and their cuisines. Sticky rice cake is initially steamed at first and can be eaten as is (steamed) or refrigerated and then cut into slices to pan fry with very little oil (above photo) or thinly battered with egg and then seared. The result of pan searing will provide a light outer crisp with a soft and chewy center.
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