Nian Gao (Chinese New Year Sticky Rice Cake)

Ingredients

• 500 g glutinous rice flour (sweet rice flour)
• 300 g brown sugar or jaggery, finely chopped
• 250 ml water
• 100 g preserved red dates (jujubes), pitted and halved
• 75 g roasted peanuts, crushed coarsely
• 30 ml vegetable oil, divided
• 20 g sesame seeds, white
• 5 g sea salt

Method

1. 1
   Combine glutinous rice flour with sea salt in large mixing bowl; create well in centre and add 250 ml water gradually, stirring and mixing with hands until soft, slightly tacky dough forms (2 minutes).
2. 2
   Knead dough for 3 minutes until smooth and elastic; divide into 2 portions and flatten each into 2cm-thick disc.
3. 3
   Heat 15 ml vegetable oil in 20cm round non-stick pan or wok over medium heat; place first dough disc into pan and cook for 8 minutes without stirring, pressing gently with spatula, until bottom is golden brown and edges pull away from sides slightly.
4. 4
   Sprinkle half of brown sugar, half of red dates, and half of crushed peanuts evenly over cooked base; top with second dough disc and cook for 6 minutes, then flip (using two spatulas or cake turner) and cook second side for 6 minutes until golden.
5. 5
   Transfer nian gao to cutting board (still in pan), sprinkle remaining brown sugar, red dates, and peanuts on top, then scatter sesame seeds over surface; cool for 5 minutes.
6. 6
   Cut into 8 equal wedges while still warm; serve immediately or at room temperature, optionally pan-frying sliced portions in remaining oil until edges are caramelized and crispy.