Grease two 5.5-inch round pans liberally with vegetable oil. Set aside.
Cook cane sugar and water in a sauce pan until all the sugar has dissolved. Cool the sugar water to room temperature.
Sift both types of rice flour thoroughly into a large mixing bowl.
Add the sugar water a cup at a time until the mixture reaches 'ribbon' consistency. Depending on the climate and brand of rice flours, you may have leftover sugar water.
Divide the batter evenly between the two pans Alternatively, you can use another shape and size pan(s), as long as it doesn't exceed ⅞ full. Tap the pans on the counter 2 or 3 times to get any air bubbles out. Then cover loosely with aluminum foil. This is to prevent any water from dripping onto the cakes while steaming.
Steam* for 1 hour 15 minutes or until a toothpick inserted into the middle comes out clean. Cool completely then cover and refrigerate overnight.
Slice the chilled sweet rice cake into rectangles about 1cm thick.
In a small bowl, mix the chickpea flour, water, and salt until smooth.**
Heat a dab of oil in a frying pan. Dip the sliced rice cake into the chickpea flour mixture, let the excess drip off, and fry until both sides are golden brown. Serve hot!
Notes
*Usually these cakes are steamed in a double broiler-type set up but if you happen to have a steam oven like me (mine is from Cuisinart), use the Super Steam setting at 300°F and put the pans on the top rack to prevent the bottom from burning. **Vegetarian option: Dip the slices of sweet rice cake in beaten egg instead of the chickpea flour mixture.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-nian-gao/