Known as tikoy in the Philippines, nian gao is a traditional Chinese New Year dish. Why it is so has many aspects. One account has it that it is an offering to bribe the Kitchen God (see reference in Amy Tan’s The Kitchen God’s Wife) who reports everyone’s behavior to the Jade Emperor. Another interpretation is that “nian gao is a homonym for ‘every year higher and higher’.”
Nian gao is made with glutinous rice flour, sometimes steamed and, at other times, cooked in a pan and stirred until thick. It may be savory or sweetened. How it is served varies from region to region. It may simply be pan fried, stir fried with meat and vegetables, dropped into soups or made into a pudding.
Take a sharp knife, position on top of the nian gao and press down. Don’t cut using the sawing motion; otherwise, the cake will stick to the metal. The ideal thickness is 1/4 to 1/2 inch.
Dip each piece of rice cake in beaten egg.
Fry the nian gao in batches. The temperature of the oil should be somewhere between medium and low. What you are aiming for is to allow the rice cakes to soften in the heat before the egg darkens too much.
Flip the nian gao to brown the other side.
Drain the cooked nian gao on paper towels and serve immediately. If you cooked them correctly, the rice cakes should be soft and sticky while the outside is golden brown and crisp.