|1-1/2 cups water
2-1/2 cups dark brown sugar, packed
1/2 cup vegetable oil
4-1/2 cups sweet rice flour (Available in Asian specialty markets)
3 dried red dates
1. 用一深鍋把 水煮滾，加片糖和油煮至完全溶解。待涼約20分鐘備用。
In a large saucepan, boil the water, add the sugar and the oil, and stir just until the sugar is dissolved. Set aside to cool for about 20 minutes.
Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan. (The aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle.
3. 放入鑊中，用大火隔水蒸約 50分鐘。年糕本身很黏，就算熟透後，用筷子插進去，都會很黏的。蒸時用錫箔紙蓋上，避免年糕沾水。
Put an inch of water into a wok, a large pot, or a large flat pan and carefully set the pan of batter in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nian gao.