Chinese New Year rice cake is something we look forward to eating every lunar new year. It’s hard to find in Sarasota and we’re now making from scratch. This is cobbled together from a few recipes, with my modifications & is naturally gluten free.

Ingredients

• 1 1/2 cup dark brown sugar
• 1 1/2 cup water divided into 2-3/4 c. 
• 1 pound sweet (glutinous) rice flour
• Optional 1/4 c. peanut flour or 2 tablespoons white sesame powder 
• 2 tablespoons canola oil or other mild flavored vegetable oil plus 1/2 teaspoon to oil a pie plate
• 1 teaspoon vanilla extract

Instructions

1. Oil a pie plate or round cake pan with 1/2 teaspoon of oil.
2. Add 1 1/2 inch of water to a large pot with a tight fitting lid and a steamer rack and bring water to boil.
3. Measure 3/4 cup water in a glass measuring cup, add brown sugar, and microwave for 1 minute until the sugar is dissolved.
4. Pour sweet rice flour into a large bowl, add the brown sugar water, 3/4 cup of water, oil and vanilla extract.
5. Stir to combine until the rice mixture is smooth and free of lumps.
6. Transfer the rice mixture into the prepared pie plate and smooth out the top.
7. Place a trivet and pour 1 cup of water in the pressure cooker. Bring water to a boil (Instant Pot users: Press manual/pressure cook and set the time to 30 minutes). 
8. When the water begins to boil, place the cake pan on the trivet with a foil sling right away. Immediately close the lid and let it pressure cook at High Pressure for 28 minutes and Full Natural Release (~8 minutes).
9. Once cool, we've always eaten it sliced thin, dipped in beaten egg, and grilled in a pan/griddle until it's all soft and goes when pulled apart.