- 3 1/4 cups (1 400 gram bag) glutinous rice flour

		- 2/3 cup brown sugar or 2 slabs (about 5 ounces)
			Chinese brown candy (peen tong in Cantonese;
			pian tang in Mandarin)
		
		- 7 ounces boiling water
		
		- 1/2 cup Chinese dates, softened in water,
			cut in half, pits removed, or 1/2 cup
			other dried fruit
		
		- 1 tablespoon milk
		
		- Water, as needed
		
		- 1 tablespoon white sesame seeds
		
		- 1 tablespoon vegetable oil or nonstick cooking spray
	

		- Prepare the wok for steaming.

		- In a bowl, mix the boiling water and
			the sugar, stirring to dissolve.
		(If using peen tong, break the candy into
			several pieces, so that it will
			dissolve more easily in the boiling water).
		Cool.
		Soak the Chinese dates in hot water for
			at least 30 minutes to soften.
		(You can also soften them quickly by placing
			them in a bowl with water and microwaving
			on high heat for 30 seconds).
		Cut the dates in half and remove the pits.

		- Place the glutinous rice flour in a large bowl.
		Make a well in the middle and stir in the
			sugar and water mixture.
		Add the milk and begin shaping the dough.
		Add 1 tablespoon of water to the dough at
			a time, until you have a smooth dough
			with a satiny texture.
		Incorporate 1/2 - 3/4 of the Chinese dates,
			nuts or other dried fruit as you are
			adding water and working with the dough.

		- Grease a 7-inch square cake pan with
			vegetable oil or a non-stick cooking
			spray. Place the dough in the cake
			pan and spread it out to the edges.
		Decorate with the remaining dates,
			lightly pushing them into the dough.
		Sprinkle the sesame seeds on top.

		- Steam the cake over medium-high to high
			heat for 45 minutes, or until the edges
			of the cake pull away from the pan.
		Remove the cake from the heat and cool.

		- Use a knife to loosen the edges,
			then remove the cake.
		Wrap in wax paper and refrigerate overnight.

		- To serve: Cut the cake into quarters,
			and then into thin slices 2 - 3 inches
			long and 1/4-inch wide.
		You can serve the cake as is, or reheat it
			in the microwave (the amount of time
			will depend on the size and power of
			your microwave - start with 10 seconds
			and then microwave an extra 5 seconds
			if needed) or re-steam it for 4 - 5 minutes.

		You can also pan-fry the cake, dipping the
			cake slices in an egg wash before frying.
		Use a small amount of oil so that the cake
			will not taste oily.
		Heat the oil on medium-high to high heat,
			then turn the heat down to medium and
			brown the cake slices briefly on both sides.