Cube the pumpkin and steam for 15-20 minutes until soft. Lightly mash the pumpkin, adding 100ml unsalted chicken broth and sea salt to taste.
Dice the bamboo shoot, ginger and corn, and slice the mushrooms and ham into thin slices. Stir-fry the mixture in a little oil until fragrant, before adding the soy sauce, oyster sauce and brown sugar.
Add the pre-fried ingredients to the pumpkin and mix well. Spoon the mixture into the middle of the pre-cleaned lotus leaf.
Wrap-up the mixture in the leaf and steam for 15 minutes until cooked.