Nin Gao

Nin gao, or sticky rice cakes, are a Chinese New Year tradition. Nin means year, and gao means cake. Legend has it that the more the cakes rise, the better the new year will be.

Ingredients

1 1/2 cups water
2 1/2 cups dark brown sugar, packed
1/2 cup vegetable oil

4 1/2 cups sweet rice flour (available in Asian specialty markets)
3 dried red dates

Instructions

In a large saucepan, boil the water, add the sugar and the oil, and briefly stir until the sugar is dissolved but not thickened. Set aside to cool for about 20 minutes.
Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan (the aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle.
Fill a large pot with 1 inch of water and carefully set the pan in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nin gao.
Steaming can also be done in the oven: set a large pan of hot water on the middle shelf of a 375 deg. oven and carefully place the nin gao in the hot water bath. Cover the pan loosely with foil to trap the steam. Steam (the water should be gently bubbling) for about 50 minutes or until the mixture is firm in the middle. Cool thoroughly or overnight before cutting the nin gao into diamond shapes; serve on a platter. Serves 12.