Wash and dry the red dates. Cut 70g into small pieces.

Heat a wok with clear water, cook the brown sugar until melt. Let it cool and add 1g aluminum-free baking powder and 3g high sugar tolerant yeast. Mix them well.

Beat 1 egg in the wok, mix them well and add 162g flour.

Stir until the batter will fall naturally on the spatula. Add red date pieces and mix well.

Brush a layer of oil on the mold. Add the batter and smooth the batter surface. Cover with plastic wrap and ferment for 45 minutes until it becomes twice as large.

Cut 9 red dates in half and remove the core, and decorate on the batter surface. Then, wrap tin foil on the outside of the mold.

Place the mold in the steamer and cover the lid. Heat until the steamer starts to swell, turn to low heat and continue steaming for 30 minutes. Turn off the heat and wait for 5 minutes. Serve it.