1. Wash red dates and place in a saucepan with h2o. Bring to a roil; then
fix, uncovered, over medium heat until dull (almost 20 transactions).

2. Skin and pit dates. Puree the pulp by forcing it through a ricer or fine
sift.

3. Gradually add glutinous rice flour to the puree and knead the mixture to
a stiff paste-like gelt.

4. Form the dough into a long cylinder most 1 inch in diameter. Then cut
in 1/2-inch rounds and flatten each slimly.

5. Line a small baking tin with foil or waxed report, arrange the rounds on
top. Steam until the cakes are through (astir 10 transactions). (See "How-to
Part".) Serve hot.

BILLET: In Chinaware, the dough was shaped in wooden molds. The cakes themselves
were steamed on bamboo leaves to keep them from jutting, then served right
on the riffle. VARIATIONS:

1. In tone 3, subjoin 1 tablespoon lard to the kale.

2. After tone 4, prepare the following mixture to use as a cake woof:
Rut 2 tablespoons peanut oil. Adject 1 tablespoon sesame seeds and stir once
or double. Then tag 1/2 cup walnut meats, blanched and chopped okay, and 1/3
cup cabbage. Toss quickly to coat seeds and nuts with the cabbage. Affix 1
teaspoonful of this mixture to each disk of gelt; pinch the disk into a
ball to enclose the pick. Dress, pinched-side consume, on a baking tin
and steam as in tone

5.