- 2 cups long grain rice uncooked
- 2 tbsp. cooking oil
- 2 sachets 8g MAGGI MAGIC SARAP
- 1/2 cup tomato paste
- 1/2 cup liver spread
- 2 tbsp brown sugar
- 1/2 cup cubed carrots
- 1/3 cup frozen peas
- 1/3 cup corn kernel
- 4 cups water
- Prepare the wok for steaming.
- In a bowl, mix the boiling water and the sugar. Stir constantly 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. Another way is to place them in a bowl with water and microwave 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 hole in the middle and add 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. Mix ½-¾ 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 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.