1. 1 pkg Mochiko 1lb sweet rice flour
2. 2 C brown RAW sugar cane sugar*
3. 2 ½ C warm water
4. 2 tsp vanilla extract
5. 2T vegetable oil
6. Some sesame seeds
*Not the brown sugar. It is also called turbinado sugar.

Mix 1 through 3 well; Stir in 4 & 5 and mix well.

Use a round glass Corningware, flat-bottom container that has a fitted glass lid. Line container with microwaveable plastic wrap. Fill with nian gao batter. Sprinkle 6. All over the surface of the batter. (Not necessary if you do not like sesame seeds.) Cover container with glad lid. Microwave until done. Let cool, then pull nian gao out using
plastic wrap.

Microwave cooking time will vary depending on the kind of microwave you have, so some experimentation is necessary. If you don’t have a turntable, you should pause the microwave ¼ of the time through, rotate a quarter turn, and continue cooking – repeat until time’s up. Nian Gao will be sticky if it is not cooked through.

For reference, a 6-in diameter glass Corningware can be used with the recipe divided in to 2. Microwave on high for 6-7 minutes. One large nian gao can be made with a 9-10
inch container.