Soak the rice: Soak the glutinous rice overnight in water (water level should be about 5cm above the rice). When the grains can be easily crushed with your fingers (about 8 hours), drain and set aside.

Prep the mix-ins: Soak peanuts in warm water for 2 hours until the skins soften. Pit the red dates—halve some and finely chop the rest.

Note: If using raisins or other dried fruits, rinse them in warm water and drain well.

Oil the bowl: Take a deep bowl and brush the inner surface evenly with about 10g of cooking oil. Make sure the bottom and sides are completely coated to prevent sticking.

Decorate: Place halved red dates in the center of the bowl and surround them with soaked peanuts to create a decorative base.

First layer: Add 1/2 of the glutinous rice and press it gently with a spoon. Sprinkle 20g of brown sugar and 10g of chopped red dates over the rice. Press lightly to help the sugar embed into the rice.

Second layer: Add the remaining glutinous rice, press again, and top with 20g of brown sugar. Decorate the surface with a few dried fruits or crushed walnuts if using.

Add water: Pour about 50ml of water to just cover the rice surface.

Steam: Fill the steamer with water. Place the bowl inside, cover, and bring to a boil over high heat. Once boiling, reduce to low heat and steam for 1 hour.

Rest: Turn off the heat but do not lift the lid. Let it rest for 30 minutes so the rice softens further and the sugar melts completely.

Once done, remove the bowl. Place a plate on top of the bowl, flip it over quickly, and lift the bowl carefully to unmold. Serve warm or at room temperature.