Pumpkin Steamed Egg Custard

Steam pumpkin until soft, mash 80g into a smooth purée, and let cool.

Beat eggs, add warm water at a 1:1.5 ratio, mix well, then strain through a fine sieve to remove bubbles.

Stir pumpkin purée into the egg mixture, pour into a bowl, cover with cling wrap, and poke a few small holes.

Place in a steamer once the water boils; steam over medium-low heat for 12 minutes, then rest covered for 2 more minutes.

Finish with a few drops of light soy sauce and sesame oil before serving.