150g pumpkin, cubed, steamed until soft and mashed
200g glutinous rice flour
A pinch of salt
1 tbsp tapioca flour
100g grated gula Melaka
1 tbsp sugar
275g grated coconut (white part only), steamed for 10 to 15 minutes then left to cool; this helps it to keep better
1/4 tsp salt
Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent.
Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed pumpkin and mix well to form a dough. (If dough is too soft, add a little more glutinous rice flour.)
Divide dough into two and roll each portion into a longish roll. Cut into small pieces.
Bring water to a boil in a deep saucepan. Roll the pieces of dough into small balls with your palms. Then flatten the ball and put a bit of the sugar mixture in the centre.
Pinch to seal, then roll again into spheres. Drop the balls into boiling water until they float to the surface (about two to two and a half minutes).
Remove the cooked balls with a tea strainer. Roll in grated coconut to coat.