Heat water and melt sugar. In a medium sauce pan, heat water and sugar over medium heat. Stir occasionally until sugar is dissolved. *water does not need to boil*Once sugar is dissolved, remove from heat and stir in coconut milk. Set aside.
Make batter.In a large bowl, combine both regular rice flour and glutinous rice flour. Whisk to mix. Add all of the coconut and water mixture to the rice flour in one motion and whisk the mixture until no more lumps are left. *If there are some stubborn lumps, pour the batter through a sieve*
Transfer batter.Lightly oil a disposable 8 inch cake tin and pour the rice cake batter into the tin. Gently shake the cake tin to even out the batter.Optional: Garnish the rice cake with a red date in the center or a few around the cake.
Steam rice cake.Steam the rice cake on medium high heat for about 1 hour. Once the rice cake is done, it should no longer look opaque. It will be a warm brown color.
Cool.Let the rice cake cool at room temperature until comfortable to handle. You can eat it at this point, however, I recommend pan-searing it for optimal experience.
Optional but recommended:Cool the rice cake in the refrigerator for a few hours until it is firm. Remove a quarter of the cake and cut the cake into ¼ inch slices. Over medium high heat, sear the slices, in a nonstick pan until both sides are golden brown.
This sweet rice cake will store well in the fridge, tightly wrapped, for 1 week, and tightly wrapped and frozen for 6 months.