Cut banana leaves or baking paper into rounds.

Remove the seeds and skin of the pumpkin and cut them into small pieces. Steam on high heat for 10 minutes or until tender.

Add sugar to the steamed pumpkin, then mashed into pumpkin puree and let cool for later use.

Add fresh grated coconut and salt to the dry pan, sauté over medium-low heat until fragrant, add sugar and pandan extract and stir-fry evenly. Then add glutinous rice flour and continue to stir-fry until there is no dry powder.

Finally, add extra virgin coconut oil and stir-fry evenly, then let the filling cool.

After the pumpkin puree is cool, add rice flour and glutinous rice flour to form a dough. If the rice dough is too dry and hard, add water, if it is too wet and soft, add flour. (Generally, there is no need to add)

Divide the pumpkin rice dough into 9 portions, each about 30 grams. Divide the sweet coconut filling into 9 portions, each about 20 grams.

Use your thumb to press the small dough into a small nest shape, and then put the sweet coconut filling in and slowly close it up with the purlicue.

After rounding it smoothly, roll it into an oval shape, and then press with a mooncake mold.

Put it in a steamer and steam for 15 minutes on high heat. Start the timer after the water boils.