For the filling:

1. Grind white unsalted sesame and pumpkin seeds separately into a paste in a processor.

2. Mix brown cane sugar, wholemeal/ wholewheat flour, potato starch and sieved skim milk powder together.

3. Add filled evaporated milk, liquid coconut cream and pumpkin seeds paste to (1). Stir until no lumps.

4. Pour (2) into a steaming tray, add plain sesame seed butter and steam for 13 minutes. Remove from the steamer and stir until the butter and all the ingredients are incorporated into a smooth mixture.

5. Place the steaming tray back into the steamer with a paper cover to prevent water from dripping back into the mixture and steam for another 6 minutes.

6. Remove from the steamer and stir to disperse the heat. Blend or knead until smooth. Divide into required size and chill in the refrigerator until firm.

For the skin:

1. Mix the blanched almond flour, brown cane sugar, organic coconut flour and potato starch in a container. Add 1tsp of virgin olive oil and mix until it is fully incorporated.

2. Add the coconut cream and mix until you get a smooth dough. Add water gradually and incorporate it into the dough. Strain off any excess water.

3. Place the dough into a slightly greased container and steam on high heat for 13 minutes, with the dough covered. Remove from the steamer and let it cool.

4. Lightly grease the working surface with the remaining virgin olive oil and dust it with desiccated coconut. Flatten the dough with your palm and sprinkle more desiccated coconut on top. Roll up the dough and flatten it again with your palm. Sprinkle more coconut on top and roll the dough into a tube. Cut into 12 equal sizes.