Best for: Crisp edges, chewy middle, New Year sweetness any time.
Nian gao — the sticky sweet rice cake of Lunar New Year — is at its best sliced and pan-fried: the edges caramelize and crisp while the middle goes soft and chewy. Street and home versions are often dipped in egg; this griddle version skips the egg for a clean rice flavor and a sesame finish (and is vegan as written), crisped in a film of oil until the sugar in the cake does the work.
Griddle: Flat-top griddle or large cast-iron griddle over medium heat on the grill; 350°F. Equipment: Griddle, wide spatula, sharp knife.
Ingredients
10 minutes. Total: 20 minutes.
- 1 lb plain sweet rice cake (nian gao), store-bought, at room temperature
- 2 tablespoons neutral oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon brown sugar, for sprinkling
- Pinch of fine table salt
Directions
Slice the nian gao into 1/4-inch-thick pieces with a sharp, lightly oiled knife — room-temperature cake slices cleanly; cold cake shatters.
Heat the griddle on the grill to 350°F and film it with the neutral oil.
Lay the slices out in a single layer with space between them — nian gao sticks to itself as it warms.
Fry for 3–4 minutes per side, until the surfaces are crisp, golden, and caramelized in spots and the centers are soft and chewy.
Work in batches if needed, adding a little oil between batches, and keep the fried slices warm on the cooler edge of the griddle.
Sprinkle with the sesame seeds, brown sugar, and the pinch of salt and serve hot, while the centers are still stretchy.
Grilling tip: Space is safety: two slices that touch on the griddle fuse into one, permanently.
