Sugar cane pudding 蒸年糕

Add 3 1/4 cups of water to cane sugar and bring to the boil. Strain and leave to cool.
Sieve glutinous rice flour into a deep bowl. Add cane sugar solution little at a time. Stir until smooth.
Brush pudding tin with a layer of oil. Pour into cane sugar mixture. Steam over high heat for 1 1/2 hours. Remove from heat and garnish with red date and almonds. Leave for 1 night and unmould pudding. Slice and dip in beaten egg. Stir fry over low heat until fragrant.