Prep the pumpkin: Wash, peel, and remove the seeds. Slice into thin pieces (to speed up steaming). Steam over cold water on high heat for 20 minutes until easily pierced with a fork.

Make pumpkin puree: Transfer the hot steamed pumpkin to a bowl, add sugar (skip if making savory buns), and mash into a smooth puree. Allow it to cool to lukewarm (30-40℃ / not hot to the touch—high heat will deactivate the yeast!).

Mix the batter for the cake:

Crack the eggs into the warm pumpkin puree and stir thoroughly to combine. Add the high-sugar-tolerant yeast and mix until dissolved. Gradually add flour in small batches, stirring constantly, until a thick, slow-flowing batter forms (avoid making it too runny or stiff).

Shape & second proofing:

Grease your molds (paper cups, ramekins, or a square pan) with oil. Put on oiled gloves, take a portion of the proofed batter, and shape it into a smooth ball. Place it in the mold, filling it 80% full (leave space for rising). Sprinkle with nuts or dried fruits if using. Let it rise again until puffy and springy when pressed (20-30 minutes).

Steam & finish: Pour cold water into a steamer. Place the cakes on the steamer rack, bring the water to a boil on high heat, then steam on medium heat—20 minutes for the cake, 12-15 minutes for the buns. Turn off the heat and let it sit covered for 5 minutes (prevents collapsing from sudden temperature drops). Unmold the cake to a plate, and enjoy while warm!