6 ti leaves
1 lb. brown brick sugar
1/2 c. raw sugar
2 1/2 c. hot water
1 lb. glutinous rice flour, sifted
1/4 c. salad oil
1 dried red date
2 tsp. sesame seeds, toasted

Oil ti leaves and sides of a round pan, approximately 8 inches in diameter by 3 inches high, then line the pan with the ti leaves. Dissolve the brick sugar and raw sugar in the hot water. Cool. Gradually add the rice flour, then the oil to make a smooth batter. Pour into the prepared pan and steam 4 hours. May be cooked in a pressure cooker for 2 to 3 hours. Garnish center of pudding cake with the red date, and sprinkle top with the sesame seeds.

VARIATIONS: I. Use 2 cups water only, add one 12 ounce can coconut milk; II. Add 1 cup of mashed yams to the basic recipe. III. Pour batter into a greased tube micro-wave pan and cook in a microwave 15 to 18 minutes on high heat.

COMMENTARY: The origin of this cake pudding can be traced back to the Han Dynasty (206 B.C. - 220 A. D.) when it was prepared and eaten on the 9th day of the 9th lunar month. Auspicious things and good luck were believed to follow eating it, so New Year's became a more appropriate time to eat it.

The term "gao, " besides meaning a cake, also means high or higher up, implying promotion or success in one's career.

A pyramid of a large round nien gao, a smaller one, and a tangerine with leaves attached is supposed to represent the sun, moon and stars, bringing bright light and glory into a household.