Niangao is a traditional Chinese steamed rice cake.

Ingredients:

• 4 1/2 sticks lump brown sugar, broken into small pieces, or 2 cups firmly packed dark brown sugar (see Note)
• 1 tbsp + 1 tsp vegetable oil + extra for sprinkling
• 450 g of glutinous rice flour
• 1 cup finely ground rice flour, preferably Asian brand (see Note)
• 1 dried Chinese date (unabi)
• Condensed milk, for serving, optional
• Special equipment: wok, bamboo steamer, or metal steamer basket

Preparation:

1. Fill a wok with 3–5 cm of water and bring to a boil over medium-high heat (the water should not touch the bottom of the pan when you set it down). Alternatively, you can use a bamboo steamer or a large pot with a steamer basket.
2. In a medium saucepan, pour 2 tablespoons of brown sugar and 3 tablespoons of cold water over medium heat, stirring occasionally. Bring to a boil. Cook until the sugar dissolves. Turn off the heat and add 1 tablespoon of vegetable oil and 1/2 teaspoon of salt. Let cool until steaming stops, about 6 minutes.
3. Combine both types of rice flour in a large bowl and set aside.
4. Grease a 20cm round cake pan with the remaining 1 teaspoon of vegetable oil. Line the bottom of the pan with a circle of parchment paper and lightly grease the parchment with vegetable oil. Set aside.
5. Gradually add the sugar syrup to the rice flour in three additions, stirring with a silicone spatula until only a few small lumps of flour remain. The mixture will be stiff at first, but after stirring for about 1 minute, it will become more fluid.
6. Strain the batter through a fine-mesh sieve into another large bowl. Pour the batter into the prepared crust pan and cover with foil. Place the pan in a steamer and cook over medium heat until the cake is light brown and almost translucent, about 2 hours; refill the steamer every 10–15 minutes as the water evaporates.
7. A classic way to test for doneness is to tear off a small piece from the center of the cake with a chopstick (or butter knife), then place a dried Chinese date on top of the hole to cover the hole and decorate the cake. Remove the pan from the steamer and set aside to cool. Place the niangao on a large plate, peel off the parchment, and invert onto a serving platter.
8. Before serving, cut the nian gao into 1cm thick slices with an oiled knife. Enjoy its firm texture.
9. To pan-fry niangao, let the cake cool completely and, without slicing it, cover it with foil. Refrigerate for at least 2 hours or overnight. Cut into 1-cm-thick slices. Pan-fry the slices in a lightly oiled nonstick skillet over medium heat, turning occasionally, until golden brown, about 10 minutes. Serve the niangao hot, drizzled with condensed milk if desired.
10. Note
    
    It's best to buy rice flour from Asian manufacturers because it typically has a finer texture and mixes more evenly with other ingredients. Chinese brown sugar cubes have a cleaner flavor than regular dark brown sugar, but either will work for this recipe. Look for rice flour and brown sugar sticks at Asian markets or online.
11. Another popular way to fry niangao is in a pan. Each slice is dipped in beaten eggs and fried over medium heat until golden brown, about 10 minutes. The thin, slightly crispy egg glaze creates a pleasant contrast to the tender rice cake inside.