14 oz of cottage cheese
2 eggs
3 tbsp of semolina
2 tbsp of all-purpose flour
2 tbsp of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
1/2 cup of sugar
1 tsp of baking powder
1/2 tsp of vanilla extract
3.5 oz of dried apricots
Beat the eggs with the sugar until the mixture is light and fluffy.
Finely chop the dried apricots.
Add all the remaining ingredients to the egg mixture, and mix well. Transfer the mixture to a rice cooker or a silicone mold lined with plastic wrap, and steam for 35-40 minutes.
Let it cool.
You can dust it with powdered sugar, chocolate shavings, or crushed nuts, or leave it plain.