Combine Sweet Glutinous Rice Flour (85 gram) and Granulated Sugar (1/2 tablespoon) together and add the warm Canned Pumpkin Purée (70 gram) into it and mix well.
Add Water (25 gram) little by little and knead until dough is formed. Add Vegetable Oil (1 tablespoon) into dough and continue to knead to form a soft dough.
Divide the dough into small portions, about 22 gram each. Wrap in Lotus Seed Paste (to taste) and dust with some glutinous flour. Press firmly into mooncake mould and unmould.
Place the 'ang ku' mooncakes on lightly greased Banana Leaves (to taste) and steam for about 8-10 minutes over high heat. Open the lid to let the steam escape after 3 minutes of steaming. Place the lid back on the steaming wok and continue to steam for another 5-6 minutes.
Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.