In a mixing bowl, mix brown sugar, white sugar, and warm water.

Stir well until the sugar melts.

Allow it to cool to around 40°C or 104°F. You can use a kitchen thermometer to measure the temperature.

Once it cools, add the yeast powder and mix well.

Then, add flour and tapioca starch.

Mix the batter until it becomes yogurt-like. It should be smooth and syrupy.

To help you know if it doubles, you can place a marker on the bowl before covering it with plastic wrap. The marker should be above the dough line, which is the expected height when the current dough's size doubles.

Next, cover the bowl with plastic wrap.

Let it proof in a warm place until it doubles in size.

After doubling in size, add oil and mix thoroughly.

While mixing, make sure you release as much air as possible.

Afterward, get your cake molds and brush them with oil.

Place the molds in the steamer basket.

Then, pour the batter into the molds and let it rest for 10 minutes in the steamer.

After 10 minutes, boil cold water on medium heat for 25 minutes.

Turn off the heat and leave the cake to sit for 5 minutes in the heat.

Remove the cover while making sure no moisture drips onto the cake.

Lastly, enjoy a warm and fluffy homemade ma lai gao!