Place 150g of brown sugar into a mixing container, then add 500g of hot water. Stir with a whisk or chopsticks until the brown sugar is completely dissolved into the water.

Once the sugar solution has cooled to a lukewarm temperature, add 5g of high-sugar tolerant yeast. Stir until the yeast is fully dissolved. Let the mixture sit for 5-10 minutes to activate the yeast. You'll see small bubbles on the surface, indicating that the yeast is activated and working.

Slowly pour 400g of all-purpose flour and 100g of tapioca starch into the yeast-brown sugar solution. Stir continuously to avoid lumps and mix until the batter is smooth and free of any dry flour. Be sure to scrape the bottom and sides of the container to incorporate all ingredients properly.

Once the batter is mixed, cover the container with plastic wrap and place it in a warm spot (around 28-32°C). Let it ferment for about 1 to 1.5 hours. The batter should double in size, and you should see small bubbles on the surface, resembling a honeycomb pattern.

After the batter has fermented, use a silicone spatula to gently deflate it and release any large air bubbles. Add 3g of baking powder and 15g of corn oil, then stir until fully incorporated.

Line two 6-inch chiffon cake molds with parchment paper. Pour the batter into the molds, filling them about 70-80% full to avoid overflow during the second fermentation and steaming. Gently tap the molds to remove any air bubbles and smooth out the surface. Let the batter sit in a warm place for 10 minutes for a quick second proofing.

After the second fermentation, place 12 red dates on top of the batter. You can arrange them however you like, either whole or sliced.

Prepare a steamer with enough water and bring it to a boil. Place the molds into the steamer, cover, and steam over medium heat for 45 minutes. Avoid opening the lid during the steaming process to maintain the steam and ensure proper rising of the cake.