|Jujubes (hung tsou)||1⁄2 Pound (or dates)|
|Glutinous rice flour||1⁄2 Pound|
Put the jujubes in a pan, cover with cold water and bring to the boil; simmer for 1 hour or until soft.
Drain, and then remove the skins and stones.
If using dates, remove the stones and heat the dates slightly to soften the fruit.
Beat the fruit to form a paste.
Add the rice flour and knead together to make a soft dough.
Roll out to 1/4 inch thick and cut out small shapes, using fancy cutters.
Steam the cakes in a steaming tier or on a greased, fine mesh rack over a pan of boiling water for 5 minutes.
NOTE: The cakes will remain soft if glutinous rice flour is used.
If this is unobtainable, use ordinary rice flour, but do not be alarmed when the cakes harden after cooking.