Rinse 100g of dried red dates thoroughly in water to remove any dust and impurities.

Place the cleaned red dates in a steamer and steam them for 15 - 20 minutes. The goal is to soften the dates so they are easier to pit and blend into a smooth paste.

Once steamed, remove the dates and let them cool. After cooling, use scissors to remove the pits.

Put the pitted dates into a blender, adding just enough water (about 15ml) to help blend the dates into a smooth paste. Be careful not to add too much water, as this can make the paste too runny and affect the batter consistency. Blend until smooth.

In a large bowl, add 180g of boiling water, then stir in 80g of brown sugar until it dissolves completely.

Let the sugar water cool to about 35°C, which is the ideal temperature for activating the yeast.

Once the sugar water has cooled, gradually add in 120g of all-purpose flour, 100g of tapioca starch, 3g of baking powder, 3g of yeast powder, and the smooth red date paste.

Mix everything together using chopsticks or a whisk until the batter is smooth and free from lumps. Ensure all the ingredients are well combined for a consistent texture.

Cover the batter with plastic wrap or a damp cloth, sealing it tightly.

Let the batter ferment in a warm, humid, and well-ventilated space. Ideal places for fermentation are around 30-35°C, such as in a room or an oven with a fermentation function.

Let the batter ferment for about 1-2 hours, or until it has doubled in size. It should be filled with small bubbles and have a light, airy texture.

After fermentation, you'll notice large air bubbles in the batter. Stir the batter gently with chopsticks or a spatula to expel the air and smooth it out again.

Add 15g of corn oil and 2g of baking soda to the batter, mixing well until everything is evenly combined and smooth.

Prepare a mold for steaming (a cake pan, steamer bowl, or other suitable container). Line the mold with baking paper or brush a thin layer of oil to prevent the batter from sticking.

Pour the prepared batter into the mold, then gently shake it to level the surface. Place the 6 red dates on top of the batter as a decorative topping.

Let the batter rise for another 15 minutes in a warm place, allowing it to expand slightly before steaming.

In a steamer, add enough water and bring it to a boil.

Once boiling, place the mold with the batter in the steamer and steam for 25 minutes over medium heat. Keep the steamer lid tightly closed to ensure no steam escapes.

After 25 minutes, turn off the heat but let the cake rest in the steamer for another 3 minutes to continue cooking in the residual heat.

After 3 minutes, open the lid and remove the mold from the steamer. Brush a thin layer of oil on the surface of the cake while it is still hot to prevent it from drying out.

Place the cake on a cooling rack and allow it to cool completely before cutting into your preferred shape (squares, diamonds, etc.).