Make the sugar syrup: Pour 450g boiling water into a pot, add 100g brown sugar and 100g white sugar. Stir continuously until fully dissolved, then turn off heat and cool completely to room temperature.

Mix the batter: Slowly pour the cooled sugar syrup into 500g glutinous rice cake flour, stirring while pouring. After mixing out dry lumps, add 30g corn oil and stir thoroughly until the batter is smooth and lump-free (it should flow slowly when lifted and spread naturally).

Prepare the mold: Brush the inner wall of a square or round mold with a thin layer of oil (to prevent sticking). For extra flavor, line the mold bottom with sliced red dates if using.

Steam the rice cake: Pour the batter into the mold, tap the mold 2-3 times on the table to release air bubbles. Steam over boiling water on high heat for 25 minutes (keep high heat the whole time).

Cool and demold: After steaming, let it sit in the steamer for 2 minutes. Cool the mold completely in a well-ventilated area, then invert to demold easily.

Serve: Cut into your favorite shapes, sprinkle with roasted sesame seeds if desired. Eat plain or pan-fry with a little oil until golden brown.