1. Steam the pumpkin over boiling water for 15–20 minutes until fork-tender. Transfer to a bowl and mash until completely smooth.

2. While the pumpkin is still warm, add the sugar, milk, oil and salt. Whisk or stir until fully combined.

3. Add glutinous rice flour and wheat bran. Stir until smooth. Fold in the nuts or seeds.

4. Line a pan with parchment. Pour batter into the pan and tap gently on the counter to remove air bubbles.

5. Place the pan in a steamer over simmering water. Cover and steam for 40–50 minutes.

6. Check doneness by inserting a toothpick, it should come out mostly clean.

7. Let the cake cool completely for at least 1 hour. Slice into squares or diamonds.

8. Serve at room temperature.