Step 1

Grease a 6 inch cake tin or bowl with vegetable oil

Step 2

Combine the brown sugar slab and water in a small saucepan over medium heat, stirring occasionally until the sugar has completely dissolved

Step 3

Remove from the heat and cool for 30 minutes or until cooled to room temperature

Step 4

Prepare a steamer by bringing a pot of water to a boil (I used a bamboo steamer, but use whatever steamer you have available whether that's simply placing the tin on a rack in a large pot, or using a metal steamer)

Step 5

In a large bowl combine the glutinous rice flour and wheat starch or cornstarch, and whisk until completely incorporated

Step 6

Slowly add the brown sugar syrup, making sure to stir in between each addition

Step 7

Mix until the batter is smooth

Step 8

Pour the batter through a fine-meshed sieve into your greased cake tin or bowl

Step 9

Cover the tin/bowl with cling wrap and place in a steamer to steam for 45 minutes, or until a skewer inserted in the center comes out without any milky liquid

Step 10

Remove and cool completely

Step 11

Once cooled unmold the rice cake and enjoy as you prefer!