Begin by washing the red dates and patting them dry with a paper towel. Slice them into thin strips, which will infuse the rice cakes with sweetness as they steam. Then, take the roasted black sesame and grind it in a food processor until it becomes a fine powder.

In a large mixing bowl, combine the glutinous rice flour, red date strips, and ground black sesame powder. Slowly pour in the 150g of milk while stirring with chopsticks to mix everything together. Once it starts to form a rough dough, use your hands to knead it into a soft but firm dough. You should be able to knead it into a smooth texture without it being too sticky or dry.

Transfer the dough onto a chopping board. Roll it into a long strip. Once you have your long dough strip, flatten the four edges using your hands or a rolling pin, shaping it into a rectangular block. Cut the dough into evenly sized pieces—about 3-4 cm on each side. You can adjust the size based on your preference.

Line a bamboo steamer with a piece of steaming cloth to prevent the rice cakes from sticking. Arrange the uncooked rice cakes neatly in the steamer, making sure to leave a little space between each piece. This ensures they don't stick together during steaming. Optionally, place half a red date on top of each rice cake for decoration. Bring a pot of water to a boil, then place the bamboo steamer over the pot. Cover with a lid and steam the cakes over medium heat for about 20 minutes.

After steaming, carefully remove the steamer from the pot and let the rice cakes cool for a few minutes. Once they've slightly cooled, sprinkle dried osmanthus flowers on top for a touch of fragrance and elegance.