Soak the dried red dates in cold water until soft, about 30 minutes.

Remove from water, cut into halves, and remove the pits.

Set aside.

Cut each slab of brown candy into two or three pieces and place them in a glass or metal mixing bowl.

Carefully add 2 cups of boiling water and let the candy dissolve and cool.

Place glutinous rice flour in a large bowl.

Make a hollow in the center of the flour and pour the cool dissolved sugar (brown candy) into this hollow.

Stir the flour and sugar together.

When a dough begins to form, use your hands to knead it gently.

If necessary, add cold water one tablespoon at a time until the dough is smooth and shiny.

Lightly grease an 8-inch cake pan with vegetable oil.

Place the dough in the pan and mold it to fill the pan.

Decorate the top of the cake with red dates.

Sprinkle sesame seeds over all if desired.

Place the pan in the rack of a steamer, cover, and steam over high heat until the cake begins to pull away from the sides of the pan, about 35 to 50 minutes.

While steaming, check the water level and add more if necessary.

Remove the cake from the steamer and pour off any water that has collected on top.

Set aside to cool.

When completely cool, run a knife along the edge of the cake and turn it out of the pan.

Wrap the cake loosely in plastic wrap and refrigerate until ready to eat.

(The cake is best if eaten the day after cooking.

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To serve, cut the cake into small slices (not wedges).

Serve at room temperature or warm up by resteaming pieces on a plate.