Mix together the water and brown sugar.

Mix the glutinous rice flour thoroughly with the water and brown sugar mixture.

Mix in the pitted chopped dates until everything is evenly distributed.

Grease a round cake pan and pour in the glutinous rice flour mixture, followed by the sesame seeds.

45 minutes of steaming. To avoid water drippings, cover the top part with cheesecloth.

Remove the tikoy from the cake pan and place it on wax paper or cling wrap to cool for at least 5 hours. Remove the tikoy from the refrigerator. Cook according to your preferences. After dipping in beaten egg mixture, it can be re-steamed, microwaved, or fried.