Pan-Fried New Year Cake

Take the nian gao out of the fridge at least 20 minutes before cooking — cold nian gao is brick-hard and will crack unevenly when you cut it. Once it has relaxed slightly, slice it into rounds or rectangles about 1 cm thick using a firm, sharp knife with a confident, even downward pressure. If it still resists, hold the blade briefly under warm water first. Aim for uniform thickness so all the pieces fry at the same rate.

About 3 min

For the sesame coating: spread the sesame seeds on a small plate. Press both flat sides of each nian gao slice firmly into the seeds — they adhere naturally to the sticky surface of the rice cake. Shake off any loose seeds. For a sandwiched version, spread a thin layer of red bean paste onto one slice, top with a second slice, and press them together before coating in sesame seeds on both outer faces.

About 2 min

Pour just enough vegetable oil into a wide non-stick pan to coat the bottom in a thin, shimmering film — no more. Set the pan over medium heat and wait until the oil ripples slightly when you tilt the pan. Place the nian gao slices in a single layer with space between them — don't crowd the pan or they'll steam and stick together. Resist moving them for the first full minute so a crust can form and release cleanly.

About 1 min

Pan-fry for 2–3 minutes per side. You'll know the first side is ready when you see a rich golden-brown colour creeping up from the bottom edges, and the slice lifts without sticking when you nudge it with a spatula. Flip carefully — the exterior is crisp but the interior is completely soft, so a careless flip can break the slice. The finished pieces should be deeply golden on both sides; when you press the centre gently, it should bounce back very slowly, indicating the rice cake is warm and yielding all the way through.

About 6 min

Serve immediately while sizzling hot — nian gao becomes rubbery and stiff again as it cools, so this is strictly a straight-from-the-pan experience. For sweet: dust generously with fine sugar and serve in a stack. For savoury: set out a small dipping bowl of soy sauce with a few drops of chilli sauce. Many people eat the sweet pieces first and finish with the savoury — both ways are wonderful. Happy New Year.

About 1 min