1. Stir glutinous rice and sticky rice flour for later use
2. Bring brown sugar water to boil and let cool for later use
3. Wash the zongzi leaves, spread them on a steamer (rice bowl), and set aside
4. Stir the rice noodles evenly with brown sugar water
5. Stir the rice noodles evenly with brown sugar water
6. Put the stirred glutinous rice noodles in a steamer with zongzi leaves
7. After all the glutinous rice noodles are put in the steamer, they can be steamed in the pot.
8. The steaming time of the nian gao is determined by the thickness of the nian gao. Generally, it needs to be steamed for more than two hours in high heat.
9. This is the steamed rice cake. The pattern on it resembling golden chicken was caused by not taking out the water droplets condensed by the steam on the lid in time after the steaming (small mistake).
10. After the nian gao cools down, cut into small pieces and fry them to brown, and serve on a plate.
