Pumpkin lotus leaf cake

Overview

The golden color is really pleasing to the eye, and it’s good to eat with vegetables or on its own.

Steam the pumpkin slices and mash them into puree.
I used a food processor to blend again and it became smoother. While hot, add sugar and stir evenly. Let dry until it is more than 30 degrees, lukewarm.
Add flour and yeast to pumpkin puree and knead into a ball. Ferment in a warm place.
Let it rise until it doubles in size. Press it with your hands and if it doesn't shrink back, it means it's fermented.
Take out the dough, deflate and knead for a while.
Divide into 10 balls.
Roll the small ball into a dough piece and shape it with a mold. After a while, it will look like a lotus leaf cake.
Brush the dough with oil.
Fold in half.
Along the center line of the dough, pinch a sharp corner with your hands. Make the petiole as shown in the picture.
Use a clean comb to press three lines along the center line. Press deeper.
Press two more lines on both sides, as shown in the picture, and the cake base is ready.
Grease the steamer with oil, put the cake dough in, and ferment for 20 minutes.
When the dough is fermented, steam it over high heat. After the water boils, steam for 15 minutes and turn off the heat. Simmer for another 3 minutes and open the pot.