1 cup dried fruits (your choice), pitted if necessary and diced
1 piece crystallized ginger, diced
1/2 cup chopped walnuts
Grease a 4 x 8-inch loaf pan and set aside.
Beat the egg whites until stiff.
the butter and sugar. Add the egg yolks and mix thoroughly. Add
1/3 (a little less than 1/2 cup) of the glutinous rice flour and
mix. Add about half of the milk. Continue adding the rice flour
and the milk alternately until the entire amount is mixed in.
Stir in the dried fruits and then add the beaten egg whites, folding
them into the cake batter.
Pour the cake batter into the loaf pan
and steam, for about one hour. If you do not have a wok steamer,
this can be done as follows: Place the pan in a larger pan, and
fill the larger pan with water to about halfway up the sides of
the loaf pan. Bring the water to a boil, reduce the heat to a simmer,
and cover the larger pan. It helps to have a domed lid so the condensation
does not fall on the cake.