Make the Pumpkin Purée

• Peel and seed the pumpkin, then cut into thin slices. Steam over high heat for 10–12 minutes until fork-tender. Mash while hot until completely smooth. Let cool to room temperature before using.

Prepare the Doughs

Pumpkin Dough:

• In a large bowl, mix flour, yeast, and sugar. Add the cooled pumpkin purée and lard. Knead for 10–15 minutes until smooth, elastic, and non-sticky. Adjust with a little water or flour if needed.

Green Dough:

• In a small bowl, combine flour, yeast, sugar, and spinach juice. Knead into a smooth dough. Cover and rest for 10 minutes.

Divide and Roll

• Divide the pumpkin dough into 8–10 equal portions (60–70g each). Roll each into a round ball, then flatten into a circle about 10cm wide, with a slightly thicker center.
• Divide the green dough into thin ropes (about 5–6g each), cover to prevent drying.

Fill and Shape

• Place one portion of red bean paste in the center of each pumpkin dough round. Use scissors to cut 8 evenly spaced slits around the edge, stopping before the center.
• Lift and pinch neighboring “petals” together one by one to form a pouch shape. Seal the top securely.

Add the Bow

• Wrap one green dough rope around the upper part of each bun and tie into a small bow. Trim excess dough neatly.

Proof and Steam

• Place buns on lined steamer trays, leaving space between them. Proof in a warm place (25–30°C) for 1.5–2 hours, until doubled in size.
• Steam over medium heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before opening the lid.