Hunan Zha Nian Gao (湖南炸年糕)

Nian gao — glutinous rice cake — is eaten across China at New Year, but in Hunan the preferred preparation is deep-frying the sliced cake until the exterior shatters into a lacquered crust while the interior becomes molten and chewy. Street vendors in Changsha and Shaoyang sell them plain or stuffed with red bean paste, dusted in sesame seeds.

Serves: 4

Ingredients

• 400g (14 oz) Chinese nian gao (glutinous rice cake, cylindrical type)
• 100g (3.5 oz) sweetened red bean paste (for stuffed version)
• 2 tbsp (20g) white sesame seeds
• 1 tbsp (15g) black sesame seeds
• 1 egg, beaten
• 800ml (3.5 cups) vegetable oil, for deep-frying
• Honey or osmanthus syrup, to serve

Instructions

1. Slice nian gao into 1cm rounds. If making stuffed version: slice into 2cm rounds, then butterfly-cut most of the way through and stuff with a teaspoon of red bean paste; press closed.
2. Mix white and black sesame seeds together on a plate.
3. Dip each nian gao piece in beaten egg, then press both flat sides into the sesame seeds to coat evenly.
4. Heat oil to 170°C (340°F) — slightly lower than usual to cook the thick rice cake through without burning. Fry in batches of 5–6 pieces for 5–6 minutes, turning once, until deep golden with a crisped sesame crust.
5. Drain on paper towel. Serve immediately on sticks or in a paper cone, drizzled with honey or osmanthus syrup.

Cook's Notes: Nian gao is very chewy even when fried — this is the point. The texture contrast between shatteringly crisp sesame exterior and molten, stretchy rice interior is the entire pleasure. Never eat piping hot — the sticky interior can cause burns; let sit 2–3 minutes first.