Pumpkin Ma Lai Gou

Combine the pumpkin puree, water, and sugar in a bowl. Mix until well combined and sift through with a strainer.

Add the yeast and whisk until well combined. Add the flour and tapioca starch, whisk until fully incorporated. Sift the batter to prevent flour lumps. Cover and let it ferment for 2 hours in a warm place or until it doubles in size.

Add the baking powder and vegetable oil, stir well, and pour the batter into a greased steaming dish. Tap the pan slightly to remove excess bubbles. Let it ferment for another 20 minutes.

Fill a wok with water and place over high heat. When the water is boiling, place the batter into the wok and steam for 30 minutes at high heat.

Remove the pumpkin Ma Lai Gou from the wok. Allow the cake to cool slightly, use a spatula to loosen it, then remove from the steaming pan, cut into small pieces, and serve.