Peeled, seeded, diced and steam a 250g of pumpkin about 20 minutes until soft.

Add sugar into the steamed pumpkin and mash it. Set aside let it cool.

After cooling, add instant yeast and mix well.

Sift the flour, pour the mashed pumpkin into the flour and stir to form a dough, and then knead it until smooth.

If the dough is too dry during the kneading process, add a little water, otherwise, add some flour. Knead it into a slightly harder dough so that it will not lose shape too seriously when proofing.

Cut the dough into 8 portions (about 75 grams each) and knead to form a thin on the outside and thick on the inside dough.

Put in sweet corn filling (about 45 grams) and sealed. Smooth the surface, put a piece of baking paper on the bottom of the dough, put the dough into a pot and cover to prevent it from being blown dry.

After all the dough are filled with fillings, start to use the bamboo sticks and knives to press out the pumpkin marks. (If you don’t have to do styling, you can skip this step and let it rest for 40 minutes)

Styling will take about 20-30 minutes. After styling it, put it in the steamer and rest for about 15 minutes.

High heat steam until water boiling, then turn to medium heat and steam for 15 minutes. After that, turn off the heat and let it sit for 5 minutes.

Pour water into a pot, then add in custard powder and milk powder then mix well.

Add butter, sugar, canned sweet corn soup and a pinch of salt. Turn the fire on, stirring with medium-low heat until sticky, turn off the heat and set aside.