Cut 200g pumpkin into even chunks and steam over high heat for 20 minutes until fork-tender. Mash until completely smooth, then set aside to cool slightly.

In a large bowl, combine 50g sugar with 200g water and stir until dissolved. Add 3g yeast and the cooled pumpkin mash, whisking to blend into a smooth liquid.

Sift in 180g plain flour and 120g tapioca starch. Mix thoroughly until no dry flour remains — the batter should be fairly thick and cohesive.

Cover the bowl with cling film and leave to ferment at room temperature (about 30°C) for roughly 40 minutes, until bubbles appear on the surface.

Dissolve 3g baking powder in 1 tablespoon of water and pour it into the fermented batter. Add 20g cooking oil and mix by hand to deflate the batter back to its pre-fermentation volume.

Line a 6-inch loose-bottom cake tin and pour in the batter. Tap the tin a few times to shake out trapped air bubbles. Place directly into a preheated steamer and steam over high heat for 30 minutes. Turn off the heat and let the cake rest in the steamer for 5 minutes before removing. Cool until no longer hot to the touch, then slice. Soft, fluffy, and naturally golden!