Nian Gao is best enjoyed on the day it’s made. The texture is perfectly soft and stretchy, bouncy and pliant.
Serve the cake as you normally would — on a platter and cut into wedges with a sharp knife. It will be sticky.
Once the cake loses its soft and pillowy texture, fry in a non-stick pan on medium low heat with a little vegetable oil. The outside will be delightfully crispy and the inside will become stretchy and soft once again.