Gather all of your ingredients on your kitchen counter. Having everything in one place streamlines the process. Measure out your flours, sugar, and any other items you need. This is your kitchen; embrace it.

In a large mixing bowl, combine the glutinous rice flour, rice flour, allspice powder, and orange zest. Use a whisk to make sure there are no lumps—a smooth mix leads to a smooth cake.

Slowly add the water, vanilla extract, dark molasses, and vegetable oil to the dry mix. Stir until it’s well combined; you should have a thick, smooth batter. If it feels too thick, add a splash more water, but aim for a pudding-like consistency.

While you're mixing, it's time to get your steamer ready. Fill it with water and bring it to a gentle boil. Grease your baking dish with vegetable oil to ensure the nian gao won't stick. You can use a round cake pan or a square baking dish—whatever you have on hand!

Once your batter is ready, pour it into the greased baking dish. Spread it out evenly with a spatula to ensure even cooking. Gently press the ginger slices on top, if using.

Cover the baking dish with a piece of parchment paper or a clean kitchen cloth to trap the steam. Place it in the steamer and let it steam for about 45-60 minutes. The nian gao should firm up and be set when you check it with a toothpick.

When the timer goes off, carefully remove the nian gao from the steamer. Let it cool completely, then run a knife around the edges to help with removal. Flip the dish upside down on a cutting board, and gently tap it until the nian gao releases.

Slice the nian gao into squares or rectangles and enjoy either warm or at room temperature. It can be eaten plain, or you can sauté it in a bit of oil until crispy for texture, making it an exciting dish to serve to family or friends.