Set aside to rest for 20 minutes and we are ready to fry the nian gao. First, heat up Oil (as needed) in a wok. Dip the sandwiched nian gao into the batter. Then, carefully place into hot oil. Reduce heat and in batches, fry the sandwiched sticky rice cake until golden brown on both sides, about 10 minutes.
Pour Batter into Cake Pan: Wipe the cake pan interior with a little vegetable oil. Pour the Nian Gao Batter into the cake pan through a fine mesh strainer. Method #1 for relatively smooth surface: Place a trivet and pour 1 cup (250ml) of water in the pressure cooker.
Ingredients Nian Gao 1 pound glutinous rice flour (455g) 4 teaspoons ground ginger, (see note 1) 1/2 teaspoon salt 12.5 ounces brown sugar bricks (355g), can sub with 2 cups packed dark brown sugar
Cover the pan with aluminum foil, if desired (this will prevent any condensation from dripping onto the cake). Place the nian gao in the steamer, cover, and steam for 45–60 minutes, adding more water to the steamer as needed, until the cake is light brown and sticky when a wooden skewer is inserted into the center, but holds its shape.