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1
In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened.
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2
When softened, remove and discard the pits.
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3
Cut each brown candy slab into 8 pieces.
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4
Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled.
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5
Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as souffle dish, with 2 teaspoons vegetable oil.
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6
In a large bowl, place rice flour.
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7
Make a well and stir in cold sugar water.
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8
Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes.
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9
Place the dough in the prepared dish and pat until it fills the dish evenly.
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10
Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center.
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11
Sprinkle the top with sesame seeds.
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12
Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds.
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13
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer.
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14
Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat.
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15
Check the water level and replenish, if necessary, with boiling water.
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16
The cake is done when it begins to pull away from the sides of the pan.
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17
Carefully remove the dish from the steamer and pour off any excess liquid on the surface.
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18
Place on a rack to cool.
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19
Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat.
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20
Run a knife along the edge of the cake to loosen sides.
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21
Place a cake rack over the bowl and invert to unmold.
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22
Flip the cake right-side up onto the cutting board.
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23
Wrap the cake in plastic and refrigerate until ready to use.
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24
When ready to eat, cut the cake into quarters.
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25
Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips.
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26
Cut each strip crosswise into scant 1/4-inch-thick slices.
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27
This is the typical way of slicing a cake Chinese style.
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28
Beat an egg in a small bowl, until frothy.
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29
Dip the slices in egg.
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30
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking.
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31
Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown.
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32
Serve immediately.
