200g glutinous rice flour
150g pumpkin (boiled and mashed)
200ml Kara coconut cream
100g brown sugar
¼ teaspoon salt
1 pc pandan leaf
1. For the dough, mix glutinous rice flour and mashed pumpkin using your fingers until well mixed. The dough should be soft but not sticky.
2. Bring a pot of water to a full boil. While waiting, roll the pumpkin dough between the palms of your hand or finger to form tiny balls.
3. Boil the pumpkin dough balls in batches without overflowing the pot. The balls should float when cooked. As soon as they float, take them out using a slotted spoon and put them directly in a bowl of cold water (they will sink in cold water). Repeat until finished.
4. In a medium pot, mix in ingredients (B) and cook over medium heat, stir until all the sugar dissolves. Add in the pumpkin balls and bring it to a simmer then turn off heat immediately.
Serving: 4-5 pax
Preparation Time: 30 minutes