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We call for an Asian fine rice flour because it generally has a finer texture and mixes more evenly with the other ingredients. Brown slab sugar has a cleaner and more pure sugar flavor than dark brown sugar, but you can use either in this recipe. Look for fine rice flour and slab sugar at Asian markets or online. Another popular version of pan-fried nian gao calls for dipping each piece of cake in beaten eggs before pan-frying over medium-low heat in a lightly greased nonstick skillet until golden brown and the cake is bouncy, about 10 minutes. The thin and slightly crisp egg coating is a nice contrast to the chewy rice cake inside.