My wife is pan frying nian gao, which she's never done before. I'm very excited. For those who don't know, "nian gao" is a glutinous cake made from sticky rice and sugar, traditionally eaten to ring in the new year. There are many different varieties and methods of preparation, but I grew up with the Cantonese style nian gao, which was plain (no red bean or other fillings) and made with brown sugar. It was cut into rectangles, battered, and fried in a pan. When finished, the outside is crispy and the inside is soft and gooey. One of my favorite desserts. Here's what it looks like when fried without batter: 
My dad grew up eating the unbattered sort, but being that my mom is the one who cooks, her way was the way it was done and we went battered. My wife is doing it that way, too. Anyone else getting down and glutinous tonight?
My dad grew up eating the unbattered sort, but being that my mom is the one who cooks, her way was the way it was done and we went battered. My wife is doing it that way, too. Anyone else getting down and glutinous tonight?
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HNY to those who celebrate it.
