1. Add cornflour to a bowl and slowly mix in boiling water while stirring with a wooden spatula or chopsticks.
2. Let the corn flour mixture cool a bit and mix in eggs, yeast, sugar.
3. Add regular flour* and pour lukewarm water (ideal temp is 110 F) and combine again.
4. Cover the batter and let it rise in a warm place for 1 – 2 hours or until the dough doubles in size.
5. Stir with a wooden spatula or chopsticks to release the air from the dough.
6. Fold in the chopped jujube dates.**
7. Grease or line a 9x9 baking dish or 8-9 inch cake pan with parchment paper and pour the cornflour cake batter in the pan.
8. Cover the dough again and let it rise in a warm place for additional 15 minutes
9. Add more jujubes on top.
10. Bring a low level of water to boil in a big pot and place the cake pan on a rack (without the bottom touching the water) and close the cap.
11. Steam for 22 – 23 minutes and then turn off the heat and let it sit for additional 3 – 4 minutes.
12. Remove from the pot and slice.