I just wanted to comment, my mom makes these every year. She varies the flavor by adding coconut extract (using white sugar), or red bean paste with whole red beans. I don't know her recipes, but it looks like this is a good base recipe. We always put them in the fridge since it is perishable, so once it's been in the fridge it gets hard (like rice). The best way to heat it back up is to steam it (it needs the moisture). But another way, our favorite way to eat it (and heat it up)is to slice Nian Gao in thin slices (about 1/4" thick, and 2" x 3" or what ever size you prefer) and dip it in beaten eggs, pan fry with a tiny bit of vegetable oil, re-dip it in egg wash, and pan fry again (this double dip method gives it a better egg flavor and coating). Mmmm.... I'm making some tomorrow!