Ingredients

200g pumpkin puree, 200g glutinous rice flour, 50g wheat starch, a little green (spinach juice) dough, 150g bean paste

1. Peel and seed the pumpkin, wash and cut into pieces, put it in a plastic bag and put it in the microwave on high heat for 3 minutes (poke a few small holes in the bag with a toothpick) and cook Machine-grind into puree. Also put spinach leaves in a blender to make juice and set aside. Chengfen is wheat starch and is available in supermarket bakeries; (my Chengfen is left over from making snowskin mooncakes during the Mid-Autumn Festival)

2. Add glutinous rice flour and Chengfen to the pumpkin puree while it is hot and mix well. ;

3. Knead the dough and wrap it with plastic wrap for a while;

4. Roll the dough into strips and cut it into 35g pieces with a knife;

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5. Shape the dough into a cake shape with your hands and fill it with red bean filling.

6. Gently roll it into a flat ball shape with your hands, then use a spatula to gently press out the pumpkin pattern, and take a little green dough on the top as the melon base. Bring water to a boil over medium heat and steam for 7 minutes.