Pumpkin Hee Ban
Recipe shared by Long Yen

250 glutinous rice flour
250g plain flour
250g mashed pumpkin (steamed, mashed and sifted)
150g caster sugar
30g corn oil
1 tsp instant yeast
150g water

Banana leaves (soften in hot water, cut into round shape)

Method
1. Mix all ingredients in a mixing bowl, knead until soft and smooth. If you are using BM, the cycle is 20min.
2. Divide dough to equal portion (60g), shape into small round ball. Grease banana leaf with corn oil, place a dough ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cloth and proof it for 30min.
4. Steam over hot boiling water over medium heat for 12mins (make sure water is already boiling before steaming). When ready, remove the lid as fast as possible as to prevent water from dripping over the buns unless you use a bamboo steamer. If not able to consume all buns at same day, keep it in container and re-steam for better texture the next day.