Steam pumpkin until soft. Mash and leave to cool.
Divide the pineapple paste into 10 portions (about 15g each) and cover with the food wrap, set aside.
Place Dr. Oetker Nona Pau Flour, instant yeast and pumpkin puree into the mixing bowl. Knead for 5 minutes, cover and rest for 5 minutes.
Continue to knead for another 5 minutes or until the dough is soft, elastic and shiny.
Divide the pumpkin dough into 10 portions (about 30g each). Mix the remaining dough with matcha powder, mix until well combined. Cover each of the dough with food wrap to prevent drying out.
Take a pumpkin dough, lightly knead the dough to release air bubbles. Place pineapple ball in the middle of dough and wrap it up. Roll the dough into oval shape and place on the a lined baking tray.
Use a cake scraper comb or clean comb to make the pineapple skin and use a chopsticks to make the holes. Repeat step 6 & 7 for the remaining dough.
Lightly knead matcha dough to release air bubbles. Divide the matcha dough into 10 portions (about 6g each). Roll the dough into water drop shape.
Dab water at one side of the pumpkin dough and stick with matcha dough.
Use a pair of small scissors to make a spine-like cuts on the matcha dough to form pineapple leaves.
Proof the dough to 1.5-2 times the original size for about 60 minutes. Cover with a clean cloth and steam with cool water on medium heat for 20 minutes. Turn off the heat and let the pau sit in the steamer for 5 minutes. Serve hot.
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