Ingredients
500 g (about 1 lb) white sugar new year cake (niangao)
Seasonings
100 g each of powdered sugar and rendered lard.
Instructions
1. Take the sweet rice cake and slice it horizontally into 0.5 cm (about 1/4 inch) thick pieces.
2. Heat a flat-bottomed pan over high heat, then add lard to coat the bottom evenly. Arrange the sliced rice cakes in a single layer and pan-fry over medium-low heat until the insides are soft and the outsides turn golden brown. Drain off the excess oil, transfer to a plate, and sprinkle with powdered sugar before serving.