Make the date paste:

Cup of Yum
1. Place red dates (pit/seeds removed) in steamer for 20 minutes until softened.
2. Blend the softened dates until smooth using a food processor or blender. If needed, add a splash of water to help the dates puree.
3. Cook the date puree until it dries up and is thickened.

Make the candy:

1. To the date puree, add maltose until all melted into the mixture.
2. Combine tapioca starch and water together in a bowl and mix into a slurry.
3. Add in slurry slowly. Turn off heat and mix well to prevent lumps.
4. Turn on the heat and cook until thickened (about 110-115°C).
5. Stir in oil and mix well, into a thick solid paste.
6. Add in peanuts and mix until incorporated.
7. Transfer to a large piece of parchment paper on a baking tray, and roll with a rolling pin to compact.
8. Let it cool completely (preferably the next day) and cut into rectangle pieces using a lightly oiled thin-blade knife.
9. Wrap individual candies with edible glutinous rice paper, if desired.
10. Store in an airtight container in the fridge for 1-2 weeks.