Pumpkin-shaped steamed mochi buns with red bean paste, and fried pumpkin pancakes from the same dough

Cut the peeled, seeded pumpkin roughly into even big chunks and steam on high heat 20 minutes, until a chopstick smashes it easily.

In a big bowl add about 6 tablespoons sugar and 1/8 teaspoon salt and mash with a fork until no big lumps remain; taste for sweetness.

Add 260 to 280 g glutinous rice flour, mixing slowly with a spatula at first.

Once most of the flour is wet, work it by hand 5 or 6 minutes into a bright yellow, slightly smooth, soft dough that is not sticky.

Divide into 16 even pieces of about 45 g; use half for each recipe.

Divide the red bean paste into 8 pieces and roll into balls.

Press a deep hole in a piece of dough with the thumb to make a bowl, put in a bean paste ball, press it to the inner surface, squeeze the edge up, pinch closed and roll into a ball again.

Press four marks around the ball with an unbent paper clip or toothpick, using some force, to make a pumpkin shape.

Set in a steamer, top each with a raisin for the stem and steam on high heat 25 minutes.

Cool before taking off the steam mat so the shape holds; optionally brush with oil to keep moisture and add shine.

Variation: for fried pumpkin pancakes, flatten the other half of the dough pieces by hand and pat with shredded coconut.

Variation: fry the pancakes on low heat, turning now and then, until golden brown on both sides; they burn easily.