Almond-Flavored Egg Cake

¼ cup milk

1 tablespoon sugar

¼ teaspoon almond extract

3 eggs, lightly beaten

1. In a small saucepan, scald the milk. Mix 3 tablespoons of the milk with the sugar, stirring. (You can discard the leftover milk.) Add the almond extract to the milk and sugar mixture, and add the mixture to the beaten egg.
2. Pour the egg mixture into a pie plate, and steam in a wok on medium to medium-high heat until a toothpick comes out clean.

Cooking Tips

For best results, it's important not to let too much air into the egg mixture. Lightly beat the eggs so that, if possible, no air bubblesform. Scalding the milk makes for a shorter cooking time.

New Year's Sticky Cake

6 Chinese dates

3 cups glutinous rice flour

1 cup boiling water

1¼ cups brown sugar

2 tablespoons milk or as required

1 egg

1 tablespoon vegetable oil

1 tablespoon sesame seeds

1. Soak the Chinese dates in hot water for at least 30 minutes to soften. Cut in half and remove the pits.
2. Place the glutinous rice flour in a large bowl. In a separate bowl, mix the boiling water and the sugar.
3. Make a well in the middle of the glutinous rice flour and stir in the sugar-and-water mixture. Add the milk and the egg. Stir until the batter is well mixed.
4. Prepare the wok for steaming. Grease a cake pan with the vegetable oil and pour the cake batter into the pan. Decorate with the dates and sesame seeds.
5. Set the cake pan on a bamboo steamer and place in the wok. Steam the cake for 50 minutes, or until the edges move away from the cake pan. Cool. To serve, cut the cake into wedges.

Chinese Dates

Also known as jujubes, these tiny red berries with the crinkly skin have been enjoyed in China since ancient times. Their delicate sweetness makes them a valuable addition to desserts and soups; they can also be enjoyed alone as a snack. Soak in water to soften before using.