Peel the pumpkin and cut it into slices.

Steam the pumpkin slices for 15-20 minutes until tender.

Measure out 200g of the steamed pumpkin and place it in a bowl.

Add 30g of granulated sugar to the pumpkin and mash until smooth.

Add 130g of glutinous rice flour and 120g of rice flour to the pumpkin puree.

Mix until the mixture becomes crumbly.

Knead the mixture into a smooth and pliable dough. If the dough is too dry, add a small amount of water. If it’s too sticky, add a little more flour.

Divide the dough into 15 equal portions, each weighing approximately 30g.

Divide the red bean paste into 15 equal portions, each weighing about 10g.

Shape the Mooncakes:

Hold the dough ball in your left hand.

Use your right thumb to press into the center of the ball, creating a small well.

Place the filling into the well.

Gently fold the edges of the dough over the filling, pinching the top to seal. Roll it gently into a smooth ball.

Lightly dust the mooncake and mooncake mold with dry flour to prevent sticking.

Place each filled dough ball into the mold, pressing firmly to shape and imprint the design.

Carefully remove the mooncakes from the mold and set them aside.

Arrange the mooncakes in a steamer lined with parchment paper to prevent sticking.

Add water to the pot, start steaming, and steam for 15 minutes.

Once done, let the mooncakes cool slightly before serving.