Steam the Pumpkin: Fill half a large saucepan with water and bring it to a hard boil. Once boiling, add a steamer basket on top and carefully place the pumpkin in it. Cover with a lid and let it steam for about 15-20 minutes until tender.

Prepare the Cake Molds: While the pumpkin is steaming, place your cake molds in the same steamer without turning off the heat.

Mash the Pumpkin: Once steamed, remove the pumpkin and mash it in a large bowl until smooth.

Mix the Dry Ingredients: In another bowl, combine the rice flour, tapioca flour, and sugar. Mix until evenly distributed.

Combine Wet Ingredients: Pour in the coconut milk and whisk until well combined.

Create the Batter: Pour the flour mixture into the mashed pumpkin bowl. Whisk until smooth and uniform.

Fill the Molds: Carefully spoon the batter into the molds, filling them about 3/4 full.

Add Coconut Topping: Sprinkle shredded coconut evenly on top of the batter in each mold.

Steam the Cakes: Close the lid of the steamer and steam for another 15-20 minutes. Check the water level as needed.

Cool & Enjoy: Let the cakes cool before removing them from the molds. Best enjoyed warm.