Melt 210g cane sugar in 350 ml water using heat and cool to room temperature for later use

Sieve 180g glutinous rice flour and 120g wheat starch into a mixing pot

Add sugar water slowly to powder mixture and mix well

Sieve the mixture to a container which is lightly brushed with oil

Cover the container with aluminium foil loosely and steam for 1 hour

Allow it to cool down and refrigerate for later use

Cut the rice cake into slices and pan fry with egg for serving