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Photo: VN Express

Ingredients

- Pumpkin: 300 gr

- Glutinous rice flour: 250 gr

- Roasted peanuts: to taste

- Shredded coconut: to taste

- Coconut milk: 200 ml

- Palm sugar, white sugar, rock sugar: to taste

- A small piece of ginger

- Mung bean without shells: 250 gr

Photo: VN Express

Instruction

- Peel and chop the pumpkin, then boil or steam it. When the pumpkin is well-cooked, take it out and leave to cool.

- Smash the pumpkin until it turns into a fine puree, then add a tablespoon of sugar.

- Slowly add the glutinous rice powder and knead the pumpkin until the dough is firm and not sticky.

- Wash the beans, soak them in water for 2-5 hours before draining. Mix the beans with a pinch of salt then steam them.

- Take the beans and wait until they are lukewarm before crushing finely.

- Add 2 tablespoons of sugar and a little vanilla (optional) into the crushed bean mixture, mix well.

- Shape the pumpkin balls, each ball needs 30 gr of pumpkin dough and 20 gr of filling.

- Press the dough flat, put the filling in the middle, fold the edges, and then shape the balls into mini pumpkins.

How to shape the balls:

- Shape the balls as round as you can, then press them slightly to create 2 flat surfaces. Use a stick or knife to press around the balls to shape them into mini pumpkins.

- Make "pumpkin stems" out of sticky rice dough. Use chopsticks to gently press the tops of the pumpkins, then stick the stem in.

- If you do not want to make the "pumpkin stems" out of dough, you can use vegetable leaves.

- Boil a pot of water, drop the "pumpkins" in and boil until the balls floating in the water, then take them out, and put them in a bowl of cold water.

Photo: Mon Ngon Moi Ngay

How to make the ginger sugar syrup:

- Add 500 ml of drinking water and 200 gr of sugar into a pot.

- Bring the mixture to a boil, then crush a piece of ginger and drop it into a pot of water. Leave the pot boiling for 1-2 minutes then lower the heat.

- Drop the pumpkin balls into the syrup pot, cook for about 10 minutes on low heat, then turn off the heat.

How to make the coconut milk:

- Pour 200 ml of canned coconut milk into a small pot, then add 2 tablespoons of sugar, 50 ml of drinking water, one tablespoon of tapioca, and a small pinch of salt.

- Dissolve all the ingredients in the mixture, then boil gently. Turn off the heat, leaving it to cool down.

- When serving the dish, put a few pumpkin balls into a bowl, fill with ginger sugar syrup, and pour a few teaspoons of coconut milk in, wih shredded coconut and roasted peanuts on top. The dish can be served hot or cold.

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