Peel and cut the pumpkin into small pieces. Steam over medium heat for 10 minutes or until soft.

Mash the steamed pumpkin into a paste and let it cool.

In a large bowl, mix the eggs, corn oil, thick coconut milk, water, sugar, and salt until well combined.

Mix the instant yeast with the all-purpose flour before adding it to the liquid ingredients. Stir until smooth.

Strain the batter to ensure there are no lumps.

Add the pumpkin paste and mix until well combined.

Cover and let it ferment for about 1 hour and 30 minutes, or until doubled in size.

Sift the baking powder into the fermented batter and mix well.

Pour the batter into the molds, filling them about 80% full. Let them rise until they are almost full (it takes about 20 minutes). You can cover them with a lid or place them in the oven to prevent the surface from drying out.

Steam over high heat for 10 minutes. After turning off the heat, leave them in the steamer for another 5 minutes before opening the lid.

Let them cool before removing from the molds. Enjoy!