Chinese sticky cake (Nian Gao)

190ml (6 fl oz, ¾ US cup) boiling water
115g (4 oz, ½ US cup) brown sugar
175g (6 oz, 1¼ US cups) glutinous rice flour
1 egg
2 tblsp milk
90g (3 oz, ½ US cup) dates

Chop dates. Pour boiling water over sugar in a mixing bowl, stir until sugar is dissolved and leave to cool.

Add flour, egg and milk and stir to blend.

Knead until smooth, then mix in chopped dates.

Transfer to a lightly greased 18cm (7″) shallow cake tin.

Steam for about 45 minutes, or until edges move away from the pan.

Remove from heat and allow to cool in the tin. Turn out.

Serve in thin slices.