Neatly place the rinsed bamboo leaves in an 8-inch round cake mold, covering both the bottom and sides. Avoid any gaps to prevent rice from leaking during steaming. Handle leaves gently to keep them intact for structure and aroma.

Start by placing a layer of red dates at the bottom of the mold. Then spread a layer of soaked and drained glutinous rice (about 1–2 cm thick), pressing it down firmly with a spoon or your hand. Add a layer of cooked red beans (around 1 cm thick), then finish with another layer of glutinous rice, pressing it down tightly to fill the mold evenly.

Fold the bamboo leaves inward over the top to wrap the rice snugly, ensuring no rice is exposed.

Place the mold in a large pot. Cover the top of the mold with a flat plate that fits its size. Fill the pot with water so it rises about 1 cm above the mold. Place a bowl of water on top of the plate to keep the rice compact during steaming.

Cover the pot with a lid. Bring to a boil over high heat, then reduce to low and steam for 1.5 hours. Monitor water levels to prevent boiling dry. After steaming, turn off the heat and let the rice cake rest covered in the pot for 3 hours—this allows the flavors to fully develop and the texture to become beautifully soft and cohesive.

Carefully remove the mold and let the sticky rice cake cool at room temperature for 1 hour. Once fully cooled, peel away the bamboo leaves and slice into portions. Serve and enjoy!