Oil ti leaves and sides of a 7 1/2 x 3-inch round pan. Line pan with leaves. Dissolve brick sugar and raw sugar in hot water; cool. Gradually add mochiko, stirring to make a thin batter; stir in salad oil. Pour into prepared pan and steam 4 hours or cook in pressure cooker for 2-1/2 hours. Garnish center of pudding with dried red date and sprinkle top with sesame seed. Makes 24 servings.
To cook in microwave oven:
Pour batter into a greased 8-cup microwave tube pan. Cover loosely with plastic wrap. Microwave on medium-high power for 18 to 24 minutes, rotating pan several times during cooking. Sprinkle with sesame seed. Let stand uncovered for about 30 minutes. Pull pudding from sides of pan and turn out onto a platter.
Approximate Nutrient Analysis per serving:
180 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 38 g carbohydrate, 0 g fiber, 22 g sugar, 1 g protein