Recipe: Chinese New Year Cake

FINALLY, I found this recipe!
I know it's way too late esp. to that person who was looking for this recipe... I hope you can still "have a look".

eggy/m'sia

This is a traditional Chinese New Year delicacy.
During the new year celebration, this will be served
to the Kitchen god as part of the prayer celebrations.
The belief is that during the first day of the new
year, the kitchen god will ascend to Heavan and report
to God all the things that has happened over the past
year. The idea is that when the kitchen god eats the
cake, he will not be able to report anything in the
end as the cake is so sticky that it renders one
totally unable to speak!! (main thing is that one's bad deeds are not reported in the end- well, who is perfect anyway...)

There are two ways of serving it - steam and roll it
in white grated coconut , seasoned with a pinch ofsalt
or fry it with slices of yam and sweet potatoe in a
batter.

Chinese New Year Cake
250 g glutinous rice flour, sifted
250 ml water
275g granualted sugar (soft brown sugar)
Banana leaves, scalded
Any round tins (recycle empty fruit cans)

- Preparation -
Line tin with banana leaves, and make sure that the leaves fold over
the rim of the tin and secure with a piece of string.

Put sifted glutinous rice flour in a mixing bowl, add water to form a
soft dough. Add sugar and mix well until sugar is completely dissolved.
Leave aside to rest for 15 minutes.

Pour batter into tin (half full). Steam over boiling water for 7 -8
hours on medium heat. Replenish water for steaming regularly, with hot
boiling water. Wrap the lid of the steamer with a sufficiently big
piece of muslin cloth to prevent water from dripping onto the cake
surface. Wehn cake is done it should turn brown. Leave cake in the tin
for a day before taking it out.