• Place the water, ginger, cinnamon stick, star anise, lemon peel, and orange peel in a saucepan over medium-high heat. Bring to a boil and then reduce the heat to a simmer. Simmer for 15 minutes. 
• Remove all the items in the water. Add the brown sugar and stir until the sugar has completely dissolved. Turn off the heat and set aside to cool.
  
• Place the sweet rice flour in a large bowl. Stir in the the cooled flavored water until smooth.
  
• Add the vanilla extract, vegetable oil, and orange juice.
  
• Take a 9” springform pan and spray the inside of the pan with non-stick spray. Carefully line the pan with parchment paper.
• Pour the batter into the pan. To remove excess air bubbles from the cake, drop the pan on a counter several times.
• Top the cake with one dried date in the center. Heat water in a pot with a steamer basket and let it come to a boil. Place the cake in the steamer basket and steam for 90 minutes

To pan fry

• Remove the cake from the pan and place it on a cutting board. Cut the cake into slices with a slightly dampened knife. The cake will stick to the knife so make sure to wipe it down with a wet paper towel between each cut.
  
• Place each slice in a greased pan over medium-high heat. Cook each side until it crisps up slightly.