Sticky Date Wotou | 糯米枣窝头
About 15-20 dried red dates
1/2 cup glutinous rice flour
2/3 cup corn flour
3 tablespoons sugar
1/4 cup water
Soak dates in warm water for 30 minutes and then chop—being careful to remove all seeds. Mix together dry ingredients in a bowl. Add water and work into a dough, kneading gently. Fold in dates until well incorporated. Divide dough into 8 equal-sized balls and form into small cones, hollow in the bottom as pictured in step 3.
Put steamer basket in wok filled with an inch of water. I line my basket with a cheesecloth but this is not imperative. Place your cones in the basket and cover. Turn on heat to medium high. From getting the water to boil until the wotou are done should take about 15 minutes total.
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