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Chinese Sticky Cake

1 tablespoon flour
2 eggs, with whites and 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 and diced
1 piece crystallized ginger, diced
1/2 cup chopped walnuts

Grease a 4 x 8-inch loaf pan and set aside.

Beat the egg whites until stiff. Cream together the butter and sugar. Add the egg yolks and mix thoroughly. Add 1/3 (a little less than 1/2 cup) of the glutinous rice flour and mix. Add about half of the milk. Continue adding the rice flour and the milk alternately until the entire amount is mixed in. Stir in the dried fruits and then add the beaten egg whites, folding them into the cake batter. Pour the cake batter into the loaf pan and 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, and 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, and cover the larger pan. It helps to have a domed lid so the condensation does not fall on the cake. Allow to cool and cut into thin slices.

Makes 8 servings.

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