Chinese Sticky Cake
Chinese Sticky Cake
1 tablespoon flour
2 eggs, with whites & yolks separated
1/4 cup butter
1/2 cup granulated sugar
1 1/4 cups glutinous rice flour
1/3 cup milk
1 cup dried fruits (your choice), pitted if necessary & diced
1 piece crystallized ginger, diced
1/2 cup chopped walnuts
Grease a 4 x 8-inch loaf pan & set aside
Beat the egg whites until stiff
Cream together the butter & sugar
Add the egg yolks & mix thoroughly
Add 1/3 (a little less than 1/2 cup) of the glutinous rice flour & mix
Add about half of the milk
Continue adding the rice flour & the milk alternately until the entire amount is mixed in
Stir in the dried fruits & then add the beaten egg whites, folding them into the cake batter
Pour the cake batter into the loaf pan & steam, for about one hour
If you do not have a wok steamer, this can be done as follows: Place the pan in a larger pan, & fill the larger pan with water to about halfway up the sides of the loaf pan
Bring the water to a boil, reduce the heat to a simmer, & cover the larger pan
It helps to have a domed lid so the condensation does not fall on the cake
Allow to cool & cut into thin slices
Makes 8 servings
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