Sweet Pumpkin Gyeongdan Rice Balls (12 pieces)

Wash, deseed and steam pumpkin until fork-tender; remove skin, weigh 200 g flesh and mash.

Mix pumpkin with flour, sugar and salt, adding warm water a little at a time until the dough holds together.

Divide into 12 small balls; add a little flour if too sticky.

Boil the balls until they float, then continue until cooked through; cut one open to check no raw flour remains.

Drain, cool slightly, and coat with optional sponge cake crumbs. Cut into small pieces for children to reduce choking risk.