Start by cleaning and pitting the red dates. Soak the peanuts, longan, and lotus seeds in water for at least 2 hours.

Place all the prepared ingredients into a blender, add 300ml water, and blend everything until you get a smooth paste.

Transfer the mixture to a large saucepan, and stir in the white granulated sugar and maltose. Cook over low heat while stirring constantly.

Be patient, as you'll need to stir the mixture to prevent burning, and cook until the filling becomes thick and starts to come together.

Let the filling cool completely before dividing it into 25g portions and rolling them into small balls. Set them aside.

In a mixing bowl, combine the syrup, corn oil, and lye water. Stir everything together until well mixed.

Gradually add the flour and the red velvet liquid. The red velvet liquid is optional but adds a beautiful festive color to the dough.

Knead the dough until smooth, then cover it with a damp cloth and let it rest for 30 minutes to relax. This step is essential for making the dough easy to work with.

Once rested, divide the dough into 20g portions. This should yield 18 pieces.

Flatten each piece of dough into a round disc using your fingers or a rolling pin.

Place a ball of filling in the center of each disc. Carefully fold the dough over the filling and pinch the edges together to seal it.

Roll the filled dough into a smooth ball and dust with some dry flour to prevent sticking.

Press the dough gently into your preferred cake mold to shape it. You can use a simple round mold or a decorative one to create a beautiful pattern.

Preheat your oven to 185°C (365°F). Before placing the cakes in the oven, lightly spray the surface with water to prevent cracking during baking.

Place the cakes on a baking tray and bake them in the middle of the oven for about 6 minutes. This will help set the shape.

After 6 minutes, remove the cakes from the oven and let them cool on a wire rack. Once cooled, cover them with aluminum foil to prevent the tops from browning too much.

Return the cakes to the oven and lower the temperature to 180°C (350°F). Continue baking for another 15 minutes or until golden brown.

Let the cakes cool completely before serving.