Instructions: (Hung choa nein gao)

Line a 9-inch round cake pan with plastic wrap. Set aside.

Sift sweet rice flour once and set aside. Break sugar into pieces in a mixing bowl and pour the warm water over it. Stir with a wooden spoon to dissolve sugar. Gradually add flour and stir until the batter is smooth.

You may need to add a little more warm water.

Scrape batter into prepared cake pan and smooth top with a spatula.

Decorate top of cake with dates.

Set up a steamer, using either a bamboo steamer over a wok or one improvised by putting a metal rack in a stock pot. Place cake pan in steamer or on rack and fill pot with boiling water to within two inches of bottom of cake pan. Cover and steam cake about 1 hour over high heat. Be sure to check water level frequently and replenish as needed.

Cake is done when firm to the touch. Remove from steamer and sprinkle with sesame seeds. Let cool. Serve at room temperature or cold. May be covered with plastic wrap and refrigerated up to one week. Cold slices also may be pan-fried in a little oil until both sides are crispy.

Serves 16-20.

Note: Water-ground glutinous rice flour and jujube dates are available in Asian markets.

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