Peel and deseed the pumpkin, then cut it into small pieces. Steam the pumpkin until soft, about 10–15 minutes. Mash the steamed pumpkin into a smooth puree using a spoon or potato masher. Stir in 5g sugar and let the mixture cool to around 30–40°C (warm but not hot).

Activate the yeast

Add 5g yeast to the warm pumpkin puree and mix until the yeast is fully dissolved.

In a large mixing bowl, combine 500g flour with the pumpkin-yeast mixture. Add 10g lard and mix everything with chopsticks or a spatula until the dough becomes crumbly. Knead the dough by hand until it's smooth and elastic, about 8–10 minutes. A well-kneaded dough ensures the buns will have a smooth surface.

Roll the dough into a long log on a work surface. Divide the log into equal portions, each weighing about 50g. Roll each portion into a long strip, flatten the ends slightly, and shape into a gold ingot by pinching both ends toward the center. Adjust the shape as needed.

Place the shaped buns on parchment paper in a steamer basket, leaving enough space between each bun to prevent sticking. Let the buns proof in a warm, humid environment until they double in size. To check if they're ready, press lightly on the surface; if it slowly bounces back, they're good to go.

Fill a steamer pot with water and bring it to a boil. Place the steamer basket on top, cover the lid, and steam the buns for about 15 minutes. Adjust the steaming time based on the size of your buns.

Turn off the heat and let the buns rest in the steamer for 3 minutes before removing the lid. This prevents the buns from collapsing. Serve warm and enjoy!