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The Lunar New Year is this Friday, January 31, 2014. One of the traditional dishes eaten during the New Year for Chinese people is a New Year Cake. It’s a very simple steamed cake, made with glutinous rice flour for a mochi-like chewy texture and sweetened with brown sugar.
This is an easy baked version of the Chinese New Year cake, which is traditionally steamed and pan-fried with egg. It is mildly sweet, crispy on the outside, and chewy on the inside. Preheat the oven to 350 degrees F (175 degrees C).
Slice the Chinese New Year Cake (nian gao) with a knife and each time dip your knife in cool water to prevent sticking. Cut it in about ⅛ inch slices. At this point, your Chinese New Year cakes can be eaten as is, but why when you can make it taste even better!!!!
These Sweet Sticky Rice Chinese New Year Cake are 100 times more delicious by dipping the Cake thin slices in a little beaten egg and then pan frying then in a little canola oil for about 2 minutes on each side. Just until a little crispy on the outside and chewy and delicious on the inside.
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